ASTM E1627-19

Standard Practice for Sensory Evaluation of Edible Oils and Fats

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.
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 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.

General Information

• Status: Published
• Publication Date: 31-Jul-2019
• 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 E1627-11 - Standard Practice for Sensory Evaluation of Edible Oils and Fats
• Effective Date: 01-Aug-2019
• Refers: ASTM E1871-17 - Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
• Effective Date: 01-Sep-2017
• Refers: ASTM E1871-10 - Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
• Effective Date: 01-Nov-2010
• Refers: ASTM E1346-90(2010) - Standard Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation
• Effective Date: 15-Aug-2010
• Refers: ASTM E1871-06 - Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
• Effective Date: 01-Aug-2006
• Refers: ASTM E1346-90(2006) - Standard Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation
• Effective Date: 01-Apr-2006
• Refers: ASTM E1871-97(2004) - Standard Practice for Serving Protocol for Sensory Evaluation of Foods and Beverages
• Effective Date: 01-Nov-2004
• Refers: ASTM E1346-90(2000) - Standard Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation
• Effective Date: 01-Jan-2000
• Refers: ASTM E1346-90(1996)e1 - Standard Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation
• Effective Date: 01-Jan-2000
• Refers: ASTM E1871-97 - Standard Practice for Serving Protocol for Sensory Evaluation of Foods and Beverages
• Effective Date: 10-May-1997

Overview

ASTM E1627-19: Standard Practice for Sensory Evaluation of Edible Oils and Fats establishes consistent methods for evaluating the sensory properties of edible oils and fats. Developed by ASTM International, this practice outlines procedures for assessing appearance, odor, and flavor-critical attributes for quality control, research, and product development in the food and oil processing industries. It is applicable to both oils (liquid at room temperature) and fats (solid at room temperature, evaluated when liquefied).

By standardizing sensory evaluation techniques, this practice ensures reliable, repeatable results, aiding processors, laboratories, and quality assurance professionals in maintaining product consistency and meeting consumer expectations.

Key Topics

• Assessment Attributes: Procedures are included for evaluating appearance (color, clarity, thickness), odor, and flavor. Assessors determine the overall intensity and identify individual sensory notes.
• Sample Handling: Standard sample containers, temperature control, and presentation minimize bias and ensure consistent sensory conditions.
• Panel Selection and Training: Guidance is provided for screening, selecting, and training sensory assessors to ensure panel reliability.
• Clearing Procedures: Recommendations for palate and nasal clearing help prevent cross-sample sensory adaptation (fatigue).
• Data Collection and Interpretation: The standard supports various testing methods, including discriminative, descriptive, and quality tests, outlining data handling and interpretation for informed decision-making.
• Safety and Compliance: Users must consider and implement appropriate safety, health, and environmental controls and comply with regulatory requirements.

Applications

The practical value of ASTM E1627-19 is evident in multiple sectors:

• Quality Assurance in Oil Production: Edible oil producers use the standard to consistently monitor product quality and detect changes due to processing or storage.
• Research and Product Development: Researchers compare different oil formulations, processing methods, or ingredients to optimize product sensory profiles.
• Quality Control during Processing: Routine sensory evaluation aids in detecting off-flavors and defects (e.g., rancidity, bitterness, fishy odors) before products reach the market.
• Consumer Sensory Panels: Food companies can benchmark their products’ sensory characteristics against competitors or evaluate changes after reformulation.
• Supplier Qualification: Discriminative tests help qualify raw material suppliers through sensory consistency checks.
• Technical Troubleshooting: Identifying sensory deviations helps trace problems in processing or storage that impact product shelf-life and consumer acceptance.

Related Standards

For comprehensive sensory evaluation programs, ASTM E1627-19 should be used alongside the following ASTM standards:

• ASTM E1346: Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation - Guidelines for sample preparation and handling.
• ASTM E1871: Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages - Protocols for serving and presenting samples.
• ASTM STP 758: Guidelines for Selection and Training of Sensory Panel Members - Detailed procedures for panel recruitment, screening, and training.
• ASTM MNL 26: Manual on Sensory Testing Methods - General sensory evaluation methodologies.
• ASTM MNL 60: Physical Requirement Guidelines for Sensory Evaluation Laboratories - Laboratory setup for optimal sensory testing environments.
• ASTM MNL 13: Manual on Descriptive Analysis Testing - Advanced techniques for descriptive sensory analysis.

