ASTM E1879-00(2004)e1
(Guide)Standard Guide for Sensory Evaluation of Beverages Containing Alcohol
Standard Guide for Sensory Evaluation of Beverages Containing Alcohol
SIGNIFICANCE AND USE
The procedures recommended in this guide can be used for the sensory evaluation of beverages containing alcohol.
This guide provides practical suggestions to maximize panelist safety and to minimize the risks and liabilities of the person or corporation responsible for administering the sensory evaluation of beverages containing alcohol.
This guide also provides practical suggestions when dealing with various government agencies that are involved in distributing beverage alcohol test products.
SCOPE
1.1 This guide provides guidelines specific to the sensory evaluation of beverages containing alcohol, including beer, wine, coolers, cocktails, liqueurs, and distilled spirits.
1.2 This guide addresses safety, legal, panel selection, sample preparation, and test procedures specific to beverages containing alcohol.
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.
1.4 This guide does not recommend a specific test method.
General Information
Relations
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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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
´1
Designation:E1879–00(Reapproved 2004)
Standard Guide for
Sensory Evaluation of Beverages Containing Alcohol
This standard is issued under the fixed designation E1879; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
´ NOTE—Sections 4.2.1, 4.2.2,and 10 were editorially updated in November 2004.
1. Scope 3.2.1 Home use tests with beverages containing alcohol are
often used to determine how products are consumed. Trans-
1.1 This guide provides guidelines specific to the sensory
portation and storage of high proof spirits are very important.
evaluation of beverages containing alcohol, including beer,
In addition to an informed consent form (see 5.2.1), it is
wine, coolers, cocktails, liqueurs, and distilled spirits.
recommended that the following statements accompany prod-
1.2 This guide addresses safety, legal, panel selection,
ucts used in home-use testing:
sample preparation, and test procedures specific to beverages
3.2.1.1 The sponsor of this study is a well-known major
containing alcohol.
manufacturer who considers the health and safety of research
1.3 This standard does not purport to address all of the
participants and the public to be of the utmost importance.
safety concerns, if any, associated with its use. It is the
3.2.1.2 Specific guidelines that must be followed while
responsibility of the user of this standard to establish appro-
participating in this product test are listed as follows. Compli-
priate safety and health practices and determine the applica-
ance with these guidelines is necessary to ensure that the
bility of regulatory limitations prior to use.
beverage alcohol product you are given is consumed in a
1.4 This guide does not recommend a specific test method.
responsible manner. Please read and follow these guidelines
2. Significance and Use
carefully.
(1) Do not open test product(s) until you arrive home.
2.1 The procedures recommended in this guide can be used
(2) If you are driving, you must transport the test product
for the sensory evaluation of beverages containing alcohol.
to your home in the trunk of your car.
2.2 This guide provides practical suggestions to maximize
(3)Donotdriveoroperateheavymachineryaftersampling
panelist safety and to minimize the risks and liabilities of the
test product(s).
personorcorporationresponsibleforadministeringthesensory
(4) Do not leave the test product(s) in a place where it is
evaluation of beverages containing alcohol.
accessible to individuals under the legal drinking age.
2.3 This guide also provides practical suggestions when
(5) If there is a need to return used beverage containers,
dealing with various government agencies that are involved in
you must empty the container completely because it is illegal
distributing beverage alcohol test products.
to transport open containers of beverage alcohol.
3. Safety
3.3 Central Location or Intercept Testing:
3.3.1 Safety is most critical in situations where consumers
NOTE 1—See also Fig. 1 and STP 913 (1).
evaluate beverage alcohol products at a central location. There
3.1 MedicalCondition—Potential panelists must be in good
are several steps that can be taken to ensure respondent safety:
medical condition with no serious health problems. Inform
3.3.1.1 Provide transportation to and from the test location.
them that they should not participate on panels if they are
3.3.1.2 Have a certified bartender or highly trained profes-
taking prescription or over-the-counter medications, which are
sional provide each respondent with the test products. Instruct
contraindicated when combined with alcohol.
the bartender or professional not to serve respondents whom
3.2 Home-Use Testing:
exhibit any signs of intoxication. The Hotel, Tavern, and
Restaurant Association in each state offers techniques in
alcohol management courses. It is recommended that all
This guide is under the jurisdiction of ASTM Committee E18 on Sensory
Evaluation of Materials and Products and is the direct responsibility of Subcom-
servers complete this course.
mittee E18.06 on Food and Beverage Evaluation.
