ASTM E1627-94(2004)
Historical Standard: ASTM E1627-94(2004) Standard Practice for Sensory Evaluation of Edible Oils and Fats
SUPERSEDED (see Active link, below)
ASTM E1627
1. Scope
1.1 This practice covers the recommended procedures for the sensory evaluation of edible oils and fats.
1.2 This practice covers techniques for evaluating odor and flavor in fats and oils, for determining overall odor and flavor intensity, and the intensity of individual odors or flavors.
1.3 The techniques used in this practice are applicable to oils (liquid at room temperature) and liquified fats (solid at room temperature).
1.4 The values in SI units are to be regarded as the standard.
1.5 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 and health practices and determine the applicability of regulatory limitations prior to use. Specific precautions are given in Section 7.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
ASTM Standards
E1346 Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation
Keywords
descriptive testing; discriminative testing; flavor; odor; scaling; sensory analysis; taste;
ICS Code
ICS Number Code 67.200.10 (Animal and vegetable fats and oils); 67.240 (Sensory analysis)
DOI: 10.1520/E1627-94R04
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