ASTM E1627-11

Standard Practice for Sensory Evaluation of Edible Oils and Fats

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.
SCOPE
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.

General Information

• Status: Historical
• Publication Date: 31-Jul-2011
• ICS: 67.200.10 - Animal and vegetable fats and oils
• ICS: 67.240 - Sensory analysis
• Technical Committee: E18 - Sensory Evaluation
• Drafting Committee: E18.06 - Food and Beverage Evaluation

Relations

• Replaces: ASTM E1627-94(2004) - Standard Practice for Sensory Evaluation of Edible Oils and Fats
• Effective Date: 01-Aug-2011
• Replaced By: ASTM E1627-19 - Standard Practice for Sensory Evaluation of Edible Oils and Fats
• Effective Date: 01-Aug-2019
• Referred By: ASTM E1871-17 - Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
• Effective Date: 01-Aug-2011

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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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: E1627 − 11
Standard Practice for
1
Sensory Evaluation of Edible Oils and Fats
This standard is issued under the fixed designation E1627; 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.
1. Scope 5. Significance and Use
5.1 The application of this practice will help ensure consis-
1.1 This practice covers the recommended procedures for
tency in procedures used for the sensory evaluation of edible
the sensory evaluation of edible oils and fats.
oils.
1.2 This practice covers techniques for evaluating odor and
5.2 This practice is designed for use by oil processors or
flavor in fats and oils, for determining overall odor and flavor
research laboratories for evaluations by a trained, experienced
intensity, and the intensity of individual odors or flavors.
sensory panel under the supervision of a sensory professional
1.3 The techniques used in this practice are applicable to
or for use by quality control and quality assurance personnel
oils (liquid at room temperature) and liquified fats (solid at
for the sensory evaluation of edible oils and fats.
room temperature).
6. Apparatus
1.4 The values in SI units are to be regarded as the standard.
6.1 Glass Vial, 30-mm outside diameter by 57-mm height,
1.5 This standard does not purport to address all of the
wide-mouth threaded top. Use amber glass for odor/flavor
safety concerns, if any, associated with its use. It is the
evaluations; clear glass for visual examination. Alternatively,
responsibility of the user of this standard to establish appro-
use 2 oz sample cups also for odor/flavor evaluations only.
priate safety and health practices and determine the applica-
6.2 Circulating Waterbath, with automatic timer,
bility of regulatory limitations prior to use. Specific precau-
thermostat, and rack.
tions are given in Section 7.
6.3 WaterbathThermometer,withrangefrom20to100°Cin
2. Referenced Documents
1°C divisions, calibrated for 76-mm immersion, 305 mm long.
2
6.4 Hard plastic threaded caps with liners, or tape (PFTE
2.1 ASTM Standards:
pipe thread tape), to cover top of vial opening before capping
E1346 Practice for Bulk Sampling, Handling, and Preparing
with new, nonmetallic screw-type caps. Tape should com-
Edible Vegetable Oils for Sensory Evaluation
pletely cover vial opening or multiple strips of tape should be
used.
3. Terminology
3.1 Alexicon specific for descriptors of odors and flavors in 7. Precautions
oils and fats is included in Appendix X2.
7.1 Assessors and sample servers should avoid introducing
extraneous odors during testing by use of products, such as
4. Summary of Practice
scented hand soap, hand creams, perfume, etc., or odorous
writing instruments or inks. Assessors should avoid exhaling
4.1 This practice addresses the procedures for screening and
into sample vials.
training of oil assessors; rating and scoring samples; and data
collection, handling, analysis, and interpretation.
8. Procedures for Recruitment and Screening Assessors
8.1 For basic information on conducting sensory tests, see
3 4
MNL26 and STP 758.
1
This practice is under the jurisdiction of ASTM Committee E18 on Sensory
4
Evaluation and is the direct responsibility of Subcommittee E18.06 on Food and
8.2 Fornormalsensoryacuityforbasictastes,seeSTP758.
Beverage Evaluation.
8.3 General Odor or Flavor Recognition Relating to Oils—
Current edition approved Aug. 1, 2011. Published August 2011. Originally
approved in 1994. Last previous edition approved in 2004 as E1627 – 94 (2004).
Presentprospectiveassessorswithaseriesofsamplesandalist
DOI: 10.1520/E1627-11.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
3
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Manual on Sensory Testing Methods, ASTM MNL26, ASTM International.
4
Standards volume information, refer to the standard’s Document Summary page on Guidelines for Selection and Training of Sensory Panel Members, ASTM STP
the ASTM website. 758, ASTM International, 1981.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

