ASTM E1871-10

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

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

General Information

• Status: Historical
• Publication Date: 31-Oct-2010
• ICS: 67.240 - Sensory analysis
• Technical Committee: E18 - Sensory Evaluation
• Drafting Committee: E18.06 - Food and Beverage Evaluation

Relations

• Replaces: ASTM E1871-06 - Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
• Effective Date: 01-Nov-2010
• Replaced By: ASTM E1871-17 - Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
• Effective Date: 01-Sep-2017
• Referred By: ASTM E1627-19 - Standard Practice for Sensory Evaluation of Edible Oils and Fats
• Effective Date: 01-Nov-2010
• Referred By: ASTM E1879-22 - Standard Guide for Sensory Evaluation of Beverages Containing Alcohol
• Effective Date: 01-Nov-2010
• Referred By: ASTM E2164-16 - Standard Test Method for Directional Difference Test
• Effective Date: 01-Nov-2010
• Referred By: ASTM E2943-15(2021) - Standard Guide for Two-Sample Acceptance and Preference Testing With Consumers
• Effective Date: 01-Nov-2010
• Referred By: ASTM E1885-18 - Standard Test Method for Sensory Analysis—Triangle Test
• Effective Date: 01-Nov-2010
• Referred By: ASTM E3009-23 - Standard Test Method for Sensory Analysis—Tetrad Test
• Effective Date: 01-Nov-2010
• Referred By: ASTM E1697-05(2020) - Standard Test Method for Unipolar Magnitude Estimation of Sensory Attributes
• Effective Date: 01-Nov-2010
• Referred By: ASTM E2610-18 - Standard Test Method for Sensory Analysis—Duo-Trio Test
• Effective Date: 01-Nov-2010
• Referred By: ASTM E2139-05(2018) - Standard Test Method for Same-Different Test
• Effective Date: 01-Nov-2010
• Referred By: ASTM E2263-12(2018) - Standard Test Method for Paired Preference Test
• Effective Date: 01-Nov-2010

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
Designation: E1871 − 10
Standard Guide for
Serving Protocol for Sensory Evaluation of Foods and
1
Beverages
This standard is issued under the fixed designation E1871; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope 4. Significance and Use
1.1 This guide describes suggested procedures for present-
4.1 This guide provides general guidelines and recommen-
ing samples to sensory assessors. The purpose of this guide is dations for presenting samples to assessors for sensory evalu-
to provide general guidelines for conducting sensory evalua-
ation. Specific situations may require variations to these
tion on a variety of foods and beverages, excluding beverage guidelines.
alcohol.
5. Procedure
1.2 The values stated in SI units are to be regarded as
standard. No other units of measurement are included in this
5.1 General Guidelines:
standard.
5.1.1 Pretest—A practice session may be conducted with a
few staff members or assessors to determine if the selected
1.3 This standard does not purport to address all of the
proceduresareappropriateforaspecifictest.Servingsizesand
safety concerns, if any, associated with its use. It is the
containers,carriers,numberofsamples,timebetweensamples,
responsibility of the user of this standard to establish appro-
number of questions, palate cleansers, sample temperature,
priate safety and health practices and determine the applica-
lighting, etc., should be determined by pretesting and appro-
bility of regulatory limitations prior to use.
priately modified for the actual test.
5.1.2 Product Variability—Variability exists in all products.
2. Referenced Documents
Howproductvariabilityishandleddependsontheobjectiveof
2
2.1 ASTM Standards:
the test, the size of the effect one is attempting to detect, and
E1627Practice for Sensory Evaluation of Edible Oils and
the risks associated with decision making. Unless the test is
Fats
designed to understand the extent of product variability, it
E1810Practice for Evaluating Effects of Contaminants on
should be minimized so that each assessor has the same
Odor and Taste of Exposed Fish
stimuli.
3
2.2 IEC Standard:
5.1.2.1 Samples must be consistent and uniform regarding
IEC 705Guideline for Power Output Measurement of Con-
production lot, age, package size, and storage conditions, etc.
sumer Microwave Ovens
All test conditions and serving procedures are determined by
the test objective, test method, and test design. A descriptive
3. Summary of Practice
test might have different requirements than an acceptance or
preference test. It is important that all sample preparation and
3.1 Consistency must be maintained in all aspects of prepa-
serving procedures be pretested.
ration and serving of samples to ensure reproducible data.
5.1.2.2 Consider product variability when preparing
Guidelines for consistency may change with the test objective.
samples for a test. Based on the objective of the test, contents
of all containers may be blended for a given product prior to
portioning individual samples or samples may be portioned
1
This guide is under the jurisdiction of ASTM Committee E18 on Sensory
from individual containers. For example, if six bottles of a
Evaluation and is the direct responsibility of Subcommittee E18.06 on Food and
Beverage Evaluation. given brand of salad dressing are required for a test, it may be
Current edition approved Nov. 1, 2010. Published December 2010. Originally
decided to blend the contents of the six bottles. While this
approved in 1997. Last previous edition approved in 2006 as E1871–06. DOI:
option appears to provide the most uniform sampling, it masks
10.1520/E1871-10.
2
anyvariationamongthesixbottles.Thiscanimpacttheresults
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
if a positive or negative effect goes undetected.
Standards volume information, refer to the standard’s Document Summary page on
5.1.2.3 Another consideration is the pouring sequence for
the ASTM website.
3
products that layer, for example, blended beverages and salad
Available from International Microwave Power Institute, 13542 Union Village
Circle, Clifton, VA 22024. Phone: [phone]. dressings.Eachsampleshouldbetakenfromthesamelocation
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

