ASTM E1346-90(2006)
(Practice)Standard Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation
Standard Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation
SIGNIFICANCE AND USE
This practice is designed for use by the oil processor or research laboratory for evaluation by a trained sensory panel, or for use by quality control (QC) and quality assurance (QA) personnel for sampling from a tank truck, car, or any other bulk transportation container, or by both.
The consistent use of this practice will provide representative samples for all sensory, chemical and physical analyses and will protect the oil from oxidation.
The objective of this practice is to ensure that the sample is representative of the sample source from the time of sampling until the time of evaluation and to protect oil quality during that time.
This practice addresses neither evaluation and scaling techniques, nor the sampling, handling, and preparing of solid fats.
SCOPE
1.1 This practice covers the recommended procedures for bulk sampling, handling, and preparing edible vegetable oil (liquid at room temperature) prior to sensory evaluation.
1.2 This practice is consistent with the background information presented in ASTM STP 433, ASTM STP 434, and ASTM STP 758. These should be consulted for supplemental guidance.
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.
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Designation:E1346–90(Reapproved 2006)
Standard Practice for
Bulk Sampling, Handling, and Preparing Edible Vegetable
Oils for Sensory Evaluation
This standard is issued under the fixed designation E1346; 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 personnelforsamplingfromatanktruck,car,oranyotherbulk
transportation container, or by both.
1.1 This practice covers the recommended procedures for
4.2 The consistent use of this practice will provide repre-
bulk sampling, handling, and preparing edible vegetable oil
sentative samples for all sensory, chemical and physical
(liquid at room temperature) prior to sensory evaluation.
analyses and will protect the oil from oxidation.
1.2 This practice is consistent with the background infor-
4.3 Theobjectiveofthispracticeistoensurethatthesample
mation presented in ASTM STP 433, ASTM STP 434, and
is representative of the sample source from the time of
ASTM STP 758. These should be consulted for supplemental
sampling until the time of evaluation and to protect oil quality
guidance.
during that time.
1.3 This standard does not purport to address all of the
4.4 This practice addresses neither evaluation and scaling
safety concerns, if any, associated with its use. It is the
techniques, nor the sampling, handling, and preparing of solid
responsibility of the user of this standard to establish appro-
fats.
priate safety and health practices and determine the applica-
bility of regulatory limitations prior to use.
5. Apparatus
3 4,5
2. Referenced Documents 5.1 Liquid Zone Sampler, or core sampler, or trier.
5.2 Wide-Mouth Jars, made of polyethylene terephthalate,
2.1 ASTM Publications:
0.5 to 1.0 L.
ASTM STP 433 Basic Principles of Sensory Evaluation
5.3 AmberGlassBottles,250mLto1L,withnarrow-mouth
ASTM STP 434 Manual on Sensory Testing Methods
tops that will withstand freezer temperatures.
ASTM STP 758 Guidelines for the Selection and Training
5.4 Plastic Caps with Liners, or tape (PTFE pipe thread
of Sensory Panel Members
tape), to cover top of bottle opening before capping with new
2.2 AOCS Standard:
non-metallic screw type caps. Tape should be 2.5 cm in width
Method C1-47 Sampling
or wider to completely cover bottle openings.
3. Summary of Practice 5.5 Glass Funnels.
5.6 Glove Box with inert gas nitrogen atmosphere, includ-
3.1 This practice consists of the following basic steps:
ing an oxygen scavenging device.
removing oil from bulk source, transporting and starting oil
5.7 GlassVial,50mL.Useamberglassforflavorevaluation
prior to evaluation, preparing oils for evaluation, presenting
and clear glass for visual examination of oil.
samples to panel, and cleaning glassware.
5.8 Standard Disposable Glass Pipets, 10 mL, one per each
4. Significance and Use
sample.
5.9 Circulating Waterbath, with automatic timer, thermostat
4.1 This practice is designed for use by the oil processor or
and rack.
research laboratory for evaluation by a trained sensory panel,
5.10 Waterbath Thermometer, with range from 20 to 100°C
or for use by quality control (QC) and quality assurance (QA)
in 1°C divisions, calibrated for 76 mm immersion, 305 mm
long.
