ASTM E1627-94(1998)

Standard Practice for Sensory Evaluation of Edible Oils and Fats

SCOPE
1.1 This practice covers the recommended procedures for the sensory evaluation of edible oils and fats.  
1.2 This practice covers techniques for evaluating odor and flavor in fats and oils, for determining overall odor and flavor intensity, and the intensity of individual odors or flavors.  
1.3 The techniques used in this practice are applicable to oils (liquid at room temperature) and liquified fats (solid at room temperature).  
1.4 The values in SI units are to be regarded as the standard.  
1.5 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. Specific precautions are given in Section 7.

General Information

• Status: Historical
• Publication Date: 09-Nov-1998
• ICS: 67.200.10 - Animal and vegetable fats and oils
• ICS: 67.240 - Sensory analysis
• Technical Committee: E18 - Sensory Evaluation
• Drafting Committee: E18.06 - Food and Beverage Evaluation

Relations

• Replaced By: ASTM E1627-94(2004) - Standard Practice for Sensory Evaluation of Edible Oils and Fats
• Effective Date: 01-Oct-2004
• Referred By: ASTM E1871-17 - Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
• Effective Date: 10-Nov-1998

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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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 1627 – 94 (Reapproved 1998)
Standard Practice for
Sensory Evaluation of Edible Oils and Fats
This standard is issued under the fixed designation E 1627; 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 sensory panel under the supervision of a sensory professional
or for use by quality control and quality assurance personnel
1.1 This practice covers the recommended procedures for
for the sensory evaluation of edible oils and fats.
the sensory evaluation of edible oils and fats.
1.2 This practice covers techniques for evaluating odor and
6. Apparatus
flavor in fats and oils, for determining overall odor and flavor
6.1 Glass Vial, 30-mm outside diameter by 57-mm height,
intensity, and the intensity of individual odors or flavors.
wide-mouth threaded top. Use amber glass for odor/flavor
1.3 The techniques used in this practice are applicable to
evaluations; clear glass for visual examination.
oils (liquid at room temperature) and liquified fats (solid at
6.2 Circulating Waterbath, with automatic timer, thermo-
room temperature).
stat, and rack.
1.4 The values in SI units are to be regarded as the standard.
6.3 Waterbath Thermometer, with range from 20 to 100°C
1.5 This standard does not purport to address all of the
in 1°C divisions, calibrated for 76-mm immersion, 305 mm
safety concerns, if any, associated with its use. It is the
long.
responsibility of the user of this standard to establish appro-
6.4 Hard plastic threaded caps with liners, or tape (PFTE
priate safety and health practices and determine the applica-
pipe thread tape), to cover top of vial opening before capping
bility of regulatory limitations prior to use. Specific precau-
with new, nonmetallic screw-type caps. Tape should com-
tions are given in Section 7.
pletely cover vial opening or multiple strips of tape should be
2. Referenced Documents used.
2.1 ASTM Standards:
7. Precautions
E 1346 Practice for Bulk Sampling, Handling, and Prepar-
7.1 Panelists and sample servers should avoid introducing
ing Edible Vegetable Oils for Sensory Evaluation
extraneous odors during testing by use of products, such as
3. Terminology scented hand soap, hand creams, perfume, etc., or odorous
writing instruments or inks. Panelists should avoid exhaling
3.1 A lexicon specific for descriptors of odors and flavors in
into sample vials.
oils and fats is included in Appendix X2.
8. Procedures for Recruitment and Screening Panelists
4. Summary of Practice
8.1 For basic information on conducting sensory tests, see
4.1 This practice addresses the procedures for screening and
4 5
MNL26 and STP 758.
training of oil panelists; rating and scoring samples; and data
8.2 For normal sensory acuity for basic tastes, see STP 758.
collection, handling, analysis, and interpretation.
8.3 General Odor or Flavor Recognition Relating to Oils—
5. Significance and Use Present prospective panelists with a series of samples and a list
of applicable oil descriptors specific for the type of oil to be
5.1 The application of this practice will help ensure consis-
tested (see Appendix X1). Appendix X2 contains definitions,
tency in procedures used for the sensory evaluation of edible
reference standards, and examples of each descriptor. Test
oils.
prospective panelists for general discrimination and the ability
5.2 This practice is designed for use by oil processors or
to describe samples and demonstrate familiarity with terms.
research laboratories for evaluations by a trained, experienced
1 3
This practice is under the jurisdiction of ASTM Committee E-18 on Sensory Cole-Parmer Instrument Co., 7425 North Oak Park Ave., Niles, IL 60714, is
Evaluation of Materials and Products and is the direct responsibility of Subcom- one source for the apparatus and equipment given in this practice.
mittee E18.06 on Food, Beverage, and Tobacco Evaluation. Manual on Sensory Testing Methods, ASTM MNL26, ASTM.
Current edition approved Aug. 15, 1994. Published October 1994. Guidelines for Selection and Training of Sensory Panel Members, ASTM STP
Annual Book of ASTM Standards, Vol 15.07. 758, ASTM, 1981.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
