ASTM E2892-15

Standard Test Method for Odor and Flavor Transfer from Materials in Contact with Municipal Drinking Water

SIGNIFICANCE AND USE
5.1 Many materials that come into contact with drinking water have the potential of impacting the aesthetic quality of the water. Some of these diverse materials include: storage reservoirs, concrete or metal piping, or both, sealants, synthetic reservoir covers and liners, mending adhesives, gaskets, paints, and plastics. Though NSF Standard 61 provides testing for health effects, it does not address taste and odor implications. A Utility Quick Test, Ref (1),4 has been proposed, but has not been adopted as an official test standard. Taste and odor problems have been reported as a result of organic compounds leaching from approved materials into water. Materials only need to be tested if they come into direct contact with drinking water.
SCOPE
1.1 This test method describes procedures for measuring odor and flavor properties of new products which may come into direct contact with municipal drinking water. For this method, “drinking water” will be considered water from the source (for example, river, lake, reservoir) through the municipal distribution system (that is, not including in-home or in-business taps). The focus of this test method is the evaluation of the materials in terms of their potential to transfer odors, flavors, or both to water.  
1.2 This test method provides sample preparation procedures, methods of sensory evaluation, and a process for interpretation of results.  
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. All materials that come into contact with drinking water are required to be approved through testing by accredited laboratories using NSF/ANSI Standard 61. 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

• Status: Historical
• Publication Date: 31-Dec-2014
• ICS: 13.060.20 - Drinking water
• ICS: 67.250 - Materials and articles in contact with foodstuffs
• Technical Committee: E18 - Sensory Evaluation
• Drafting Committee: E18.06 - Food and Beverage Evaluation

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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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: E2892 − 15
Standard Test Method for
Odor and Flavor Transfer from Materials in Contact with
1
Municipal Drinking Water
This standard is issued under the fixed designation E2892; 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 2.2 Other Standards:
NSF/ANSI Standard 61 Drinking Water System Compo-
1.1 This test method describes procedures for measuring
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nents – Health Effects
odor and flavor properties of new products which may come
into direct contact with municipal drinking water. For this
3. Terminology
method, “drinking water” will be considered water from the
3.1 Definitions—See Terminology E253.
source (for example, river, lake, reservoir) through the munici-
pal distribution system (that is, not including in-home or
4. Summary of Test Method
in-business taps). The focus of this test method is the evalua-
4.1 The inherent odor and flavor level of the material is
tionofthematerialsintermsoftheirpotentialtotransferodors,
estimated from the intensities developed upon exposure to
flavors, or both to water.
water. This method defines the procedure for preparation and
1.2 This test method provides sample preparation
evaluation of the material using four steps: (1) Preparation of
procedures, methods of sensory evaluation, and a process for
componentsample;(2)Leachingofsampleinextractionwater;
interpretation of results.
(3) Sensory analysis; and (4) Data analysis and interpretation.
1.3 This standard does not purport to address all of the
5. Significance and Use
safety concerns, if any, associated with its use. All materials
5.1 Many materials that come into contact with drinking
that come into contact with drinking water are required to be
water have the potential of impacting the aesthetic quality of
approved through testing by accredited laboratories using
the water. Some of these diverse materials include: storage
NSF/ANSI Standard 61. It is the responsibility of the user of
reservoirs,concreteormetalpiping,orboth,sealants,synthetic
this standard to establish appropriate safety and health prac-
reservoircoversandliners,mendingadhesives,gaskets,paints,
tices and determine the applicability of regulatory limitations
and plastics. Though NSF Standard 61 provides testing for
prior to use.
health effects, it does not address taste and odor implications.
4
A Utility Quick Test, Ref (1), has been proposed, but has not
2. Referenced Documents
been adopted as an official test standard. Taste and odor
2
2.1 ASTM Standards:
problems have been reported as a result of organic compounds
E253 Terminology Relating to Sensory Evaluation of Mate-
leaching from approved materials into water. Materials only
rials and Products
need to be tested if they come into direct contact with drinking
E544 Practices for Referencing Suprathreshold Odor Inten-
water.
sity
E1885 Test Method for Sensory Analysis—Triangle Test 6. Testing Facilities and Personnel
E1870 Test Method for Odor and Taste Transfer from
6.1 All personnel involved in any aspect of the testing
Polymeric Packaging Film
shouldtakeprecautionstorefrainfromusingpersonalproducts
(for example, perfume, cologne, scented soaps, food products)
which may introduce extraneous odors.
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This test method is under the jurisdiction ofASTM Committee E18 on Sensory
6.2 Guidelines for optimal sensory testing location criteria
Evaluation and is the direct responsibility of Subcommittee E18.06 on Food and
are detailed in Ref (2). At a minimum, all testing should be
Beverage Evaluation.
Current edition approved Jan. 1, 2015. Published January 2015. DOI: 10.1520/
E2892-15.
2 3
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Arbor, MI 48113-0140, http://www.nsf.org.
4
Standards volume information, refer to the standard’s Document Summary page on The boldface numbers in parentheses refer to a list of references at the end of
the ASTM website. this standard.
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E2892 − 15
conducted in a location that is odor-free, quiet, temperature the areas that will be in contact with drinking water should be
controlled, and not used for chemical testing. exposed to the test water.
6.3 This test method is intended for use by trained panels
9.3 For large components, such as tanks and reservoirs,
under leadership of a sensory professional. For dis
...