3.3.1.3 Limit the sample volume for evaluation to an
Current edition approved Nov. 1, 2004. Published November 2004. Originally
amount which will ensure the respondent will not have a blood
approved in 1997. Last previous edition approved in 2000 as E1879 – 00. DOI:
10.1520/E1879-00R04E01. alcohol level greater than a legal limit (see 8.3.1.3).
The boldface numbers in parentheses refer to the list of references at the end of
this standard.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
´1
E1879–00 (2004)
FIG. 1 Sample Sponsor’s Statement of Policy
3.4 Employee Panels: blood alcohol (breath analyzer) test prior to allowing the
3.4.1 When employees evaluate product(s) at their work-
employee to resume safety-related work activities.
place, the sensory professional has additional control. This
3.4.4 Limit the sample volume for evaluation to an amount
control involves scheduling panels such that employees can
which will ensure the employee will not have a blood alcohol
remain at the workplace until their blood alcohol content is
level greater than a legal limit (see 8.3.1.3).
reduced below legal limits (see 8.3.1.3) to drive or operate
machinery.
4. Regulatory
3.4.1.1 Special considerations need to be taken when pan-
4.1 Investigate and meet federal, state, and local regulations
elist’s work involves the operation of equipment or any work
whenever studies are to be conducted that include the storage,
task that can jeopardize the safety of others:
handling, shipping, serving, or consumption of beverages
3.4.2 Do not allow these employees to be panelists.
3.4.3 Arrange with employee management “waiting times” containing alcohol.
after product evaluation before these employees can resume
work involving these safety related work activities. Require a
´1
E1879–00 (2004)
4.2 Some state or local communities do not allow testing of 5.2.1.8 Each participant is required to provide appropriate
beverage alcohol. Those states that do allow testing of bever- validation of legal age to consume beverages containing
age alcohol each have different regulations and procedures. alcohol. Record this validation on the consent form. Note that
The following guidelines are recommended: laws concerning legal drinking age vary from country to
4.2.1 Determine if the facility is required to have a liquor country and may vary within a country.
license or be bonded to conduct the study. This information is 5.2.1.9 Upon completion of reading the consent form,
available from local State agencies such as beverage control ensure that the participant understands the form and has no
commissions and from federal agencies like the Tax and Trade questions. After being allowed ample time to review the
Bureau (TTB). contentsoftheconsentform,theparticipantmustsignanddate
4.2.2 Research and meet State and Federal regulations for the consent form in the presence of a witness.
the shipping, handling, receiving, storing and disposing of 5.3 Other:
alcoholic beverages. Some relevant agencies are: State liquor 5.3.1 Review and follow the items described in Section 3 to
control boards, Tax and Trade Bureau (TTB), Food and Drug further reduce the risk of liability.
Administration (FDA), and Occupational Safety and Health 5.3.2 Post government warnings for the consumption of
Administration (OSHA). alcoholic beverages on test premises and on test products.
4.2.3 Research and meet regulations for the serving of 5.3.3 In home-use studies, label each product as a test
beverage alcohol. For example, some states require the use of sample and not for sale.
a certified bartender. See 8.3.1.3 for an example of legal
6. Panel Selection
consumption levels. Note that these levels may change from
state to state and from country to country. 6.1 Consider safety, regulatory, and liability issues as dis-
cussed in Sections 3-5 when selecting participants specifically
4.2.4 Store material safety data sheets (MSDS) for ethanol
on the study site premises, and make available upon request for a beverage alcohol panel. For general information on panel
selection criteria, consult MNL 26 and STP 758 (3 and 4).
from participants. Also make available MSDS sheets for
6.2 Special Considerations on Panel Selection Criteria:
compounds used as reference standards or sensory training.
6.2.1 Age—All panelists must be of legal drinking age.
5. Legal Liability
Confirm their age by using picture identification cards, such as
5.1 There is a risk of legal liability whenever beverages
adriver’slicenseorotherphotoidentificationcard(onlyifdate
containing alcohol are tested. To minimize these risks, it is
of birth is listed on the card).
recommended that the guidelines in 5.2 and 5.3 be used.
6.3 Drinking Habits— Product abuse is a criterion for
5.2 Consent Forms:
exclusion for all beverage alcohol tests. Do not use individuals
5.2.1 Prepare consent forms for each product evaluation
who indicate that they consume more than two 1-oz drinks of
session (see Fig. 1).
high-proof spirits daily or a six-pack of beer a day.
