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Significance and Use
The application of this practice will help ensure consistency in procedures used for the sensory evaluation of edible oils.
This practice is designed for use by oil processors or research laboratories for evaluations by a trained, experienced sensory panel under the supervision of a sensory professional or for use by quality control and quality assurance personnel for the sensory evaluation of edible oils and fats.
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.
E1346 Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation
ICS Number Code 67.200.10 (Animal and vegetable fats and oils); 67.240 (Sensory analysis)
UNSPSC Code 50151500(Edible vegetable and plant oils and fats)
|Link to Active (This link will always route to the current Active version of the standard.)|
ASTM E1627-11, Standard Practice for Sensory Evaluation of Edible Oils and Fats, ASTM International, West Conshohocken, PA, 2011, www.astm.orgBack to Top