ASTM E1075-85(1997)

Standard Test Methods for Odor of Ethylene Glycol, Diethylene Glycol, Triethylene Glycol, Propylene Glycol, and Dipropylene Glycol and Taste of Propylene Glycol

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 may involve hazardous materials, operations, and equipment. This standard does not purport to address all of the safety problems associated with its use. It is the responsibility of whoever uses this standard to consult and establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

General Information

• Status: Historical
• Publication Date: 09-Sep-1997
• ICS: 71.080.60 - Alcohols. Ethers
• Technical Committee: E18 - Sensory Evaluation
• Drafting Committee: E18.06 - Food and Beverage Evaluation

Relations

• Replaced By: ASTM E1075-85(2004) - Standard Test Methods for Odor of Ethylene Glycol, Diethylene Glycol, Triethylene Glycol, Propylene Glycol, and Dipropylene Glycol and Taste of Propylene Glycol
• Effective Date: 01-Oct-2004

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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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: E 1075 – 85 (Reapproved 1997)
Standard Test Methods for
Odor of Ethylene Glycol, Diethylene Glycol, Triethylene
Glycol, Propylene Glycol, and Dipropylene Glycol and Taste
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of Propylene Glycol
This standard is issued under the fixed designation E 1075; 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 (e) indicates an editorial change since the last revision or reapproval.
1. Scope 4. Panel
1.1 These test methods cover procedures for observing 4.1 A panel of at least five trained judges led by a qualified
odors of glycols and estimating their odor acceptability. These supervisor or coordinator is recommended for these evalua-
test methods apply to ethylene, diethylene, triethylene, propy- tions.
lene, and dipropylene glycols. A method for observing the taste 4.2 The panel may be selected and trained in accordance
and estimating the intensity of the taste of propylene glycol is with the methods outlined in ASTM STP 758. Since discrimi-
also included. nation tests are involved, panel members must have a complete
1.2 This standard does not purport to address all of the understanding of the nature of the judgments required, the test
safety concerns, if any, associated with its use. It is the procedures, and test controls required. During the training
responsibility of the user of this standard to establish appro- period panelists should examine both acceptable and unaccept-
priate safety and health practices and determine the applica- able products to become familiar with the range of acceptabil-
bility of regulatory limitations prior to use. ity.
2. Referenced Documents 5. Reference Samples
2.1 ASTM Standards: Manual: 5.1 Reference samples of the products to be tested, having
STP 758 Selection and Training of Sensory Evaluation odor and taste (propylene glycol only) characteristics satisfac-
2
Panels tory to the customer and producer, are required.
5.2 The standards must be examined periodically to assure
3. Significance and Use
their continued quality and acceptability, and replaced when
3.1 These test methods can be used to characterize the odors necessary.
of ethylene, diethylene, triethylene, propylene, and dipropylene
6. Test Unit
glycol and estimating the intensity of the odor. The products
are compared to previously established standards. The accept- 6.1 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.
7. Procedure A—Odor Character by Filter Paper
3.2 A procedure which can be used to characterize the taste
of propylene glycol and establish the intensity of this taste 7.1 Apparatus:
7.1.1 Rapid Qualitative Filter Paper, 2.5 by 7.5-cm strips,
relative to a previously established standard is delineated. The
acceptability of the product for a specific end use can be odor free.
determined with this information.
NOTE 1—Perfumer’s blotters may replace filter paper, if desired. The
3.3 These tests may be used to qualify the suitability of
primary consideration is that the paper be odor-free.
these products for use in a customer-producer relationship.
7.1.2 Glass Containers, odor-free, with fitted closures.
7.2 Sample Preparation—Each panelist pours a few millili-
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These test methods are under the jurisdiction of ASTM Committee E-18 on tres of the sample on a piece of clean odor-free filter paper.
Sensory Evaluation of Materials and Products and are the direct responsibility of
7.3 Sample Evaluation:
Subcommittee E18.06 on Food, Beverage, and Tobacco Evaluation.
7.3.1 For characterization, panelists should observe the odor
Current edition approved Sept. 27, 1985. Published November 1985.
2
of the filter paper immediately.
Available from ASTM Headquarters, 1916 Race St., Phila., PA 19103.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
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E 1075 – 85 (1997)
7.3.2 Panel members should record individual results as 11.2 Sample Evaluation—Using a small paper cup, rinse
outlined in 13.1. mouth with odor and taste-free water. Remove closure from
standard and transfer from 10 to 15 mL to the cup. Transfer
8. Procedure B—Odor Character Intensity, Undiluted
approximately 5 mL of test solution to mouth and hold a few
seconds, then expectorate into the sink. Rinse mouth again with
8.1 Apparatus:
odor and taste-free water. Then evaluate sample in the same
8.1.1 Glass Containers, odor-free 250 mL with fitted clo-
manner, rinsing mouth between samples. Before proceeding to
sures.
the next sample, replace closures on flasks, report the taste
8.2 S
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