New ASTM Guide for Temporal Methods for Sensory Attributes

new ASTMs Standards    The ASTM Committee E18 on Sensory Evaluation of Materials and Products has recently proposed to work on a new Guide for Temporal Methods for Sensory Attributes. This guideline is being developed by the Subcommittee E18.03 on Sensory Theory and Statistics and it is intended to describe procedures utilizing specially trained panelists to measure time-related sensory perceptions of multiple attributes and multiple events or exposures of products or other sensory stimuli.

   For the development of this standard, that will cover the procedures for measurement of time-related (temporal) sensory perceptions of multiple attributes, several methods will be described and compared to allow for the selection of the method appropriate to measure the temporal parameters of interest.

   In addition to this new standard, other subcommittee of the E18, the E18.06 on Food and Beverage Evaluation, has started the revision of the E1879 - 17 Standard Guide for Sensory Evaluation of Beverages Containing Alcohol, to ensure it does not lapse before reapproval.

   The active E18 Committee, formed in 1960, meets twice a year with about 75 members attending over three days of technical meetings. The Committee, with a membership of approximately 240, currently has jurisdiction over 31 standards, published in the Annual Book of ASTM Standards, Volume 15.08. E18 has 10 technical subcommittees that maintain jurisdiction over these standards.

   More info about the ASTM E18 Committee, visit the official site here.


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Carlos Nietzsche Diaz Jimenez

Carlos is the editor-chief of and has been in the odour world since 2001. Since then, Carlos has attended over 90 conferences in odour management, both national and international and authored a few papers on the subject. He has also organized a few international meetings and courses. Carlos owns a small company named Ambiente et Odora (AEO). He spends his free time with his wife and his twins, Laura and Daniel, and of course, writing on