ASTM E1871-17
(Guide)Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
SIGNIFICANCE AND USE
4.1 Consistency must be maintained in all aspects of preparations and serving of samples to ensure reproducible data from sensory respondents. Guidelines for consistency may change with the test objective.
SCOPE
1.1 This guide describes suggested procedures for presenting samples to sensory respondents. The purpose of this guide is to provide general guidelines for developing serving protocols for evaluation of food and beverages, in a central location or laboratory on a variety of foods and beverages, excluding beverage alcohol which is addressed in Guide E1879.
1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.
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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.4 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
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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: E1871 − 17
Standard Guide for
Serving Protocol for Sensory Evaluation of Foods and
1
Beverages
This standard is issued under the fixed designation E1871; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
3
1. Scope 2.2 IEC Standard:
IEC 705Guideline for Power Output Measurement of Con-
1.1 This guide describes suggested procedures for present-
sumer Microwave Ovens
ing samples to sensory respondents. The purpose of this guide
is to provide general guidelines for developing serving proto-
3. Summary of Practice
cols for evaluation of food and beverages, in a central location
3.1 This guide provides general guidelines and recommen-
or laboratory on a variety of foods and beverages, excluding
dations for presenting samples to respondents for sensory
beverage alcohol which is addressed in Guide E1879.
evaluation. Specific situations may require variations to these
1.2 The values stated in SI units are to be regarded as
guidelines.
standard. No other units of measurement are included in this
standard.
4. Significance and Use
1.3 This standard does not purport to address all of the
4.1 Consistency must be maintained in all aspects of prepa-
safety concerns, if any, associated with its use. It is the
rationsandservingofsamplestoensurereproducibledatafrom
responsibility of the user of this standard to establish appro-
sensory respondents. Guidelines for consistency may change
priate safety, health, and environmental practices and deter-
with the test objective.
mine the applicability of regulatory limitations prior to use.
1.4 This international standard was developed in accor-
5. Procedure
dance with internationally recognized principles on standard-
5.1 General Guidelines—All test conditions and serving
ization established in the Decision on Principles for the
procedures are determined by the test objective, test method,
Development of International Standards, Guides and Recom-
test design, and decision risk.
mendations issued by the World Trade Organization Technical
5.1.1 Pretest—A practice session may be conducted with a
Barriers to Trade (TBT) Committee.
few staff members or respondents to determine if the selected
procedures are appropriate for the purposes of the test. For
2. Referenced Documents
example, serving sizes and containers, carriers, number of
2
2.1 ASTM Standards:
samples, time between samples, questionnaire structure, palate
E253Terminology Relating to Sensory Evaluation of Mate-
cleansers, sample temperature, lighting, etc., may be deter-
rials and Products
mined by pretesting.
E1627Practice for Sensory Evaluation of Edible Oils and
5.1.2 Product Variability—Variability exists in all products.
Fats
Howproductvariabilityishandleddependsontheobjectiveof
E1810Practice for Evaluating Effects of Contaminants on
the test, the size of the effect one is attempting to detect, and
Odor and Taste of Exposed Fish
the risks associated with decision making. Unless the test is
E1879Guide for Sensory Evaluation of Beverages Contain-
designedtounderstandtheextentofproductvariability,thetest
ing Alcohol
variables should be controlled to minimize variation of the
stimuli to which each respondent is exposed. Variability
should, however, not be minimized to the extent where the
1
This guide is under the jurisdiction of ASTM Committee E18 on Sensory
sample is not representative of typical variability found in the
Evaluation and is the direct responsibility of Subcommittee E18.06 on Food and
Beverage Evaluation. product.
Current edition approved Sept. 1, 2017. Published October 2017. Originally
5.1.2.1 Samples should be representative of the product
approved in 1997. Last previous edition approved in 2010 as E1871–10. DOI:
population and must be consistent and uniform regarding all
10.1520/E1871-17.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
3
Standards volume information, refer to the standard’s Document Summary page on Available from International Microwave Power Institute, 13542 Union Village
the ASTM website. Circle, Clifton, VA 22024. Phone: (703) 830-5588.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
E1871 − 17
controlled factors (for example, production lot, age, package 5.1.4 Serving Size—Consider the test
...
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: E1871 − 10 E1871 − 17
Standard Guide for
Serving Protocol for Sensory Evaluation of Foods and
1
Beverages
This standard is issued under the fixed designation E1871; 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 guide describes suggested procedures for presenting samples to sensory assessors.respondents. The purpose of this
guide is to provide general guidelines for conducting sensory evaluation developing serving protocols for evaluation of food and
beverages, in a central location or laboratory on a variety of foods and beverages, excluding beverage alcohol.alcohol which is
addressed in Guide E1879.
1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.
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 safety, health, and healthenvironmental practices and determine the
applicability of regulatory limitations prior to use.
1.4 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:
E253 Terminology Relating to Sensory Evaluation of Materials and Products
E1627 Practice for Sensory Evaluation of Edible Oils and Fats
E1810 Practice for Evaluating Effects of Contaminants on Odor and Taste of Exposed Fish
E1879 Guide for Sensory Evaluation of Beverages Containing Alcohol
3
2.2 IEC Standard:
IEC 705 Guideline for Power Output Measurement of Consumer Microwave Ovens
3. Summary of Practice
3.1 Consistency must be maintained in all aspects of preparation and serving of samples to ensure reproducible data. Guidelines
for consistency may change with the test objective.This guide provides general guidelines and recommendations for presenting
samples to respondents for sensory evaluation. Specific situations may require variations to these guidelines.
4. Significance and Use
4.1 This guide provides general guidelines and recommendations for presenting samples to assessors for sensory evaluation.
Specific situations may require variations to these guidelines. Consistency must be maintained in all aspects of preparations and
serving of samples to ensure reproducible data from sensory respondents. Guidelines for consistency may change with the test
objective.
5. Procedure
5.1 General Guidelines: Guidelines—All test conditions and serving procedures are determined by the test objective, test
method, test design, and decision risk.
1
This guide 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 Nov. 1, 2010Sept. 1, 2017. Published December 2010October 2017. Originally approved in 1997. Last previous edition approved in 20062010
as E1871 – 06.E1871 – 10. DOI: 10.1520/E1871-10.10.1520/E1871-17.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
3
Available from International Microwave Power Institute, 13542 Union Village Circle, Clifton, VA 22024. Phone: (703) 830-5588.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
E1871 − 17
5.1.1 Pretest—A practice session may be conducted with a few staff members or assessorsrespondents to determine if the
selected procedures are appropriate for a specific test. Serving the purposes of the test. For example, serving sizes and containers,
carriers, number of samples, time between samples, number of questions, questionnaire structure, palate cleansers, sample
temperature, lighting, etc., shouldmay be determined by pretesting and appropriately modified for the actual test.pretesting.
5.1.2 Product Variability—Variabilit
...
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