ASTM E1879-00
(Guide)Standard Guide for Sensory Evaluation of Beverages Containing Alcohol
Standard Guide for Sensory Evaluation of Beverages Containing Alcohol
SCOPE
1.1 This guide provides guidelines specific to the sensory evaluation of beverages containing alcohol, including beer, wine, coolers, cocktails, liqueurs, and distilled spirits.
1.2 This guide addresses safety, legal, panel selection, sample preparation, and test procedures specific to beverages containing alcohol.
1.3 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.
1.4 This guide does not recommend a specific test method.
General Information
Relations
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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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:E1879–00
Standard Guide for
1
Sensory Evaluation of Beverages Containing Alcohol
This standard is issued under the fixed designation E 1879; 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 portation and storage of high proof spirits are very important.
In addition to an informed consent form (see 5.2.1), it is
1.1 This guide provides guidelines specific to the sensory
recommended that the following statements accompany prod-
evaluation of beverages containing alcohol, including beer,
ucts used in home-use testing:
wine, coolers, cocktails, liqueurs, and distilled spirits.
3.2.1.1 The sponsor of this study is a well-known major
1.2 This guide addresses safety, legal, panel selection,
manufacturer who considers the health and safety of research
sample preparation, and test procedures specific to beverages
participants and the public to be of the utmost importance.
containing alcohol.
3.2.1.2 Specific guidelines that must be followed while
1.3 This standard does not purport to address all of the
participating in this product test are listed as follows. Compli-
safety concerns, if any, associated with its use. It is the
ance with these guidelines is necessary to ensure that the
responsibility of the user of this standard to establish appro-
beverage alcohol product you are given is consumed in a
priate safety and health practices and determine the applica-
responsible manner. Please read and follow these guidelines
bility of regulatory limitations prior to use.
carefully.
1.4 This guide does not recommend a specific test method.
(1) Do not open test product(s) until you arrive home.
2. Significance and Use
(2) If you are driving, you must transport the test product to
your home in the trunk of your car.
2.1 The procedures recommended in this guide can be used
(3) Do not drive or operate heavy machinery after sampling
for the sensory evaluation of beverages containing alcohol.
test product(s).
2.2 This guide provides practical suggestions to maximize
(4) Do not leave the test product(s) in a place where it is
panelist safety and to minimize the risks and liabilities of the
accessible to individuals under the legal drinking age.
personorcorporationresponsibleforadministeringthesensory
(5) If there is a need to return used beverage containers, you
evaluation of beverages containing alcohol.
must empty the container completely because it is illegal to
2.3 This guide also provides practical suggestions when
transport open containers of beverage alcohol.
dealing with various government agencies that are involved in
3.3 Central Location or Intercept Testing:
distributing beverage alcohol test products.
3.3.1 Safety is most critical in situations where consumers
3. Safety
evaluate beverage alcohol products at a central location. There
are several steps that can be taken to ensure respondent safety:
2
NOTE 1—See also Fig. 1 and STP 913 (1).
3.3.1.1 Provide transportation to and from the test location.
3.1 MedicalCondition—Potential panelists must be in good
3.3.1.2 Have a certified bartender or highly trained profes-
medical condition with no serious health problems. Inform
sional provide each respondent with the test products. Instruct
them that they should not participate on panels if they are
the bartender or professional not to serve respondents whom
taking prescription or over-the-counter medications, which are
exhibit any signs of intoxication. The Hotel, Tavern, and
contraindicated when combined with alcohol.
Restaurant Association in each state offers techniques in
3.2 Home-Use Testing:
alcohol management courses. It is recommended that all
3.2.1 Home use tests with beverages containing alcohol are
servers complete this course.
often used to determine how products are consumed. Trans-
3.3.1.3 Limit the sample volume for evaluation to an
amount which will ensure the respondent will not have a blood
1 alcohol level greater than a legal limit (see 8.3.1.3).
This guide is under the jurisdiction of ASTM Committee E18 on Sensory
3.4 Employee Panels:
Evaluation of Materials and Products and is the direct responsibility of Subcom-
mittee E18.06 on Food and Beverage Evaluation.
3.4.1 When employees evaluate product(s) at their work-
Current edition approved Nov. 10, 2000. Published February 2001. Originally
place, the sensory professional has additional control. This
published as E 1879 – 97. Last previous edition E 1879 – 97.
2
control involves scheduling panels such that employees can
The boldface numbers in parentheses refer to the list of references at the end of
this standard.
Copyright © AST
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.