This guide provides general guidelines and recommendations for presenting samples to assessors for sensory evaluation. Specific situations may require variations to these guidelines.

1. Scope

1.1 This guide describes suggested procedures for presenting samples to sensory assessors. The purpose of this guide is to provide general guidelines for conducting sensory evaluation on a variety of foods and beverages, excluding beverage alcohol.

1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.

1.3 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.

ASTM Standards

E1627 Practice for Sensory Evaluation of Edible Oils and Fats

E1810 Practice for Evaluating Effects of Contaminants on Odor and Taste of Exposed Fish

IEC Standard

Keywords

foods and beverages; sensory evaluation; serving protocol; Beverage containers/products; Food; Sensory analysis--foods and beverages; Serving protocol;

ICS Code

ICS Number Code 67.240 (Sensory analysis)

Citing ASTM Standards

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