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ASTM E3337-25
Standard Practice for Multiple-Attribute Temporal Sensory Methods
Standard Practice for Multiple-Attribute Temporal Sensory Methods
E3337-25
ASTM|E3337-25|en-US
Standard Practice for Multiple-Attribute Temporal Sensory Methods
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E3337 Standard Practice for Multiple-Attribute Temporal Sensory Methods>
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BOS Vol. 14.03 Committee E18
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Significance and Use
5.1 The purpose of temporal measurements is to establish the pattern of onset, development, and decline of specific sensations under study. Such evaluations are applicable when measurements at a single time point (an averaging process) or for a single exposure or attribute are not sufficient to distinguish products that have different temporal characteristics.
5.2 Temporal methods may provide very different temporal sensory experiences for products that are rated as being similar using traditional descriptive methodology or that are rated at a single point in time.
5.3 Temporal methods for all senses can be useful in basic research, guiding product development, understanding consumer responses to products, or in monitoring product quality and consistency.
5.4 Temporal methods have applications for a wide range of products. Examples include food products, beverages, personal care products, household care products, monitoring the impact of a product on an environment, pharmaceuticals, or monitoring a product over time. In addition to touch, smell, and taste, auditory signals or visual changes in products can also be evaluated by these techniques.
5.5 All temporal methods can be used across multiple exposures, that is, samplings or evaluations, and are not limited to a single exposure, that is, one sampling or evaluation versus multiple samples or evaluations.
5.6 Use of these methods is recommended for experienced sensory practitioners, those familiar with product design, development, and optimization.
Scope
1.1 This practice covers procedures for measurement of time-related (temporal) sensory perceptions of multiple attributes and events or exposures of products or other sensory stimuli.
1.2 The selection of an appropriate method will depend on the determination of the temporal parameters being studied. Requirements, strengths, and limitations for each method are explained, and the rationale for selection of a specific method is provided. Specific methods discussed in this practice include:
1.2.1 Progressive or sequential profiling (PP or SP),
1.2.2 Multi-attribute time intensity (MATI),
1.2.3 Temporal dominance of sensations (TDS),
1.2.4 Temporal order of sensations (TOS), and
1.2.5 Temporal check-all-that-apply (TCATA).
| Table of Contents | |
| Scope | 1 |
| Referenced Documents | 2 |
| Terminology | 3 |
| Summary of Practice | 4 |
| Significance and Use | 5 |
| General Considerations | 6 |
| Methods of Temporal Analysis | 7 |
| Method Overview and Classification | 7.1 |
| PP/SP – Progressive or Sequential Profiling | 7.2 |
| MATI – Multi-Attribute Time Intensity | 7.3 |
| TDS – Temporal Dominance of Sensations | 7.4 |
| TOS – Temporal Order of Sensations | 7.5 |
| TCATA – Temporal Check-All-That-Apply | 7.6 |
| APPENDIXES |
|
| X1. PP/SP CASE STUDY—BEER GLASS | Appendix X1 |
| X2. MATI CASE STUDY—CHOCOLATE CALCIUM CHEW | Appendix X2 |
| X3. TDS CASE STUDY—ORANGE JUICE | Appendix X3 |
| X4. TOS CASE STUDY—TACO SAUCE | Appendix X4 |
| X5. TCATA CASE STUDY—ORANGE JUICE | Appendix X5 |
| X6. SOURCES FOR R PACKAGES AND CODES FOR MATI | Appendix X6 |
| X7. SOURCES FOR R PACKAGES FOR TDS AND TCATA | Appendix X7 |
| REFERENCES |
|
1.3 Training and orientation of assessors are required to ensure meaningful results will be obtained. Data collection shall accommodate a wide range of conditions and temporal rates.
1.4 Statistical analysis and treatment of the data obtained from using these methods are provided and, where appropriate, alternative analyses and treatments are clearly discussed.
1.5 Strategies for communicating temporal information about products to stakeholders are provided.
1.6 This practice does not cover the time-intensity evaluation of sensory attributes addressed in Guide E1909 for assessing a single sensory sensation over time. This practice is not applicable to measure product shelf life or stability that require evaluations over extended time.
1.7 Units—The values stated in SI units are to be regarded as the standard. No other units of measurement are included in this standard.
1.8 This 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.
1.9 This 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.