This practice is under the jurisdiction of ASTM Committee E18 on Sensory
6. Precautions
Evaluation and is the direct responsibility of Subcommittee E18.06 on Food and
6.1 Oil submitted for chemical and physical testing and for
Beverage Evaluation.
Current edition approved April 1, 2006. Published May 2006. Originally sensory evaluation should be from the same bulk sampling.
approved in 1990. Last previous edition approved in 2000 as E1346–90 (2000).
Tank trucks, cars, or any other bulk transportation containers
DOI: 10.1520/E1346-90R06.
Available fromASTM International Headquarters, 100 Barr Harbor Drive, PO
Box C700, West Conshohocken, PA 19428-2959.
3 4
Available from American Oil Chemists’ Society, P.O. Box 3989, Champaign, Available from Zone Devices, Inc., San Rafael, CA.
IL 61826. Available from Refinery Supply Co., Tulsa, OK.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
E1346–90 (2006)
maybefilledwithasmanyassevenlayersandeachlevelofoil type cap, (2) withdraw a gas sample with a syringe through the
may be slightly different in quality. Oil samples should be septum, and (3) inject sample into gas chromatograph with
handledinthesamemannerandtimeframetoensurehighdata thermal-conductivity detector using a two column system.
correlation. Column conditions are: ethylvinyl benzene-divinylbenzene
6.2 Do not expose oil to any environmental condition (for polymer80to100mesh(3ftby ⁄8in.)andmolecularsieve5A
example, light, heat, oxygen, moisture) or any equipment 80 to 100 mesh (9 ft by ⁄16 in.) with 25°C oven temperature
(metals) that will cause oxidation of the oil and alter sensory and 20 mL/min helium flow rate.
characteristics of the oil. 7.4 Store all oils at 5 or−20°C, except for the sample for
6.3 Use only new, clean, dry, and odor-free polyethylene initial evaluation, which may be held at ambient temperature
terephthalatewide-mouthjarstocollectoilsamples;disposeof (25°C) in the dark for 1 h after sampling from bulk storage
jars rather than cleaning them. before analyses.
6.4 Flushbottleswithnitrogeninagloveboxpriortofilling 7.5 Samples should be held a maximum of 2 days at 5 6
the bottle. 2°C in the dark before evaluation. If evaluation is not possible
6.5 Obtain a representative oil sample for all evaluations within this time frame, filled containers should be held at
(sensory, chemical, instrumental); unblended multiple samples −20°C. Always store samples in the dark.
may produce different results. 7.6 Do not open bottles until ready for sample evaluation.
6.6 Do not allow glass containers in processing or produc- During this holding period, bottles should remain sealed with
tion areas where oil sampling is done. Use new plastic nitrogen in the headspace.
containers such as polyethylene terephthalate bottles for initial 7.7 Winterized Oil:
sampling.Flushemptybottlewithnitrogenasdescribedin6.4. 7.7.1 Frozen sample is removed from cold storage and held
6.7 Transfer oil from plastic bottle to recommended glass at refrigerated (5 6 2°C) temperature until completely homo-
bottles within one hour of collection and flush headspace with geneous, that is, clear, with no visible solids. The time
nitrogentominimizepotentialtransferofodorsorflavorsfrom requirements for thawing the oil will vary depending upon
the plastic container to the oil (conduct procedure in glove box container size.
under nitrogen atmosphere). 7.7.2 Sample must be mixed just prior to evaluation by
6.8 UsePFTE-linedcapsorPFTEtapeundercapstoprotect inverting bottle several times to ensure homogeneity and to
oil from off-odors or flavors imparted from metallic or unlined minimizepotentialdensitydifferenceswithinthecontainer;for
plastic caps. example, a 500 mL bottle with between 0.5 and 1 cm
6.9 Store oil in amber glass bottles to protect the oil from headspace is inverted 10 times.
light oxidation. 7.8 Non-Winterized Oil:
6.10 Choose size of storage bottle based on purpose of 7.8.1 The frozen sample is removed from cold storage and
evaluation, amount of oil required for each testing session or held at refrigerated (5 6 2°C) temperature until it stabilizes at
for number of panelists, and amount of oil needed for instru- that temperature (5°C). Next, move container to ambient
mental or chemical tests. For example, a 1 Lsample of oil that temperature (25 6 5°C) until completely homogeneous; clear,
requires evaluation quarterly should be stored in four 250-mL no visible solids.
bottles. 7.8.2 Sample must be mixed
...
