ASTM E1958-22

Table of Contents Introduction   Scope 1 Referenced Documents 2 Terminology 3 Basis of Claim Classification 4 Consumer 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 5.7 Test 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 6.17 Test Location 7 Test Execution by Way of Test Agencies-Food and Non-food
 Testing 8 Documents to Retain in Sensory Claims Substantiation Research 9 Laboratory Testing Methods 10  Types of Tests 10.2  Advantages and Limitations of the Use of Trained Descriptive
  Panels in Claims Support Research 10.3 Test Design-Laboratory Testing 11  Product Procurement 11.6  Experimental Design 11.7  Data Collection 11.8  Data Analysis 11.9 Questionnaire Construction 12 Test Facility 13 Statistical 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 14.6 Keywords 15 Commonly Asked Questions About ASTM and Claim
 Substantiation Appendix X1