ASTM E1627-19

Standard Practice for Sensory Evaluation of Edible Oils and Fats

SIGNIFICANCE AND USE
5.1 The application of this practice will help ensure consistency in procedures used for the 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 appearance, 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

General Information

• Status: Published
• Publication Date: 31-Jul-2019
• 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

• Refers: ASTM E1871-17 - Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
• Effective Date: 01-Sep-2017

Standards Content (Sample)

This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: E1627 − 19
Standard Practice for
1
Sensory Evaluation of Edible Oils and Fats
This standard is issued under the fixed designation E1627; 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 ASTM Manual 60 Physical Requirement Guidelines for
Sensory Evaluation Laboratories
1.1 This practice covers the recommended procedures for
the sensory evaluation of edible oils and fats.
3. Terminology
1.2 This practice covers techniques for evaluating
3.1 Alexicon specific for descriptors of odors and flavors in
appearance, odor, and flavor in fats and oils, for determining
oils and fats is included in Appendix X2.
overall odor and flavor intensity, and the intensity of individual
odors or flavors.
4. Summary of Practice
1.3 The techniques used in this practice are applicable to
4.1 This practice addresses the procedures and consider-
oils (liquid at room temperature) and liquified fats (solid at
ations for selection and training of oil assessors; and sample
room temperature).
handling, preparation, and evaluation.
1.4 The values in SI units are to be regarded as the standard.
5. Significance and Use
1.5 This standard does not purport to address all of the
5.1 The application of this practice will help ensure consis-
safety concerns, if any, associated with its use. It is the
tency in procedures used for the sensory evaluation of edible
responsibility of the user of this standard to establish appro-
oils and fats.
priate safety, health, and environmental practices and deter-
mine the applicability of regulatory limitations prior to use.
6. Apparatus
1.6 This international standard was developed in accor-
dance with internationally recognized principles on standard-
6.1 The following equipment should be used during sample
ization established in the Decision on Principles for the
preparation and evaluation to ensure consistent sample
Development of International Standards, Guides and Recom-
presentation, including temperature. (See Practice E1346.)
mendations issued by the World Trade Organization Technical
6.2 Glass Sample Container, use colored glass for odor/
Barriers to Trade (TBT) Committee.
flavor evaluations to mask any color difference among
samples; use clear glass for visual examination. Containers
2. Referenced Documents
should provide a uniform sample surface area, and adequate
2
2.1 ASTM Standards:
headspace, and be lidded to retain volatiles.
E1346 Practice for Bulk Sampling, Handling, and Preparing
6.3 Hard Plastic Threaded Caps with Liners, liners should
Edible Vegetable Oils for Sensory Evaluation
be food-grade, heat-resistant, and water-tolerant.
E1871 Guide for Serving Protocol for Sensory Evaluation of
Foods and Beverages
6.4 Circulating Water Bath, with automatic timer,
2
2.2 Other ASTM Publications: thermostat, and rack.
ASTM STP 758 Guidelines for Selection and Training of
6.5 Water Bath Thermometer, with range from 20 to 100 °C
Sensory Panel Members
in 1 °C divisions.
ASTM Manual 26 Manual on Sensory Testing Methods
7. Pre-Testing for Palate Cleansing
1
This practice is under the jurisdiction of ASTM Committee E18 on Sensory
7.1 The sensory professional should conduct pre-testing to
Evaluation and is the direct responsibility of Subcommittee E18.06 on Food and
determine the length of time required between samples to
Beverage Evaluation.
overcome sensory adaptation (fatigue). This pre-testing should
Current edition approved Aug. 1, 2019. Published September 2019. Originally
include any substances used to “zero” the assessor’s nasal and
approved in 1994. Last previous edition approved in 2011 as E1627 – 11. DOI:
10.1520/E1627-19.
oral cavities (for example, clear the nose and mouth of residual
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
aromas and flavors), and a definition of clearing procedures –
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
amount of clearing agent(s), length of use, number of times to
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website. clear, and so forth. (See Guide E1871.)
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

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E1627 − 19
7.1.1 For example, in odor evaluations, smelling an un- 9. Procedures for Oil Sample Handling, Preparation, and
scented substance and/or smelling a unus
...

This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation: E1627 − 11 E1627 − 19
Standard Practice for
1
Sensory Evaluation of Edible Oils and Fats
This standard is issued under the fixed designation E1627; 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
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 appearance, 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 safety, health, and healthenvironmental practices and determine the
applicability of regulatory limitations prior to use.Specific precautions are given in Section 7.
1.6 This international standard was developed in accordance with internationally recognized principles on standardization
established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued
by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
2. Referenced Documents
2
2.1 ASTM Standards:
E1346 Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation
E1871 Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
2
2.2 Other ASTM Publications:
ASTM STP 758 Guidelines for Selection and Training of Sensory Panel Members
ASTM Manual 26 Manual on Sensory Testing Methods
ASTM Manual 60 Physical Requirement Guidelines for Sensory Evaluation Laboratories
3. Terminology
3.1 A lexicon specific for descriptors of odors and flavors in oils and fats is included in Appendix X2.
4. Summary of Practice
4.1 This practice addresses the procedures and considerations for screeningselection and training of oil assessors; rating and
scoring samples; and data collection, handling, analysis, and interpretation.and sample handling, preparation, and evaluation.
5. Significance and Use
5.1 The application of this practice will help ensure consistency in procedures used for the sensory evaluation of edible oils.
oils and fats.
5.2 This practice is designed for use by oil processors or research laboratories for evaluations by a trained, experienced sensory
panel under the supervision of a sensory professional or for use by quality control and quality assurance personnel for the sensory
evaluation of edible oils and fats.
1
This practice is under the jurisdiction of ASTM Committee E18 on Sensory Evaluation and is the direct responsibility of Subcommittee E18.06 on Food and Beverage
Evaluation.
Current edition approved Aug. 1, 2011Aug. 1, 2019. Published August 2011September 2019. Originally approved in 1994. Last previous edition approved in 20042011
as E1627 – 94 (2004).E1627 – 11. DOI: 10.1520/E1627-11.10.1520/E1627-19.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
E1627 − 19
6. Apparatus
6.1 The following equipment should be used during sample preparation and evaluation to ensure consistent sample presentation,
including temperature. (See Practice E1346.)
6.2 Glass Vial, Sample Container, 30-mm outside diameter by 57-mm height, wide-mouth threaded top. Use amber glass for
odor/flavor evaluations; use colored glass for odor/flavor evaluations to mask any color difference among samples; use clear glass
for visual examination. Alternatively, use 2 oz sample cups also for odor/flavor evaluations only.Containers should provide a
uniform sample surface area, and adequate headspace, and be lidded to retain volatiles.
6.3 Hard Plastic Threaded Caps with Liners, liners should be food-grade, heat-resist
...