ASTM E1885-97 - 10.7.1997
 
1. Scope

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

 
2. Referenced Documents

ISO 4120

Sensory Analysis - Methodology - Triangular Test Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036, http://www.ansi.org.

E1871-17

Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages

E456-13a(2022)

Standard Terminology Relating to Quality and Statistics (Includes all amendments and changes 4/21/2022).

E253-23a

Standard Terminology Relating to Sensory Evaluation of Materials and Products (Includes all amendments and changes 8/21/2023).