1.1 本规程描述了一种快速测试，用于确定任何介质中任何物质的感官阈值。 1.2 它规定了样品制备的总体设计和计算结果的程序。 1.3 阈值的特征可以是:( 一 )仅限 侦查 （意识）存在极少量的添加物质，但不一定可识别，或( b ) 认出 添加物质的性质。 1.4 介质可以是气体（例如空气）、液体（例如水或某些饮料）或固体形式的物质。培养基可以是无味或无味的，或者可能表现出特征性的气味或味道本身。 1.5 本规程描述了在递增浓度系列中使用多项强制选择样本呈现方法，类似于极限方法。 1.6 用于阈值确定的样品呈现的物理方法不属于本实践的一部分，将取决于样品的物理状态、大小、形状、可用性和其他属性。 1.7 人们认识到，评估小组接受的特定物质的培训程度可能会对使用该物质获得的阈值产生深远影响 ( 1. ) . 2. 1.8 通过使用一种物理表示方法确定的阈值不一定等同于通过另一种方法获得的值。 1.9 本国际标准是根据世界贸易组织技术性贸易壁垒（TBT）委员会发布的《关于制定国际标准、指南和建议的原则的决定》中确立的国际公认标准化原则制定的。 ====意义和用途====== 5.1 感官阈值用于确定低浓度物质向某种物质传递气味、味道、皮肤感觉等的潜力。 5.2 例如，阈值用于设定空气污染限制、噪音消除、水处理和食品系统。 5.3 阈值用于表征和比较个体或群体对给定刺激的敏感性，例如在医学、种族研究和动物物种研究中。

1.1 This practice describes a rapid test for determining sensory thresholds of any substance in any medium. 1.2 It prescribes an overall design of sample preparation and a procedure for calculating the results. 1.3 The threshold may be characterized as being either ( a ) only detection (awareness) that a very small amount of added substance is present but not necessarily recognizable, or ( b ) recognition of the nature of the added substance. 1.4 The medium may be a gas, such as air, a liquid, such as water or some beverage, or a solid form of matter. The medium may be odorless or tasteless, or may exhibit a characteristic odor or taste per se. 1.5 This practice describes the use of a multiple forced-choice sample presentation method in an ascending concentration series, similar to the method of limits. 1.6 Physical methods of sample presentation for threshold determination are not a part of this practice, and will depend on the physical state, size, shape, availability, and other properties of the samples. 1.7 It is recognized that the degree of training received by a panel of assessors with a particular substance may have a profound influence on the threshold obtained with that substance ( 1 ) . 2 1.8 Thresholds determined by using one physical method of presentation are not necessarily equivalent to values obtained by another method. 1.9 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. ====== Significance And Use ====== 5.1 Sensory thresholds are used to determine the potential of substances at low concentrations to impart odor, taste, skinfeel, etc. to some form of matter. 5.2 Thresholds are used, for example, in setting limits for air pollution, in noise abatement, in water treatment, and in food systems. 5.3 Thresholds are used to characterize and compare the sensitivity of individual or groups to given stimuli, for example, in medicine, in ethnic studies, and in the study of animal species.