5.2.1.1 Describe the nature of the study. For example, the
6.4 Recruitment— Contact the potential panelist directly to
sentence, “You may or may not be served beverages that
reduce the risk of including individuals with alcohol abuse
contain alcohol,” can be used to obtain informed consent.
problems.Forexample,itisnotrecommendedthatpanelistsbe
5.2.1.2 Outline the time period over which testing will be
recruited through means such as media advertisements, flyers,
conducted.
word of mouth, etc. Also, the recruiter must be fully aware of
5.2.1.3 Include all the federal alcohol warning information
the legal, safety, and specific panel considerations prior to
(see Fig. 1).
running the test.
5.2.1.4 Indicate that in order for the candidate to participate
6.5 Religious and Moral Considerations—Do not use indi-
in the study they must be in good health and are willing to
viduals if drinking beverage alcohol interferes with or contra-
participate as evidenced by the signing of the informed consent
dicts their religious or moral beliefs.
form.
7. Sample Preparation
5.2.1.5 Indicate that participants can be excluded from the
study for specific reasons including pregnancy, taking pre- 7.1 Proper sample preparation and presentation for sensory
scribed medications, current illnesses, and alcohol abuse. analysis is critical to generating consistent and meaningful
Furthermore, indicate that if any of the exclusion circum- information. Use of the sample preparation guidelines in
stances arises during the course of the study it is the partici- 7.27.7.17.7.2 are therefore recommended.
pant’s responsibility to bring it to the organizer’s attention. 7.2 In general, prepare samples in the same way that
This is particularly important for long-term studies, where consumerswouldusetheproduct.Evaluatebeveragealcoholat
periodic reviewing and signing of consent forms may be standard temperatures.
necessary. 7.2.1 Present cold beverage alcohol products at approxi-
5.2.1.6 Under certain circumstances, include a list of mately 3 to 7°C.
ingredients on the consent form mentioning all of the products 7.2.2 Present room temperature beverage alcohol products
tobetested.Forexample,ingredientsnotcommonlyassociated at approximately 21 to 24°C.
with alcoholic beverages such as caffeine, Aspartame,y or 7.2.3 Present hot beverage alcohol products at approxi-
capsicum should be identified on the consent form. mately 66 to 71°C.
5.2.1.7 Include statements indicating that participants can 7.3 Beverage alcohol products that are used with mixes can
be removed from the study without consent at any time. be presented straight or in the mix. When a mix is to be used,
´1
E1879–00 (2004)
it is recommended that a master batch of the mix be prepared 7.7.4 Carbonated Beverage alcohol, such as beer and wine
to a volume that can be used for the entire study. If this is not coolers, should be presented for evaluation as quickly as
possible, the mix should be screened before use for flavor possible after preparation to reduce the risk of large changes in
consistency throughout the study. the carbonation which can dramatically alter the sensory
7.4 Beverage alcohol products that are used with other food attributes.
products can be presented for evaluation straight or with the 7.8 Pouring:
food product. Screen these food products for consistency 7.8.1 Beverage alcohol samples should be poured into
before each sensory evaluation. evaluation vessels carefully and consistent with usage.
7.5 Dilution: 7.8.2 It is recommended that beer be poured directly down
7.5.1 In some beverage alcohol products, dilution is recom- the center of the glass to result in half a glass of liquid and a
mended to reduce the ethanol bite and burn that can interfere quarter glass of foam. This helps to standardize the liberation
with sensory analysis. of flavor aromatics through foaming.
7.5.2 Common diluting liquids include spring water, dem-
ineralized water, or distilled water which all contribute little to 8. Procedure
the flavor of the beverage alcohol product being evaluated.
NOTE 2—Refer to MNL 13 and STP 433 (5, 6).
7.5.3 Dilution levels should be determined according to the
8.1 In addition to good sensory practices, there are special
percent ethanol in the product.
considerations when testing beverages containing alcohol.
7.5.3.1 In general, beer and wine products do not require
These special considerations are listed as follows.
dilution.
8.2 Palate Cleansing— Distilled, demineralized, or deion-
7.5.3.2 A50/50 dilution is recommended for most distilled
ized water, seltzer, or club soda can be used as a rinse between
spirits. More or less dilution may be required depending on the
product tasting. Any one of these rinses can be used with
proof of the sample.
unsalted crackers to clean the palate.
7.6 Glassware:
7.6.1 Samples should be presented in clean, odor- and 8.3 Alcohol Burn and Safety Factors:
8.3.1 There are two factors that limit the number of samples
flavor-free containers that are consistent with common prac-
tices. For example, wine can be evaluated using wine glasses and sample volumes that can be tested.
8.3.1.1 NumberofSamplesTested—The number of samples
and brandy snifters.
7.6.2 Glass containers should be used whenever possible. should be l
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.