ASTM E1871 - 17

    Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages

    Active Standard ASTM E1871 | Developed by Subcommittee: E18.06

    Book of Standards Volume: 15.08


      Format Pages Price  
    PDF 8 $46.00   ADD TO CART
    Hardcopy (shipping and handling) 8 $46.00   ADD TO CART
    Standard + Redline PDF Bundle 16 $55.20   ADD TO CART


    Significance and Use

    4.1 Consistency must be maintained in all aspects of preparations and serving of samples to ensure reproducible data from sensory respondents. Guidelines for consistency may change with the test objective.

    1. Scope

    1.1 This guide describes suggested procedures for presenting samples to sensory respondents. The purpose of this guide is to provide general guidelines for developing serving protocols for evaluation of food and beverages, in a central location or laboratory on a variety of foods and beverages, excluding beverage alcohol which is addressed in Guide E1879.

    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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.

    1.4 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.

    IEC Standard

    IEC 705

    ASTM Standards

    E253 Terminology Relating to Sensory Evaluation of Materials and Products

    E1627 Practice for Sensory Evaluation of Edible Oils and Fats

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

    E1879 Guide for Sensory Evaluation of Beverages Containing Alcohol


    ICS Code

    ICS Number Code 67.240 (Sensory analysis)

    UNSPSC Code

    UNSPSC Code


    Referencing This Standard
    Link Here
    Link to Active (This link will always route to the current Active version of the standard.)

    DOI: 10.1520/E1871-17

    Citation Format

    ASTM E1871-17, Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages, ASTM International, West Conshohocken, PA, 2017, www.astm.org

    Back to Top