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Standard Guide to Design, Conduct, and Analyze Sensory and Instrumental Data Relationships
1.1 This guide provides principles and recommended practices in designing and conducting sensory-instrumental studies that identify data relationships between trained panel data and instrumental measurements.
1.2 The procedures discussed in this document are applicable to situations for which sensory and instrumental evaluations can be conducted, including food and beverage, personal and household care, and other consumer products.
1.3 This guide does not include data relationships involving consumer sensory evaluations. Information on this topic is found in ASTM Manual 30 (1).2
1.4 This guide is not intended to be used to provide evidence to replace sensory data with instrumental data or vice versa.
1.5 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.
1.6 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.
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