ASTM E1075-85(2004)
(Test Method)Standard Test Methods for Odor of Ethylene Glycol, Diethylene Glycol, Triethylene Glycol, Propylene Glycol, and Dipropylene Glycol and Taste of Propylene Glycol
Standard Test Methods for Odor of Ethylene Glycol, Diethylene Glycol, Triethylene Glycol, Propylene Glycol, and Dipropylene Glycol and Taste of Propylene Glycol
SIGNIFICANCE AND USE
These test methods can be used to characterize the odors of ethylene, diethylene, triethylene, propylene, and dipropylene glycol and estimating the intensity of the odor. The products are compared to previously established standards. The acceptability of the product for a specific end use can be determined with this information.
A procedure which can be used to characterize the taste of propylene glycol and establish the intensity of this taste relative to a previously established standard is delineated. The acceptability of the product for a specific end use can be determined with this information.
These tests may be used to qualify the suitability of these products for use in a customer-producer relationship.
SCOPE
1.1 These test methods cover procedures for observing odors of glycols and estimating their odor acceptability. These test methods apply to ethylene, diethylene, triethylene, propylene, and dipropylene glycols. A method for observing the taste and estimating the intensity of the taste of propylene glycol is also included.
1.2 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.
WITHDRAWN RATIONALE
These test methods cover procedures for observing odors of glycols and estimating their odor acceptability. These test methods apply to ethylene, diethylene, triethylene, propylene, and dipropylene glycols. A method for observing the taste and estimating the intensity of the taste of propylene glycol is also included.
Formerly under the jurisdiction of Committee E18 on Sensory Evaluation, these test methods were withdrawn without replacement in August 2011 due to their limited use by the industry.
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Standards Content (Sample)
NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
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Designation:E1075–85(Reapproved2004)
Standard Test Methods for
Odor of Ethylene Glycol, Diethylene Glycol, Triethylene
Glycol, Propylene Glycol, and Dipropylene Glycol and Taste
of Propylene Glycol
This standard is issued under the fixed designation E1075; 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 3.2 The panel may be selected and trained in accordance
with the methods outlined inASTM STP 758. Since discrimi-
1.1 These test methods cover procedures for observing
nation tests are involved, panel members must have a complete
odors of glycols and estimating their odor acceptability. These
understanding of the nature of the judgments required, the test
test methods apply to ethylene, diethylene, triethylene, propyl-
procedures, and test controls required. During the training
ene, and dipropylene glycols.Amethod for observing the taste
period panelists should examine both acceptable and unaccept-
and estimating the intensity of the taste of propylene glycol is
able products to become familiar with the range of acceptabil-
also included.
ity.
1.2 This standard does not purport to address all of the
safety concerns, if any, associated with its use. It is the
4. Reference Samples
responsibility of the user of this standard to establish appro-
4.1 Reference samples of the products to be tested, having
priate safety and health practices and determine the applica-
odor and taste (propylene glycol only) characteristics satisfac-
bility of regulatory limitations prior to use.
tory to the customer and producer, are required.
2. Significance and Use 4.2 The standards must be examined periodically to assure
their continued quality and acceptability, and replaced when
2.1 These test methods can be used to characterize the odors
necessary.
ofethylene,diethylene,triethylene,propylene,anddipropylene
glycol and estimating the intensity of the odor. The products
5. Test Unit
are compared to previously established standards. The accept-
5.1 The tests described may be performed in a single panel
ability of the product for a specific end use can be determined
session on a single sample.
with this information.
2.2 A procedure which can be used to characterize the taste
6. Procedure A—Odor Character by Filter Paper
of propylene glycol and establish the intensity of this taste
6.1 Apparatus:
relative to a previously established standard is delineated. The
6.1.1 Rapid Qualitative Filter Paper, 2.5 by 7.5-cm strips,
acceptability of the product for a specific end use can be
odor free.
determined with this information.
2.3 These tests may be used to qualify the suitability of
NOTE 1—Perfumer’s blotters may replace filter paper, if desired. The
primary consideration is that the paper be odor-free.
these products for use in a customer-producer relationship.
6.1.2 Glass Containers, odor-free, with fitted closures.
3. Panel
6.2 Sample Preparation—Each panelist pours a few millili-
3.1 A panel of at least five trained judges led by a qualified
tres of the sample on a piece of clean odor-free filter paper.
supervisor or coordinator is recommended for these evalua-
6.3 Sample Evaluation:
tions.
6.3.1 For characterization, panelists should observe the odor
of the filter paper immediately.
6.3.2 Panel members should record individual results as
These test methods are under the jurisdiction of ASTM Committee E18 on
outlined in 12.1.
Sensory Evaluation of Materials and Products and are the direct responsibility of
Subcommittee E18.06 on Food and Beverage Evaluation.
Current edition approved Oct. 1, 2004. Published October 2004. Originally
approved in 1985. Last previous edition approved in 1997 as E1075 – 85 (1997). Selection and Training of Sensory Evaluation Panels, ASTM STP 758, ASTM
DOI: 10.1520/E1075-85R04. International, 1981.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
E1075–85 (2004)
7. Procedure B—Odor Character Intensity, Undiluted 10.2 Sample Evaluation—Using a small paper cup, rinse
mouth with odor and taste-free water. Remove closure from
7.1 Apparatus:
standard and transfer from 10 to 15 mL to the cup. Transfer
7.1.1 Glass Containers, odor-free 250 mL with fitted clo-
approximately 5 mL of test solution to mouth and hold a few
sures.
seconds,thenexpectorateintothesink.Rinsemouthagainwith
7.2 Sample Preparation—Pour 50 mL of the sample into a
odor and taste-free water. Then evaluate sample in the same
clean, odor-free 250-mL flask and cover with an appropriate
manner, rinsing mouth between samples. Before proceeding to
closure (glass, aluminum, or stainless steel). Prepare the
the next sample, replace closures on flasks, report the taste
reference standard in the same manner.
intensity of the sample compared to the standard, and list taste
8.3 Sample Evaluation—Remove closure from the standard
character, as outlined in 12.3.1 and 12.3.2.
and without agitating, take three short sniffs to evaluate.
Repeat, if necessary. Swirl the standard three times (gently in
11. Interpretation of Results
order not to incorporate air) and smell once more to detect any
11.1 Evaluating the test panel’s response, resolving dis-
a
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