Conclusion

ASTM E1627-19 provides a rigorous, systematic approach for the sensory evaluation of edible oils and fats. Its application supports quality management, continuous improvement, and regulatory compliance, making it essential for industries seeking to deliver consistently high-quality edible oil products to the market. Adherence to this standard enhances objectivity and confidence in sensory data, driving better product development and consumer satisfaction.

Standards Content (Sample)

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.
Designation: E1627 − 19
Standard Practice for
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 ASTM Manual 60 Physical Requirement Guidelines for
Sensory Evaluation Laboratories
1.1 This practice covers the recommended procedures for
the sensory evaluation of edible oils and fats.
3. Terminology
1.2 This practice covers techniques for evaluating
3.1 Alexicon specific for descriptors of odors and flavors in
appearance, odor, and flavor in fats and oils, for determining
oils and fats is included in Appendix X2.
overall odor and flavor intensity, and the intensity of individual
odors or flavors.
4. Summary of Practice
1.3 The techniques used in this practice are applicable to
4.1 This practice addresses the procedures and consider-
oils (liquid at room temperature) and liquified fats (solid at
ations for selection and training of oil assessors; and sample
room temperature).
handling, preparation, and evaluation.
1.4 The values in SI units are to be regarded as the standard.
5. Significance and Use
1.5 This standard does not purport to address all of the
5.1 The application of this practice will help ensure consis-
safety concerns, if any, associated with its use. It is the
tency in procedures used for the sensory evaluation of edible
responsibility of the user of this standard to establish appro-
oils and fats.
priate safety, health, and environmental practices and deter-
mine the applicability of regulatory limitations prior to use.
6. Apparatus
1.6 This international standard was developed in accor-
dance with internationally recognized principles on standard-
6.1 The following equipment should be used during sample
ization established in the Decision on Principles for the
preparation and evaluation to ensure consistent sample
Development of International Standards, Guides and Recom-
presentation, including temperature. (See Practice E1346.)
mendations issued by the World Trade Organization Technical
6.2 Glass Sample Container, use colored glass for odor/
Barriers to Trade (TBT) Committee.
flavor evaluations to mask any color difference among
samples; use clear glass for visual examination. Containers
2. Referenced Documents
should provide a uniform sample surface area, and adequate
2.1 ASTM Standards:
headspace, and be lidded to retain volatiles.
E1346 Practice for Bulk Sampling, Handling, and Preparing
6.3 Hard Plastic Threaded Caps with Liners, liners should
Edible Vegetable Oils for Sensory Evaluation
be food-grade, heat-resistant, and water-tolerant.
E1871 Guide for Serving Protocol for Sensory Evaluation of
Foods and Beverages
6.4 Circulating Water Bath, with automatic timer,
2.2 Other ASTM Publications: thermostat, and rack.
ASTM STP 758 Guidelines for Selection and Training of
6.5 Water Bath Thermometer, with range from 20 to 100 °C
Sensory Panel Members
in 1 °C divisions.
ASTM Manual 26 Manual on Sensory Testing Methods
7. Pre-Testing for Palate Cleansing
This practice is under the jurisdiction of ASTM Committee E18 on Sensory
7.1 The sensory professional should conduct pre-testing to
Evaluation and is the direct responsibility of Subcommittee E18.06 on Food and
determine the length of time required between samples to
Beverage Evaluation.
overcome sensory adaptation (fatigue). This pre-testing should
Current edition approved Aug. 1, 2019. Published September 2019. Originally
include any substances used to “zero” the assessor’s nasal and
approved in 1994. Last previous edition approved in 2011 as E1627 – 11. DOI:
10.1520/E1627-19.
oral cavities (for example, clear the nose and mouth of residual
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
aromas and flavors), and a definition of clearing procedures –
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
amount of clearing agent(s), length of use, number of times to
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website. clear, and so forth. (See Guide E1871.)
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
E1627 − 19
7.1.1 For example, in odor evaluations, smelling an un- 9. Procedures for Oil Sample Handling, Preparation, and
scented substance and/or smelling a unused, empty sample Presentation
container may be used to zero the nasal passages.
