This practice is designed for use by the oil processor or research laboratory for evaluation by a trained sensory panel, or for use by quality control (QC) and quality assurance (QA) personnel for sampling from a tank truck, car, or any other bulk transportation container, or by both.

The consistent use of this practice will provide representative samples for all sensory, chemical and physical analyses and will protect the oil from oxidation.

The objective of this practice is to ensure that the sample is representative of the sample source from the time of sampling until the time of evaluation and to protect oil quality during that time.

This practice addresses neither evaluation and scaling techniques, nor the sampling, handling, and preparing of solid fats.

1. Scope

1.1 This practice covers the recommended procedures for bulk sampling, handling, and preparing edible vegetable oil (liquid at room temperature) prior to sensory evaluation.

1.2 This practice is consistent with the background information presented in ASTM STP 433, ASTM STP 434, and ASTM STP 758. These should be consulted for supplemental guidance.

1.3 The values stated in SI units are to be regarded as standard. The values given in parentheses are for information only.

1.4 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.

2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.

AOCS Standard

Keywords

edible vegetable oils; food; material handling; oils-vegetable; sampling-meat/related products; sensory evaluation-foods and beverages; vegetable oils;

ICS Code

ICS Number Code 67.200.10 (Animal and vegetable fats and oils); 67.240 (Sensory analysis)

Citing ASTM Standards

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