ASTM E1871-06
(Practice)Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
SIGNIFICANCE AND USE
This guide provides general guidelines and recommendations for presenting samples to assessors for sensory evaluation. Specific situations may require variations to these guidelines.
SCOPE
1.1 This guide describes suggested procedures for presenting samples to sensory assessors. The purpose of this guide is to provide general guidelines for conducting sensory evaluation on a variety of foods and beverages, excluding beverage alcohol.
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.
General Information
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Standards Content (Sample)
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Designation:E1871–06
Standard Guide for
Serving Protocol for Sensory Evaluation of Foods and
1
Beverages
This standard is issued under the fixed designation E1871; 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 5. Procedure
1.1 This guide describes suggested procedures for present- 5.1 General Guidelines:
ing samples to sensory assessors. The purpose of this guide is 5.1.1 Pretest—A practice session may be conducted with a
to provide general guidelines for conducting sensory evalua- few staff members or assessors to determine if the selected
tion on a variety of foods and beverages, excluding beverage proceduresareappropriateforaspecifictest.Servingsizesand
alcohol. containers,carriers,numberofsamples,timebetweensamples,
1.2 This standard does not purport to address all of the number of questions, palate cleansers, sample temperature,
safety concerns, if any, associated with its use. It is the lighting, etc., should be determined by pretesting and appro-
responsibility of the user of this standard to establish appro- priately modified for the actual test.
priate safety and health practices and determine the applica- 5.1.2 Product Variability—Variability exists in all products.
bility of regulatory limitations prior to use. Howproductvariabilityishandleddependsontheobjectiveof
the test, the size of the effect one is attempting to detect, and
2. Referenced Documents
the risks associated with decision making. Unless the test is
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2.1 ASTM Standards: designed to understand the extent of product variability, it
E1627 Practice for Sensory Evaluation of Edible Oils and
should be minimized so that each assessor has the same
Fats stimuli.
E1810 Practice for Evaluating Effects of Contaminants on
5.1.2.1 Samples must be consistent and uniform regarding
Odor and Taste of Exposed Fish production lot, age, package size, and storage conditions, etc.
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2.2 IEC Standard:
All test conditions and serving procedures are determined by
IEC 705 Guideline for Power Output Measurement of the test objective, test method, and test design. A descriptive
Consumer Microwave Ovens
test might have different requirements than an acceptance or
preference test. It is important that all sample preparation and
3. Summary of Practice
serving procedures be pretested.
3.1 Consistency must be maintained in all aspects of prepa-
5.1.2.2 Consider product variability when preparing
ration and serving of samples to ensure reproducible data.
samples for a test. Based on the objective of the test, contents
Guidelines for consistency may change with the test objective.
of all containers may be blended for a given product prior to
portioning individual samples or samples may be portioned
4. Significance and Use
from individual containers. For example, if six bottles of a
4.1 This guide provides general guidelines and recommen-
given brand of salad dressing are required for a test, it may be
dations for presenting samples to assessors for sensory evalu-
decided to blend the contents of the six bottles. While this
ation. Specific situations may require variations to these
option appears to provide the most uniform sampling, it masks
guidelines.
anyvariationamongthesixbottles.Thiscanimpacttheresults
if a positive or negative effect goes undetected.
5.1.2.3 Another consideration is the pouring sequence for
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This guide is under the jurisdiction of ASTM Committee E18 on Sensory
products that layer, for example, blended beverages and salad
Evaluation and is the direct responsibility of Subcommittee E18.06 on Food and
Beverage Evaluation.
dressings.Eachsampleshouldbetakenfromthesamelocation
Current edition approved Aug. 1, 2006. Published August 2006. Originally
within the container for all variables for a single assessor.
approved in 1997. Last previous edition approved in 2004 as E1871–97 (2004).
Another consideration of product variability is the difference
DOI: 10.1520/E1871-06.
2
between exposed surfaces and interior surfaces. Some prod-
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
ucts, for example, peanut butter, mayonnaise, butter, jam, and
Standards volume information, refer to the standard’s Document Summary page on
frozendesserts,mayrequireremovalofexposedsurfacesprior
the ASTM website.
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to evaluation. It may be important, however, to evaluate both
Available from International Microwave Power Institute, 13542 Union Village
Circle, Clifton, VA 22024. Phone: (703) 830-5588. exposed and interior surfaces.
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