• There are no items in your cart

ASTM E 1885 : 2018

Current

Current

The latest, up-to-date edition.

Standard Test Method for Sensory Analysis—Triangle Test

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

15-08-2018

€56.53
Excluding VAT

1.1This test method covers a procedure for determining whether a perceptible sensory difference exists between samples of two products.

Committee
E 18
DocumentType
Test Method
Pages
9
PublisherName
American Society for Testing and Materials
Status
Current
Supersedes

1.1This test method covers a procedure for determining whether a perceptible sensory difference exists between samples of two products.

1.2This test method applies whether a difference may exist in a single sensory attribute or in several.

1.3This test method is applicable when the nature of the difference between the samples is unknown. It does not determine the size or the direction of the difference. The attribute(s) responsible for the difference are not identified.

1.4Compared to the duo-trio test, the triangle test can achieve an equivalent level of statistical significance with fewer assessors. For details on how the triangle test compares to other three-sample tests, see Refs (1) , (2), (3) and (4).2

1.5This test method is applicable only if the products are homogeneous. If two samples of the same product can often be distinguished, then another method, for example, descriptive analysis, may be more appropriate.

1.6This test method is applicable only when the products do not cause excessive sensory fatigue, carryover or adaptation.

1.7This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.

1.8This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

ASTM E 3093 : 2019 Standard Guide for Structured Small Group Product Evaluations
ASTM E 1958 : 2019 Standard Guide for Sensory Claim Substantiation
ASTM E 2610 : 2018 Standard Test Method for Sensory Analysis—Duo-Trio Test
ASTM E 2262 : 2003 : R2014 Standard Practice for Estimating Thurstonian Discriminal Distances
ASTM E 2892 : 2015 Standard Test Method for Odor and Flavor Transfer from Materials in Contact with Municipal Drinking Water
ASTM E 3009 : 2015 : EDT 1 Standard Test Method for Sensory Analysis—Tetrad Test
ASTM E 460 : 2012 Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage

ASTM E 2262 : 2003 : R2014 Standard Practice for Estimating Thurstonian Discriminal Distances
ASTM E 253 : 2023 : REV A Standard Terminology Relating to Sensory Evaluation of Materials and Products
ASTM E 1871 : 2017 Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
ASTM E 253 : 2020 : REV A Standard Terminology Relating to Sensory Evaluation of Materials and Products
ASTM E 253 : 2024 Standard Terminology Relating to Sensory Evaluation of Materials and Products
ASTM E 456 : 2002 Standard Terminology for Relating to Quality and Statistics
ASTM E 456 : 2013 : REV A : R2022 Standard Terminology Relating to Quality and Statistics
ASTM E 253 : 2024 : REV B Standard Terminology Relating to Sensory Evaluation of Materials and Products
ASTM E 1871 : 2006 Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
ASTM E 456 : 2013 : REV A : R2022 : EDT 1 Standard Terminology Relating to Quality and Statistics
ASTM E 1871 : 1997 Standard Practice for Serving Protocol for Sensory Evaluation of Foods and Beverages
ASTM E 456 : 2013 : REV A : R2017 : EDT 5 Standard Terminology Relating to Quality and Statistics
ASTM E 1871 : 2010 Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
ASTM E 253 : 2021 Standard Terminology Relating to Sensory Evaluation of Materials and Products
ASTM E 253 : 2022 Standard Terminology Relating to Sensory Evaluation of Materials and Products
ASTM E 253 : 2021 : REV A Standard Terminology Relating to Sensory Evaluation of Materials and Products
ASTM E 253 : 2023 Standard Terminology Relating to Sensory Evaluation of Materials and Products
ASTM E 253 : 2022 : REV A Standard Terminology Relating to Sensory Evaluation of Materials and Products
ASTM E 1871 : 1997 : R2004 Standard Practice for Serving Protocol for Sensory Evaluation of Foods and Beverages
ASTM E 2262 : 2003 : R2009 Standard Practice for Estimating Thurstonian Discriminal Distances
ASTM E 456 : 2013 : REV A : R2017 : EDT 4 Standard Terminology Relating to Quality and Statistics
ASTM E 456 : 2013 : REV A : R2017 : EDT 6 Standard Terminology Relating to Quality and Statistics
ASTM E 253 : 2024 : REV A Standard Terminology Relating to Sensory Evaluation of Materials and Products
ASTM E 2262 : 2003 Standard Practice for Estimating Thurstonian Discriminal Distances

Access your standards online with a subscription

Features

  • Simple online access to standards, technical information and regulations.

  • Critical updates of standards and customisable alerts and notifications.

  • Multi-user online standards collection: secure, flexible and cost effective.