| Table of Contents |
| | Section |
| 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 |
| 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 |