9.1 For information on preparation methods for liquid oils,
7.1.2 In flavor evaluations, an example clearing procedure
serving containers, sample size, heating methods for liquid
could read “Rinse the mouth well with 50 ml warm water (50 samples, sample temperature, hold time, and presentation
6 1 ) for 60 seconds between samples to clear mouth of methods, see Practice E1346.
residual flavors. Wait 2 minutes before tasting the next sample
9.2 If samples are not liquid at room temperature, pre-test
to prevent taste fatigue.” Additional substances used to clear
for the times and temperatures needed to melt the sample, and
the mouth of residual flavors of oils could include unsalted
at which to hold the sample without sensory changes.
soda crackers, or a 50:50 blend of warm water and sodium-free
9.3 If samples are presented in pairs or other multiples, it is
carbonated water (50 61).
recommended that a method be used to maintain uniform
sample temperature of the oils during testing. (See Practice
8. Procedures for Selecting and Training Oil Assessors
E1346.)
8.1 Present prospective assessors with a series of samples
9.4 Evaluations should be conducted using best practices
andalistofapplicableoildescriptorsspecificforthetypeofoil
that minimize respondent bias and distraction. (See ASTM
to be tested (see Appendix X1 and Appendix X2). Test Manuals 26 and 60.)
prospective assessors for general discrimination and the ability
10. Considerations for Appearance Evaluations
to describe samples and demonstrate familiarity with terms.
10.1 Examine the color, clarity, and thickness of the sample
(See STP 758.)
visually.These attributes can be evaluated against the expected
8.1.1 Appendix X1 presents examples of odors, flavors, and
appearance of the oil, based on the knowledge and experience
tastes predominately characteristic of various oil types. Attri-
the assessor has of that oil. If the oil is an unusual color, is not
butes are identified as typical of an unprocessed or partially
clear,orisnotsimilarinthickness/consistencycomparedtothe
processed oil (U), freshly processed oil (F), deteriorated oil
previous samples, these deviations from expected visual attri-
(D), or origin unknown (X). The appendix is a general
butes should be noted on the assessor’s ballot.
guideline based on the attributes typically identified for each
oil type; however, other attributes may be noted.
11. Considerations for Odor Evaluations
8.1.2 Appendix X2 contains definitions and examples of
11.1 Follow prescribed palate-cleansing procedures before
each descriptor.
and between samples, including wait time between samples.
11.2 Pick up the vial containing the oil; hold the vial as
8.2 Determine assessor training based upon the chosen test
close to base as possible.
method, which may include intensity ranking, attribute
recognition, or difference tests, or a combination thereof (see 11.3 Swirl the covered vial; lift to nose; remove the cover;
ASTM Manual 26). Training should familiarize assessors with
sniff the headspace above the oil (use short, “bunny” sniffs);
the relevant products, tasks, procedures, scales, attributes, replace the cover quickly.
references, and so forth. (See STP 758.)
11.4 Sniff in the same manner—distance from nose, number
of times, length of time, and so forth—for each sample.
8.3 Assessors and sample servers should avoid introducing
extraneous odors during testing by use of products, such as
12. Considerations for Flavor Evaluations
scented hand soap, hand creams, perfume, etc., or odorous
12.1 Follow prescribed palatecleansing procedures before
writing instruments or inks.
and between samples, including wait time between samples.
8.4 Assessors should avoid exhaling into sample vials.
12.2 Take enough sample into the mouth to enable thorough
evaluations. Be consistent with amount taken for each sample.
8.5 Prepare training samples characteristic of various odors
or flavors and various intensity levels. Use Appendix X1 and 12.3 Swish through the mouth thoroughly; cup mouth and
draw air in through mouth and exhale through nose to enhance
Appendix X2 as guides.
perception of aromatics.
8.6 Evaluate a series of concentrations starting with easily
12.4 Expectorate the sample; do not swallow the oil.
distinguished samples and proceed to more difficult discrimi-
nations.
13. Keywords
8.7 Evaluate assessors’ consistency on repeated tests as 13.1 appearance; aroma; flavor; odor; sample; sensory
recommended in STP 758. evaluation; taste; visual
E1627 − 19
APPENDIXES
(Nonmandatory Information)
X1. VOCABULARY AND OIL ATTRIBUTES CHARACTERISTIC OF UNPROCESSED OIL (U), FRESHLY
PROCESSED OIL (F), DETERIORATED OIL (D), OR ORIGIN UNIDENTIFIED (X)
A
TABLE X1.1 Oil Types and Attributes
Oil Type
Attributes
Cotton Fish/ Canola
...

