AS 2542.2.3-1988

1 - AS 2542. 2.3-1988 SENSORY ANALYSIS OF FOODS - SPECIFIC METHODS - RATING
1 - 1 SCOPE.
1 - 2 FIELD OF APPLICATION.
1 - 3 REFERENCED DOCUMENTS.
1 - 4 PRINCIPLE.
1 - 5 TYPES OF RESPONSE SCALE.
1 - 6 APPARATUS.
2 - 7 GENERAL TEST REQUIREMENTS.
2 - 7.1 Testing area.
2 - 7.2 Assessors.
2 - 7.3 Preliminary discussion and test.
2 - 8 PROCEDURE.
2 - 8.1 Preparation of test samples.
2 - 8.2 Test technique.
2 - 9 RECORDING AND INTERPRETATION OF RESULTS.
2 - 10 TEST REPORT.
3 - APPENDIX A - EXAMPLES OF RATING SCALES
5 - APPENDXI B - SPECIMEN ANSWER FORMS

Sets out guidelines for measuring the magnitude of a predefined sensory characteristic, e.g. sweetness, degree of liking, by assigning a rating on a response scale. Appendices propose examples of the types of rating scales to be used and specimen answer forms.

This Standard sets out guidelines for evaluating the magnitude of a predefined sensory characteristic, e.g. sweetness, on a response scale of finite length.NOTE: When properly applied the response scale is an equal-interval scale; that is, it has an arbitrary zero, and is not affected by either addition of, or multiplication by, a constant. Thus, in comparison with physical scales of measurement it is analogous to the Celsius scale of temperature.