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.
´1
Designation:E 1346–90(Reapproved 1996) Designation: E1346 – 90 (Reapproved 2006)
Standard Practice for
Bulk Sampling, Handling, and Preparing Edible Vegetable
Oils for Sensory Evaluation
This standard is issued under the fixed designation E1346; 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. ´ NOTE—Footnotes 5 and 8 were corrected
editorially in November 1996.
1. Scope
1.1 This practice covers the recommended procedures for bulk sampling, handling, and preparing edible vegetable oil (liquid
at room temperature) prior to sensory evaluation.
1.2 This practice is consistent with the background information presented in ASTM STP 433,433, ASTM STP 434,434, and
ASTM STP 758.758. These should be consulted for supplemental guidance.
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
2.1 ASTM Publications:
ASTM STP 433 Basic Principles of Sensory Evaluation
ASTM STP 434 Manual on Sensory Testing Methods
ASTM STP 758 Guidelines for the Selection and Training of Sensory Panel Members
2.2 AOCS Standard:
Method C1-47 Sampling
3. Summary of Practice
3.1 This practice consists of the following basic steps: removing oil from bulk source, transporting and starting oil prior to
evaluation, preparing oils for evaluation, presenting samples to panel, and cleaning glassware.
4. Significance and Use
4.1 This practice is designed for use by the oil processor or research laboratory for evaluation by a trained sensory panel, or
for use by quality control (QC) and quality assurance (QA) personnel for sampling from a tank truck, car, or any other bulk
transportation container, or by both.
4.2 The consistent use of this practice will provide representative samples for all sensory, chemical and physical analyses and
will protect the oil from oxidation.
4.3 The objective of this practice is to ensure that the sample is representative of the sample source from the time of sampling
until the time of evaluation and to protect oil quality during that time.
4.4 This practice addresses neither evaluation and scaling techniques, nor the sampling, handling, and preparing of solid fats.
This practice is under the jurisdiction ofASTM Committee E-18E18 on Sensory Evaluation of Materials and Products, and is the direct responsibility of Subcommittee
E18.06 on Food, Beverage, and Tobacco Evaluation.
Current edition approved March 30, 1990. Published May 1990.on Food and Beverage Evaluation.
Current edition approved April 1, 2006. Published May 2006. Originally approved in 1990. Last previous edition approved in 2000 as E1346–90 (2000). DOI:
10.1520/E1346-90R06.
Basic Principles of Sensory Evaluation, ASTM STP 433 , ASTM, 1968.
Available from ASTM International Headquarters, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959.
Manual on Sensory Testing Methods, ASTM STP 434, ASTM, 1968.
Available from American Oil Chemists’ Society, P.O. Box 3989, Champaign, IL 61826.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
E1346 – 90 (2006)
5. Apparatus
3 4,5
5.1 Liquid Zone Sampler, or core sampler, or trier.
5.2 Wide-Mouth Jars, made of polyethylene terephthalate, 0.5 to 1.0 L.
5.3 Amber Glass Bottles, 250 mL to 1 L, with narrow-mouth tops that will withstand freezer temperatures.
5.4 Plastic Caps with Liners, or tape (PTFE pipe thread tape), to cover top of bottle opening before capping with new
non-metallic screw type caps. Tape should be 2.5 cm in width or wider to completely cover bottle openings.