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 − 11 E1627 − 19
Standard Practice for
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 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 safety, health, and healthenvironmental practices and determine the
applicability of regulatory limitations prior to use.Specific precautions are given in Section 7.
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
2.1 ASTM Standards:
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
2.2 Other ASTM Publications:
ASTM STP 758 Guidelines for Selection and Training of Sensory Panel Members
ASTM Manual 26 Manual on Sensory Testing Methods
ASTM Manual 60 Physical Requirement Guidelines for Sensory Evaluation Laboratories
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 and considerations for screeningselection and training of oil assessors; rating and
scoring samples; and data collection, handling, analysis, and interpretation.and sample handling, preparation, and evaluation.
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.
oils and fats.
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.
This practice 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, 2011Aug. 1, 2019. Published August 2011September 2019. Originally approved in 1994. Last previous edition approved in 20042011
as E1627 – 94 (2004).E1627 – 11. DOI: 10.1520/E1627-11.10.1520/E1627-19.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Standards
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
E1627 − 19
6. Apparatus
6.1 The following equipment should be used during sample preparation and evaluation to ensure consistent sample presentation,
including temperature. (See Practice E1346.)
6.2 Glass Vial, Sample Container, 30-mm outside diameter by 57-mm height, wide-mouth threaded top. Use amber glass for
odor/flavor evaluations; use colored glass for odor/flavor evaluations to mask any color difference among samples; use clear glass
for visual examination. Alternatively, use 2 oz sample cups also for odor/flavor evaluations only.Containers should provide a
uniform sample surface area, and adequate headspace, and be lidded to retain volatiles.
6.3 Hard Plastic Threaded Caps with Liners, liners should be food-grade, heat-resistant, and water-tolerant.
6.4 Circulating Waterbath, Water Bath, with automatic timer, thermostat, and rack.
6.5 Waterbath Water Bath Thermometer, with range from 20 to 100°C in 1°C divisions, calibrated for 76-mm immersion, 305
mm long.100 °C in 1 °C divisions.
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
7.1 Assessors and sample servers should avoid introducing extraneous odors during testing by use of products, such as scented
hand soap, hand creams, perfume, etc., or odorous writing instruments or inks. Assessors should avoid exhaling into sample vials.
7. Pre-Testing for Palate Cleansing
7.1 The sensory professional should conduct pre-testing to determine the length of time required between samples to overcome
sensory adaptation (fatigue). This pre-testing should include any substances used to “zero” the assessor’s nasal and oral cavities
(for example, clear the nose and mouth of residual aromas and flavors), and a definition of clearing procedures – amount of clearing
agent(s), length of use, number of times to clear, and so forth. (See Guide E1871.)
7.1.1 For example, in odor evaluations, smelling an unscented substance and/or smelling a unused, empty sample container may
be used to zero the nasal passages.
7.1.2 In flavor evaluations, an example clearing procedure could read “Rinse the mouth well with 50 ml warm water (50 6 1 )
for 60 seconds between samples to clear mouth of residual flavors. Wait 2 minutes before tasting the next sample to prevent taste
fatigue.” Additional substances used to clear the mouth of residual flavors of oils could include unsalted soda crackers, or a 50:50
blend of warm water and sodium-free carbonated water (50 6 1 ).
8. Procedures for Recruitment and Screening Assessors
3 4
8.1 For basic information on conducting sensory tests, see MNL26 and STP 758.
8.2 For normal sensory acuity for basic tastes, see STP 758.
8.3 General Odor or Flavor Recognition Relating to Oils—Present prospective assessors with a series of samples and a list of
applicable oil descriptors specific for the type of oil to be tested (see Appendix X1). Appendix X2 contains definitions, reference
standards, and examples of each descriptor. Test prospective assessors for general discrimination and the ability to describe samples
and demonstrate familiarity with terms.
