ASTM E1871-17

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

• Status: Published
• Publication Date: 31-Aug-2017
• ICS: 67.240 - Sensory analysis
• Technical Committee: E18 - Sensory Evaluation
• Drafting Committee: E18.06 - Food and Beverage Evaluation

Relations

• Replaces: ASTM E1871-10 - Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
• Effective Date: 01-Sep-2017
• Refers: ASTM E253-19 - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 15-Oct-2019
• Refers: ASTM E253-18a - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 01-Oct-2018
• Refers: ASTM E253-18 - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 15-Jun-2018
• Refers: ASTM E1879-17 - Standard Guide for Sensory Evaluation of Beverages Containing Alcohol
• Effective Date: 01-Sep-2017
• Refers: ASTM E253-17 - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 01-May-2017
• Refers: ASTM E253-16 - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 01-Jun-2016
• Refers: ASTM E253-15b - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 01-Dec-2015
• Refers: ASTM E253-15a - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 01-Jun-2015
• Refers: ASTM E253-15 - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 15-Jan-2015
• Refers: ASTM E253-13a - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 01-Nov-2013
• Refers: ASTM E253-13 - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 01-May-2013
• Refers: ASTM E253-12a - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 01-Nov-2012
• Refers: ASTM E253-12 - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 01-May-2012
• Refers: ASTM E253-11a - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 01-Dec-2011

Overview

ASTM E1871-17 is the "Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages" developed by ASTM International. This standard provides comprehensive guidelines for preparing and serving food and beverage samples to sensory respondents, ensuring data reproducibility and consistency in sensory evaluation processes. It applies to sensory testing conducted in central locations or laboratories and covers a wide variety of foods and beverages, excluding those containing alcohol (see ASTM E1879 for alcoholic beverages).

Maintaining consistency in sample preparation and presentation minimizes variables that could impact the validity and reproducibility of sensory data. The guidelines are adaptable, recognizing that specific serving protocols and practices may need adjustment depending on the test objectives.

Key Topics

• Consistency in Preparation and Serving: All aspects of sample preparation-such as container type, sample size, serving temperature, and time intervals-should be standardized to ensure that each respondent receives comparable samples.
• Product Variability: Proper handling of inherent variability in products is essential. This may involve blending contents from different containers or standardizing the portion from which samples are taken.
• Serving Containers and Utensils: Use neutral, inert, non-reactive materials that do not impart odors or flavors. Consistent use of containers and utensils helps limit extraneous variables.
• Serving Size and Temperature: Provide enough product for a comprehensive evaluation, and maintain consistent serving temperatures appropriate to the product and test objective.
• Palate and Nasal Cleansers: Selecting appropriate cleansers (e.g., distilled water, unsalted crackers) assists respondents in minimizing carryover effects between samples.
• Carriers: For certain foods, a neutral carrier (e.g., white bread or rice) may be necessary to reflect typical consumption or to avoid masking product attributes.
• Timing and Environment: Control for time between samples, product holding times, and ensure a quiet, odor-free test environment.
• Randomization and Coding: Employ randomized serving orders and non-odorous labeling methods to reduce bias.
• Product-Specific Considerations: Adapt sampling and serving methods to food categories such as heated foods, baked goods, dairy, confections, beverages, and refrigerated/frozen items.

Applications

Sensory Evaluation Laboratories

• Quality Control: Standardized serving protocols help ensure reproducible sensory data supporting product development, shelf-life studies, and batch consistency assessments.
• Consumer Testing: Provides guidelines for preparing and serving samples in central location tests, ensuring fair comparisons between product variants.
• Training Panels: Supports standardized training and calibration of sensory panelists by minimizing variability in sample presentation.

Food & Beverage R&D

• Product Formulation: Precise control over sample preparation enhances the reliability of sensory feedback during reformulation or new product development.
• Benchmarking: Enables repeatable comparisons with competitor products or previous formulations.

Regulatory and Compliance

• Documentation: Following an internationally recognized standard facilitates documentation required for regulatory submissions or customer audits.
• Harmonization: Ensures that global testing teams apply consistent sensory evaluation protocols, supporting international quality assurance efforts.

