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ASTM E 2139 : 2005 : R2018

Current
Current

The latest, up-to-date edition.

Standard Test Method for Same-Different Test
Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

01-08-2018

CONTAINED IN VOL. 15.08, 2014 Defines a procedure for comparing two products.

1.1This test method describes a procedure for comparing two products.

1.2This test method does not describe the Thurstonian modeling approach to this test.

1.3This test method is sometimes referred to as the simple-difference test.

1.4A same-different test determines whether two products are perceived to be the same or different overall.

1.5The procedure of the test described in this test method consists of presenting a single pair of samples to each assessor. The presentation of multiple pairs would require different statistical treatment and it is outside of the scope of this test method.

1.6This test method is not attribute-specific, unlike the directional difference test.

1.7This test method is not intended to determine the magnitude of the difference; however, statistical methods may be used to estimate the size of the difference.

1.8This test method may be chosen over the triangle or duo-trio tests where sensory fatigue or carry-over are a concern, or where a simpler task is needed.

1.9This standard may involve hazardous materials, operations, and equipment. 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.

1.10This 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.

Committee
E 18
DocumentType
Test Method
Pages
13
PublisherName
American Society for Testing and Materials
Status
Current
SupersededBy
Supersedes

ASTM E 460 : 2012 : REDLINE Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage
ASHRAE HDBK REFRIGERATION : 2014 ASHRAE HANDBOOK - REFRIGERATION
ASTM E 3093 : 2019 Standard Guide for Structured Small Group Product Evaluations
ASTM E 460 : 2012 Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage

ASTM E 253 : 2023 : REV A Standard Terminology Relating to Sensory Evaluation of Materials and Products
ASTM E 1871 : 2017 Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
ASTM E 253 : 2020 : REV A Standard Terminology Relating to Sensory Evaluation of Materials and Products
ASTM E 456 : 2002 Standard Terminology for Relating to Quality and Statistics
ASTM E 456 : 2013 : REV A : R2022 Standard Terminology Relating to Quality and Statistics
ASTM E 1871 : 2006 Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
ASTM E 456 : 2013 : REV A : R2022 : EDT 1 Standard Terminology Relating to Quality and Statistics
ASTM E 1871 : 1997 Standard Practice for Serving Protocol for Sensory Evaluation of Foods and Beverages
ASTM E 456 : 2013 : REV A : R2017 : EDT 5 Standard Terminology Relating to Quality and Statistics
ASTM E 1871 : 2010 Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
ASTM E 253 : 2021 Standard Terminology Relating to Sensory Evaluation of Materials and Products
ASTM E 253 : 2022 Standard Terminology Relating to Sensory Evaluation of Materials and Products
ASTM E 253 : 2021 : REV A Standard Terminology Relating to Sensory Evaluation of Materials and Products
ASTM E 1871 : 2017 : REDLINE Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
ASTM E 253 : 2023 Standard Terminology Relating to Sensory Evaluation of Materials and Products
ASTM E 253 : 2022 : REV A Standard Terminology Relating to Sensory Evaluation of Materials and Products
ASTM E 1871 : 1997 : R2004 Standard Practice for Serving Protocol for Sensory Evaluation of Foods and Beverages
ISO 5495:2005 Sensory analysis — Methodology — Paired comparison test
ASTM E 456 : 2013 : REV A : R2017 : EDT 4 Standard Terminology Relating to Quality and Statistics
ASTM E 456 : 2013 : REV A : R2017 : EDT 6 Standard Terminology Relating to Quality and Statistics

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