【国外标准】 Standard Guide for Sensory Claim Substantiation

1.1 This guide covers reasonable practices for designing and implementing sensory tests that validate claims pertaining only to the sensory or perceptual attributes, or both, of a product. This guide was developed for use in the United States and must be adapted to the laws and regulations for advertisement claim substantiation for any other country. A claim is a statement about a product that highlights its advantages, sensory or perceptual attributes, or product changes or differences compared to other products in order to enhance its marketability. Attribute, performance, and hedonic claims, both comparative and non-comparative, are covered. This guide includes broad principles covering selecting and recruiting representative consumer samples, selecting and preparing products, constructing product rating forms, test execution, and statistical handling of data. The objective of this guide is to disseminate good sensory and consumer testing practices. Validation of claims should be made more defendable if the essence of this guide is followed.Table of ContentsIntroduction   1Referenced Documents 2Terminology 3Basis of Claim Classification 4Consumer Based Affective Testing 5 Sampling 5.1 Sampling Techniques 5.2 Selection of Products 5.3 Sampling of Products When Both Products Are Currently on  the Market 5.4 Handling of Products When Both Products Are Currently on  the Market 5.5 Sampling of Products Not Yet on the Market 5.6 Sample Preparation/Test Protocol 5.7Test Design—Consumer Testing 6 Data Collection Strategies 6.6 Interviewing Techniques 6.7 Type of Questions 6.8 Questionnaire Design 6.9 Instruction to Respondents 6.10 Instructions to Interviewers 6.11 General/Overall Questions 6.12 Positioning of the Key Product Rating Questions 6.13 Total Test Context and Presentation Matters 6.14 Specific Attribute Questions 6.15 Classification or Demographic Questions 6.16 Preference Questions 6.17Test Location 7Test Execution by Way of Test Agencies—Food and Non-food Testing 8Documents to Retain in Sensory Claims Substantiation Research 9Laboratory Testing Methods 10 Types of Tests 10.2 Advantages and Limitations of the Use of Trained Descriptive  Panels in Claims Support Research 10.3Test Design—Laboratory Testing 11 Product Procurement 11.6 Experimental Design 11.7 Data Collection 11.8 Data Analysis 11.9Questionnaire Construction 12Test Facility 13Statistical Analysis 14 Paired-Preference Studies 14.1 Superiority Claims 14.2 Equivalence Claims 14.3 Unsurpassed Claims 14.4 Paired Comparison/Difference Studies 14.5 Analysis of Data from Scales 14.6Keywords 15Commonly Asked Questions About ASTM and Claim Substantiation Appendix X11.2 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.