E 1627
8.4 For general interest and availability, see STP 758. 11.6 If testing oils with weak odors, smell an empty
container to facilitate adaptation to extraneous odors and to
9. Procedures for Training Oil Panelists allow for better discrimination between oils.
9.1 See STP 758 for information on panel training.
12. Instructions to Panelists for Flavor Evaluations
9.2 Determine training based upon test objective. Tests may
include intensity ranking, attribute recognition, or difference 12.1 Rinse mouth well with warm filtered water (50 6 1°C)
tests, or a combination thereof (see MNL26 ). before starting the flavor evaluation.
9.3 Terminology/Characteristics (See 3.1): 12.2 Taste the samples in the order presented from left to
9.3.1 Examples of odor, flavors, and tastes predominately right.
characteristic of various oil types are presented in Appendix 12.3 Put the entire 10-mL sample of warm oil into the
X2. Attributes are identified as typical of an unprocessed or mouth; swish through the mouth thoroughly; cup mouth and
partially processed oil (U), freshly processed oil (F), deterio- draw air in through mouth and exhale through nose to enhance
rated oil (D), or origin unknown (X). The appendix is a general perception of aromatics.
guideline based on the attributes typically identified for each 12.4 Expectorate the sample; do not swallow the oil.
oil type; however, other attributes may be noted. 12.5 Rinse the mouth well with warm water (50 6 1°C)
9.4 Prepare training samples characteristic of various odors between samples for a predetermined amount of time to clear
or flavors and various intensity levels. Use Appendix X1 and mouth of residual flavors.
Appendix X2 as guides. 12.6 Wait a predetermined amount of time before tasting
9.5 Evaluate a series of concentrations starting with easily subsequent samples to prevent taste fatigue; be consistent.
distinguished samples and proceed to more difficult discrimi- 12.7 Additional methods to clear the mouth include unsalted
nations. soda crackers, 50:50 blend of warm water and sodium-free
9.6 Evaluate panelists’ consistency on repeated tests as
carbonated water (50 6 1°C).
recommended in STP 758. 12.8 If residual flavors persist, repeat the procedure of
rinsing and resting.
10. Procedures for Oil Sample Handling, Preparation,
and Presentation 13. Procedures for Data Collection
10.1 For information on serving containers, sample size, 13.1 Discrimination tests, for example, Triangle, Duo-trio,
heating methods, sample temperature, and presentation meth- A not A, etc., are used to determine if a difference exists
ods, see Practice E 1346. between two samples. Uses include qualifying alternate ingre-
10.2 Oils should not be held at serving temperature for more dient suppliers; confirming quality control in the plant, deter-
than 60 min to prevent deterioration from oxidation. mining end of shelf-life; and reformulation of existing brands
10.3 If samples are presented in pairs or other multiples, it
(see Chapter 2 of MNL26 ).
is recommended that a method be used to maintain uniform 13.2 Descriptive or scalar scoring tests are used to rate the
sample temperature of the oils during testing. Aluminum
overall intensity of a sample and to describe characteristic
blocks, with recesses to hold vials, heated at a temperature of odors and flavors of samples. Use to find sensory differences
5°C higher than the serving temperature of the oil will keep the between competitive products, aged products, new formulas,
sample at the proper serving temperature for 10 min. Molded etc., and to interpret results of consumer tests and understand
styrene (styrofoam) blocks, with recesses to hold vials, will the effects of technical variables on product attributes (see
help minimize temperature loss. Vials should fit into the MNL 13 ).
recesses or cavities in the blocks deep enough so the oil line in 13.3 Quality tests are used to rate the overall quality of a fat
the vial does not extend above the top of the recess. The or oil with moderate to strong characteristic flavors such as
diameter of the aluminum block recess should not be more than olive or peanut oil (see MNL26 ).
1 cm wider than the diameter of the vial to allow adequate heat
transfer.
14. Data Handling
14.1 Statistical analysis of the data will depend on the type
11. Instructions to Panelists for Odor Evaluations 4
of test and test design. MNL26 contains statistical analysis
11.1 Evaluate the oils for odor in the order presented from appropriate for various sensory tests. Data handling methods
left to right. for descriptive tests are presented in MNL 13.
11.2 Pick up the vial containing the oil; hold the vial as
close to base as possible.
15. Data Interpretation
11.3 Swirl the covered vial; lift to nose; remove the cover;
15.1 Action criteria will depend on the policy of the
sniff the headspace above the oil (use short, “bunny” sniffs);
laboratory or company and will be product specific. Policies
replace the cover quickly.
will determine the intensity levels of specific flavors that are
11.4 Sniff in the same manner—distance from nose, number
desired or will be permitted. The intensities allowed will vary
of times, length of time—for each sample.
11.5 Smell back of hand before testing samples and between
samples to help “zero” your nose and to prevent adaptation to
oil odors. Manual on Descriptive Analysis Testing, ASTM MNL 13, ASTM, 1992.
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