【国外标准】 Standard Guide for Odor Evaluation of Products and Materials Under Controlled Conditions With Trained Panel

5.1 This guide provides general guidelines and recommendations for presenting product and material samples to assessors for evaluation of odor attributes under controlled conditions. Specific situations may require variations to these guidelines.5.2 This guide is designed for use in assessing odor of products and materials for such applications as, but not limited to, development, reformulation, complaint investigation, quality control, and stability/shelf-life.5.3 Elements of this guide may also be utilized for assessor training programs involving odor evaluation tasks.1.1 This guide provides guidelines for odor evaluation of products and materials under controlled conditions with a trained panel.1.2 This guide addresses odor, aroma, malodor and fragrance (see Terminology E253).1.3 This guide addresses assessor selection and training, sample preparation, and test procedures specific to odor evaluations.1.4 This guide does not address odor of any specific category of products.1.5 This guide does not recommend a specific testing method. The user is responsible for identifying the most appropriate test design and analysis tools to address the research questions.1.6 Units—The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.1.7 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.1.8 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.