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E1627 − 11
of applicable oil descriptors specific for the type of oil to be 11.3 Swirl the covered vial; lift to nose; remove the cover;
tested (see Appendix X1). Appendix X2 contains definitions, sniff the headspace above the oil (use short, “bunny” sniffs);
reference standards, and examples of each descriptor. Test replace the cover quickly.
prospective assessors for general discrimination and the ability
11.4 Sniff in the same man
...

This document is not an ASTM standard and is intended only to provide the user of an ASTM 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:E1627–94(Reapproved 2004) Designation: E1627 – 11
Standard Practice for
1
Sensory Evaluation of Edible Oils and Fats
This standard is issued under the fixed designation E1627; 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.
1. Scope
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
2
2.1 ASTM Standards:
E1346 Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation
3. Terminology
3.1 A lexicon specific for descriptors of odors and flavors in oils and fats is included in Appendix X2.
4. Summary of Practice
4.1 This practice addresses the procedures for screening and training of oil panelists;assessors; rating and scoring samples; and
data collection, handling, analysis, and interpretation.
5. Significance and Use
5.1 The application of this practice will help ensure consistency in procedures used for the sensory evaluation of edible oils.
5.2 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.
6. Apparatus
6.1 Glass Vial, 30-mm outside diameter by 57-mm height, wide-mouth threaded top. Use amber glass for odor/flavor
evaluations; clear glass for visual examination. , 30-mm outside diameter by 57-mm height, wide-mouth threaded top. Use amber
glass for odor/flavor evaluations; clear glass for visual examination. Alternatively, use 2 oz sample cups also for odor/flavor
evaluations only.
6.2 Circulating Waterbath, with automatic timer, thermostat, and rack.
6.3 Waterbath Thermometer, with range from 20 to 100°C in 1°C divisions, calibrated for 76-mm immersion, 305 mm long.
6.4 Hard plastic threaded caps with liners, or tape (PFTE pipe thread tape), to cover top of vial opening before capping with
new, nonmetallic screw-type caps. Tape should completely cover vial opening or multiple strips of tape should be used.
7. Precautions
7.1Panelists7.1 Assessors and sample servers should avoid introducing extraneous odors during testing by use of products, such
1
This practice is under the jurisdiction ofASTM Committee E18 on Sensory Evaluation of Materials and Products and is the direct responsibility of Subcommittee E18.06
on Food and Beverage Evaluation.
Current edition approved Oct.Aug. 1, 2004.2011. Published October 2004.August 2011. Originally approved in 1994. Last previous edition approved in 19982004 as
E1627 – 94 (1998).(2004). DOI: 10.1520/E1627-94R04.10.1520/E1627-11.
2
For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM Customer Service at [e-mail]. ForAnnualBookofASTMStandards
volume information, refer to the standard’s Document Summary page on the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
1

---------------------- Page: 1 ----------------------
E1627 – 11
asscentedhandsoap,handcreams,perfume,etc.,orodorouswritinginstrumentsorinks.PanelistsAssessorsshouldavoidexhaling
into sample vials.
8. Procedures for Recruitment and Screening PanelistsAssessors
3 4
8.1 For basic information on conducting sensory tests, see MNL26 and STP 758.
4
8.2 For normal sensory acuity for basic tastes, see STP 758.
8.3 General Odor or Flavor Recognition Relating to Oils—Present prospective panelistsassessors with a series of samples and
a list of applicable o
...