ASTM E 2943 : 2015
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
View Superseded by
Standard Guide for Two-Sample Acceptance and Preference Testing with Consumers
Hardcopy , PDF
05-05-2021
English
22-05-2015
1.1 This guide covers acceptance and preference measures when each is used in an unbranded, two-sample, product test.
Committee |
E 18
|
DocumentType |
Guide
|
Pages |
15
|
PublisherName |
American Society for Testing and Materials
|
Status |
Superseded
|
SupersededBy | |
Supersedes |
1.1This guide covers acceptance and preference measures when each is used in an unbranded, two-sample, product test. Each measure, acceptance, and preference, may be used alone or together in a single test or separated by time. This guide covers how to establish a product’s hedonic or choice status based on sensory attributes alone, rather than brand, positioning, imagery, packaging, pricing, emotional-cultural responses, or other nonsensory aspects of the product. The most commonly used measures of acceptance and preference will be covered, that is, product liking overall as measured by the nine-point hedonic scale and preference measured by choice, either two-alternative forced choice or two-alternative with a “no preference” option.
1.2Three of the biggest challenges in measuring a product’s hedonic (overall liking or acceptability) or choice status (preference selection) are determining how many respondents and who to include in the respondent sample, setting up the questioning sequence, and interpreting the data to make product decisions.
1.3This guide covers:
1.3.1Definition of each type of measure,
1.3.2Discussion of the advantages and disadvantages of each,
1.3.3When to use each,
1.3.4Practical considerations in test execution,
1.3.5Risks associated with each,
1.3.6Relationship between the two when administered in the same test, and
1.3.7Recommended interpretations of results for product decisions.
1.4The intended audience for this guide is the sensory consumer professional or marketing research professional (“the researcher”) who is designing, executing, and interpreting data from product tests with acceptance or choice measures, or both.
1.5Only two-sample product tests will be covered in this guide. However, the issues and recommended practices raised in this guide often apply to multi-sample tests as well. Detailed coverage of execution tactics, optional types of scales, various approaches to data analysis, and extensive discussions of the reliability and validity of these measures are all outside of the scope of this guide.
1.6Units—The values stated in SI units are to be regarded as the standard. No other units of measurement are included in this standard.
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 and health practices and determine the applicability of regulatory limitations prior to use.
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ASTM E 2263 : 2004 | Standard Test Method for Paired Preference Test |
ASTM E 1958 : 2019 : REV A | Standard Guide for Sensory Claim Substantiation |
ASTM E 2299 : 2013 | Standard Guide for Sensory Evaluation of Products by Children and Minors |
ASTM E 1871 : 1997 | Standard Practice for Serving Protocol for Sensory Evaluation of Foods and Beverages |
ASTM E 2263 : 2012 | Standard Test Method for Paired Preference Test |
ASTM E 1958 : 2019 | Standard Guide for Sensory Claim Substantiation |
ASTM E 1871 : 2010 | Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages |
ASTM E 1958 : 2007 : EDT 1 | Standard Guide for Sensory Claim Substantiation |
ASTM E 1958 : 2018 | Standard Guide for Sensory Claim Substantiation |
ASTM E 2299 : 2011 | Standard Guide for Sensory Evaluation of Products by Children |
ASTM E 1958 : 2020 | Standard Guide for Sensory Claim Substantiation |
ASTM E 1958 : 1998 | Standard Guide for Sensory Claim Substantiation |
ASTM E 1871 : 1997 : R2004 | Standard Practice for Serving Protocol for Sensory Evaluation of Foods and Beverages |
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