8.4 For general interest and availability, see STP 758.
8. Procedures for Selecting and Training Oil Assessors
9.1 See STP 758 for information on panel training.
9.2 Determine training based upon test objective. Tests may include intensity ranking, attribute recognition, or difference tests,
or a combination thereof (see MNL26 ).
8.1 Terminology/Characteristics (See 3.1): Present prospective assessors with a series of samples and a list of applicable oil
descriptors specific for the type of oil to be tested (see Appendix X1 and Appendix X2). Test prospective assessors for general
discrimination and the ability to describe samples and demonstrate familiarity with terms. (See STP 758.)
8.1.1 ExamplesAppendix X1 presents examples of odor,odors, flavors, and tastes predominately characteristic of various oil
types are presented in types. Appendix X2. Attributes are identified as typical of an unprocessed or partially processed oil (U),
freshly processed oil (F), deteriorated oil (D), or origin unknown (X). The appendix is a general guideline based on the attributes
typically identified for each oil type; however, other attributes may be noted.
8.1.2 Appendix X2 contains definitions and examples of each descriptor.
8.2 Determine assessor training based upon the chosen test method, which may include intensity ranking, attribute recognition,
or difference tests, or a combination thereof (see ASTM Manual 26). Training should familiarize assessors with the relevant
products, tasks, procedures, scales, attributes, references, and so forth. (See STP 758.)
E1627 − 19
8.3 Assessors and sample servers should avoid introducing extraneous odors during testing by use of products, such as scented
hand soap, hand creams, perfume, etc., or odorous writing instruments or inks.
8.4 Assessors should avoid exhaling into sample vials.
8.5 Prepare training samples characteristic of various odors or flavors and various intensity levels. Use Appendix X1 and
Appendix X2 as guides.
8.6 Evaluate a series of concentrations starting with easily distinguished samples and proceed to more difficult discriminations.
8.7 Evaluate assessors’ consistency on repeated tests as recommended in STP 758.
9. Procedures for Oil Sample Handling, Preparation, and Presentation
9.1 For information on preparation methods for liquid oils, serving containers, sample size, heating methods, methods for liquid
samples, sample temperature, hold time, and presentation methods, see Practice E1346.
9.2 Oils should not be held at serving temperature for more than 60 min to prevent deterioration from oxidation.If samples are
not liquid at room temperature, pre-test for the times and temperatures needed to melt the sample, and at which to hold the sample
without sensory changes.
9.3 If samples are presented in pairs or other multiples, it is recommended that a method be used to maintain uniform sample
temperature of the oils during testing. Aluminum blocks,(See Practice E1346with recesses to hold vials, heated at a temperature
of 5°C higher than the serving temperature of the oil will keep the sample at the proper serving temperature for 10 min. Molded
styrene (styrofoam) blocks, with recesses to hold vials, will help minimize temperature loss. Vials should fit into the recesses or
cavities in the blocks deep enough so the oil line in the vial does not extend above the top of the recess. The diameter of the
aluminum block recess should not be more than 1 cm wider than the diameter of the vial to allow adequate heat transfer.)
9.4 Evaluations should be conducted using best practices that minimize respondent bias and distraction. (See ASTM Manuals
26 and 60.)
10. Considerations for Appearance Evaluations
10.1 Examine the color, clarity, and thickness of the sample visually. These attributes can be evaluated against the expected
appearance of the oil, based on the knowledge and experience the assessor has of that oil. If the oil is an unusual color, is not clear,
or is not similar in thickness/consistency compared to the previous samples, these deviations from expected visual attributes should
be noted on the assessor’s ballot.
11. Instructions to Assessors Considerations for Odor Evaluations
11.1 Evaluate the oils for odor in the order presented from left to right.Follow prescribed palate-cleansing procedures before
and between samples, including wait time between samples.
11.2 Pick up the vial containing the oil; hold the vial as close to base as possible.