5.5 Glass Funnels.
5.6 Glove Box with inert gas nitrogen atmosphere, including an oxygen scavenging device.
5.7 Glass Vial, 50 mL. Use amber glass for flavor evaluation and clear glass for visual examination of oil.
5.8 Standard Disposable Glass Pipets, 10 mL, one per each sample.
5.9 Circulating Waterbath, with automatic timer, thermostat and rack.
5.10 Waterbath Thermometer, with range from 20 to 100°C in 1°C divisions, calibrated for 76 mm immersion, 305 mm long.
6. Precautions
6.1 Oil submitted for chemical and physical testing and for sensory evaluation should be from the same bulk sampling. Tank
trucks, cars, or any other bulk transportation containers may be filled with as many as seven layers and each level of oil may be
slightly different in quality. Oil samples should be handled in the same manner and time frame to ensure high data correlation.
6.2 Do not expose oil to any environmental condition (for example, light, heat, oxygen, moisture) or any equipment (metals)
that will cause oxidation of the oil and alter sensory characteristics of the oil.
6.3 Use only new, clean, dry, and odor-free polyethylene terephthalate wide-mouth jars to collect oil samples; dispose of jars
rather than cleaning them.
6.4 Flush bottles with nitrogen in a glove box prior to filling the bottle.
6.5 Obtain a representative oil sample for all evaluations (sensory, chemical, instrumental); unblended multiple samples may
produce different results.
6.6 Donotallowglasscontainersinprocessingorproductionareaswhereoilsamplingisdone.Usenewplasticcontainerssuch
as polyethylene terephthalate bottles for initial sampling. Flush empty bottle with nitrogen as described in 6.4.
6.7 Transfer oil from plastic bottle to recommended glass bottles within one hour of collection and flush headspace with
nitrogen to minimize potential transfer of odors or flavors from the plastic container to the oil (conduct procedure in glove box
under nitrogen atmosphere).
6.8 Use PFTE-lined caps or PFTE tape under caps to protect oil from off-odors or flavors imparted from metallic or unlined
plastic caps.
6.9 Store oil in amber glass bottles to protect the oil from light oxidation.
6.10 Choosesizeofstoragebottlebasedonpurposeofevaluation,amountofoilrequiredforeachtestingsessionorfornumber
of panelists, and amount of oil needed for instrumental or chemical tests. For example,a1Lsample of oil that requires evaluation
quarterly should be stored in four 250-mL bottles.
6.11 Discard any unused oil.
7. Procedures for Handling Samples Obtained from Bulk Storage
7.1 Refer to the AOCS Official Method C1-47 on oil sampling for specifications for detailed information on equipment and
procedures.
7.2 Flush bottle with nitrogen and fill bottle with oil, allowing a small amount of headspace. Flush headspace with nitrogen to
remove oxygen, and cap bottle (conduct procedure in glove box under nitrogen atmosphere).
7.3 Headspace Considerations:
7.3.1 Keep an inert gas such as nitrogen in contact with the oil at all times to avoid exposure of the oil to oxygen.
7.3.2 Leave 0.5 to 1 cm of headspace between the oil and the cap liner.
7.3.3 Fill headspace with inert gas (nitrogen) to remove all oxygen which deteriorates the oil. Flush only the headspace with
nitrogen since bubbling nitrogen through oil for short periods of time has little benefit.
7.3.4 Analyze headspace for oxygen to ensure that bottles are being flushed correctly as follows: (1) Flush headspace of bottle
with nitrogen, seal with silicon rubber septum in screw type cap, (2) withdraw a gas sample with a syringe through the septum,
and (3) inject sample into gas chromatograph with thermal-conductivity detector using a two column system. Column conditions
are: ethylvinyl benzene-divinylbenzene polymer 80 to 100 mesh (3 ft by ⁄8 in.) and molecular sieve 5A80 to 100 mesh (9 ft by
⁄16 in.) with 25°C oven temperature and 20 mL/min helium flow rate.
Guidelines for the Selection and Training of Sensory Panel Members, ASTM STP 758, ASTM.
Available from Zone Devices, Inc., San Rafael, CA.
Available from American Oil Chemists’ Society, P.O. Box 3989, Champaign, IL 61826.
Available from Refinery Supply Co., Tulsa, OK.
...
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