Standard Historical Last Updated: Aug 16, 2017 Track Document
ASTM E1627-94(1998)

Standard Practice for Sensory Evaluation of Edible Oils and Fats

Standard Practice for Sensory Evaluation of Edible Oils and Fats E1627-94R98 ASTM|E1627-94R98|en-US Standard Practice for Sensory Evaluation of Edible Oils and Fats Standard new BOS Vol. 14.03 Committee E18
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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.

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Details
Book of Standards Volume: 14.03
Developed by Subcommittee: E18.06
Pages: 5
DOI: 10.1520/E1627-94R98
ICS Code: 67.200.10; 67.240