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E1871 − 10
within the container for all variables for a single assessor. bedifferentthantheevaluationtemperatureduetoheatgainor
Ano
...

This document is not anASTM standard and is intended only to provide the user of anASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation:E1871–06 Designation: E1871 – 10
Standard Guide for
Serving Protocol for Sensory Evaluation of Foods and
1
Beverages
This standard is issued under the fixed designation E1871; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
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
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
2
2.1 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
3
2.2 IEC Standard:
IEC 705 Guideline for Power Output Measurement of Consumer Microwave Ovens
3. Summary of Practice
3.1 Consistencymustbemaintainedinallaspectsofpreparationandservingofsamplestoensurereproducibledata.Guidelines
for consistency may change with the test objective.
4. Significance and Use
4.1 This guide provides general guidelines and recommendations for presenting samples to assessors for sensory evaluation.
Specific situations may require variations to these guidelines.
5. Procedure
5.1 General Guidelines:
5.1.1 Pretest—A practice session may be conducted with a few staff members or assessors to determine if the selected
procedures are appropriate for a specific test. Serving sizes and containers, carriers, number of samples, time between samples,
number of questions, palate cleansers, sample temperature, lighting, etc., should be determined by pretesting and appropriately
modified for the actual test.
5.1.2 Product Variability—Variability exists in all products. How product variability is handled depends on the objective of the
test, the size of the effect one is attempting to detect, and the risks associated with decision making. Unless the test is designed
to understand the extent of product variability, it should be minimized so that each assessor has the same stimuli.
5.1.2.1 Samplesmustbeconsistentanduniformregardingproductionlot,age,packagesize,andstorageconditions,etc.Alltest
conditions and serving procedures are determined by the test objective, test method, and test design.Adescriptive test might have
1
This guide is under the jurisdiction of ASTM Committee E18 on Sensory Evaluation and is the direct responsibility of Subcommittee E18.06 on Food and Beverage
Evaluation.
Current edition approved Aug. 1, 2006. Published August 2006. Originally approved in 1997. Last previous edition approved in 2004 as E1871–97 (2004). DOI:
10.1520/E1871-06.
Current edition approved Nov. 1, 2010. Published December 2010. Originally approved in 1997. Last previous edition approved in 2006 as E1871–06. DOI:
10.1520/E1871-10.
2
ForreferencedASTMstandards,visittheASTMwebsite,www.astm.org,[e-mail] Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
3
Available from International Microwave Power Institute, 13542 Union Village Circle, Clifton, VA 22024. Phone: [phone].
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
1

---------------------- Page: 1 ----------------------
E1871 – 10
different requirements than an acceptance or preference test. It is important that all sample preparation and serving procedures be
pretested.
5.1.2.2 Consider product variability when preparing samples for a test. Based on the objective of the test, contents of all
containersmaybeblendedforagivenproductpriortoportioningindividualsamplesorsamplesmaybeportionedfromindividual
containers. For example, if six bottles of a given brand of salad dressing are required for a test, it may be decided to blend the
contents of the six bottles. While this option appears to provide the most uniform sa
...