11.3 Swirl the covered vial; lift to nose; remove the cover; sniff the headspace above the oil (use short, “bunny” sniffs); replace
the cover quickly.
11.4 Sniff in the same manner—distance from nose, number of times, length of time—for time, and so forth—for each sample.
11.5 Smell back of hand before testing samples and between samples to help “zero” your nose and to prevent adaptation to oil
odors.
11.6 If testing oils with weak odors, smell an empty container to facilitate adaptation to extraneous odors and to allow for better
discrimination between oils.
12. Instructions to Assessors Considerations for Flavor Evaluations
12.1 Rinse mouth well with warm filtered water (50 6 1°C) before starting the flavor evaluation.Follow prescribed
palatecleansing procedures before and between samples, including wait time between samples.
12.2 Taste the samples in the order presented from left to right.Take enough sample into the mouth to enable thorough
evaluations. Be consistent with amount taken for each sample.
12.3 Put the entire 10-mL sample of warm oil into the mouth; swish Swish through the mouth thoroughly; cup mouth and draw
air in through mouth and exhale through nose to enhance perception of aromatics.
12.4 Expectorate the sample; do not swallow the oil.
12.5 Rinse the mouth well with warm water (50 6 1°C) between samples for a predetermined amount of time to clear mouth
of residual flavors.
12.6 Wait a predetermined amount of time before tasting subsequent samples to prevent taste fatigue; be consistent.
E1627 − 19
12.7 Additional methods to clear the mouth include unsalted soda crackers, 50:50 blend of warm water and sodium-free
carbonated water (50 6 1°C).
12.8 If residual flavors persist, repeat the procedure of rinsing and resting.
13. Procedures for Data Collection
13.1 Discrimination tests, for example, Triangle, Duo-trio, A not A, etc., are used to determine if a difference exists between
two samples. Uses include qualifying alternate ingredient suppliers; confirming quality control in the plant, determining end of
shelf-life; and reformulation of existing brands (see Chapter 2 of MNL26 ).
13.2 Descriptive or scalar scoring tests are used to rate the overall intensity of a sample and to describe characteristic odors and
flavors of samples. Use to find sensory differences between competitive products, aged products, new formulas, etc., and to
interpret results of consumer tests and understand the effects of technical variables on product attributes (see MNL 13 ).
13.3 Quality tests are used to rate the overall quality of a fat or oil with moderate to strong characteristic flavors such as olive
or peanut oil (see MNL26 ).
14. Data Handling
14.1 Statistical analysis of the data will depend on the type of test and test design. MNL26 contains statistical analysis
appropriate for various sensory tests. Data handling methods for descriptive tests are presented in MNL 13.
15. Data Interpretation
15.1 Action criteria will depend on the policy of the laboratory or company and will be product specific. Policies will determine
the intensity levels of specific flavors that are desired or will be permitted. The intensities allowed will vary based on the attribute
and its positive or negative contribution to the oil or fat. Customer complaints will validate decisions over time.
13. Keywords
13.1 descriptive testing; appearance; discriminative testing; aroma; flavor; odor; scaling;sample; sensory analysis;evaluation;
tastetaste; visual
APPENDIXES
(Nonmandatory Information)
X1. VOCABULARY AND OIL ATTRIBUTES CHARACTERISTIC OF UNPROCESSED OIL (U), FRESHLY
PROCESSED OIL (F), DETERIORATED OIL (D), OR ORIGIN UNIDENTIFIED (X)
A
TABLE X1.1 Oil Types and Attributes
Oil Type
Attributes
Cotton Fish/ Canola
B
Corn Coconut MCT Olive Palm Peanut Ricebran Saflower Soy Sunflower
Seed Marine Rapeseed
Bacony . . U . . . X . . . . . .
Beany . . . . . . . . D . . D/U .
Bitter . . . . . . X . . . . . .
Burnt U . X . . . . X . X . U X
Buttery F F F . F . F X F . F F F
Cardboard D . . . . . D D . . . D D
Corny F . . . . . . . . . . . .
Fishy . . . U/F/D . . . . D . . D .
Fruity . . . . . F . F . . . . .
Grassy X . . . . . . X D X X U/D U/D
Green . . . . . X . . D X . . .
Hay X . . . . . . X . X X U/D U/D
Hully . . . . . . . . . . . . X
Nutty F X X . X . X F . X . F .
Painty . . . . . . . . D . . D .
Pine . . . . . . . . . . . . U
Rancid D D D . . D D D D D D D D
Rubbery X . . . . . . . X . . X .
Soapy . . X . . . X . . . . . .
Sulfur . . . . . . . . U/D . . . .
Waxy X . X . U . . . . X X . X
Weedy X . . . . . . X X X X X X
Woody . . . . . . . X . X X . X
...