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Significance and Use
5.1 The application of this practice will help ensure consistency in procedures used 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 appearance, 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
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
E1871 Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
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 E1627-19, Standard Practice for Sensory Evaluation of Edible Oils and Fats, ASTM International, West Conshohocken, PA, 2019, www.astm.orgBack to Top