Related Standards

Reference to related documents enhances the robustness of sensory evaluation practices:

• ASTM E253: Terminology Relating to Sensory Evaluation of Materials and Products
• ASTM E1627: Practice for Sensory Evaluation of Edible Oils and Fats
• ASTM E1810: Practice for Evaluating Effects of Contaminants on Odor and Taste of Exposed Fish
• ASTM E1879: Guide for Sensory Evaluation of Beverages Containing Alcohol
• IEC 705: Guideline for Power Output Measurement of Consumer Microwave Ovens

These standards work in concert with ASTM E1871-17 to support methodical, credible, and industry-accepted sensory testing of foods and beverages, helping organizations achieve reliable, actionable insights from sensory analysis.

By adhering to these guidelines, organizations can enhance the integrity of their sensory evaluation processes, supporting product quality, innovation, and regulatory compliance.

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
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.
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
2.1 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
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.
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 Available from International Microwave Power Institute, 13542 Union Village
the ASTM website. Circle, Clifton, VA 22024. Phone: [phone].
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
E1871 − 17
controlled factors (for example, production lot, age, package 5.1.4 Serving Size—Consider the test objective when deter-
size, storage conditions, and so forth).Adescriptive test might mining serving size. Provide enough of the sample to ensure
the respondent evaluates the overall product, not just one or
have different requirements than an acceptance or preference
test. It is important that all sample preparation and serving two components. The amount and size of the sample must be
consistent for each respondent. Scoops, measuring cups, and
procedures be pretested.
top loading balances are effective for maintaining consistency.
5.1.2.2 Consider product variability when preparing
5.1.4.1 Consider all of the test variables and product char-
samplesforatest.Basedontheobjectiveofthetestandnature
acteristics when determining sample preparation and serving
of the product, contents of all containers may be blended for a
protocol, for example, the top crust of bread is different from
given product prior to portioning individual samples or
the bottom crust. Pretesting is helpful to accurately determine
samples may be portioned from individual containers.
theneededservingsize.Forexample,theperceivedspicelevel
5.1.2.3 Another consideration is the pouring method for
of a barbecue sauce may be markedly higher on the third or
products that are not stable emulsions, for example, salad
fourth bite than the first, so consider providing enough sauce
dressings.Eachsampleshouldberepresentativeoftheproduct
for evaluation of both the first and third bites. Provide
in the way best suited to satisfy the design of the test, for
instructions to ensure that the samples are evaluated in a
example,saladdressings.Treatmentsusedinanaffectiveflavor
manner that addresses the intended objectives and test design.
test of oil and vinegar salad dressings should be uniformly
For example, “place entire sample in mouth,” “be sure your
shaken to mix layers before pouring and tasting samples.
bite includes the crust,” etc.
Samples for descriptive profile intended to assess separation
5.1.4.2 It may be necessary for the respondents to eat an
over time would not be shaken and sampling might be taken
entire serving portion based on the test objective. Respondents
from specific positions within the container.
should be informed of the quantity they will be required to
5.1.2.4 Another consideration of product variability is the
consumepriortobeginningthetest.Insomecasetoensurethat
difference between exposed surfaces and interior surfaces.
respondents comply, require them to finish the portion before
Someproducts,forexample,peanutbutter,mayonnaise,butter,
completing the evaluation.
jam, and frozen desserts, may require removal of exposed
5.1.5 Serving Temperature—Consider the test objective in
surfaces prior to evaluation. It may be important, however, to
determining the sample serving temperature. The serving
evaluate both exposed and interior surfaces, for example,
temperature of all samples must be consistent and within a
potentially contaminated fish.
predetermined range. The serving temperature, however, may
5.1.2.5 Consider a product’s exposure to air and the envi-
bedifferentthantheevaluationtemperatureduetoheatgainor
ronment. Relative humidity, air circulation, lighting,
loss.Forexample,asamplethatistobeevaluatedat70°Cmay
temperature, contact vibrations, and so forth can all impact the
need to be served at 85°C. Since serving temperatures vary
physical nature of a product.
with product type, recommended ranges are provided in 5.4.If
5.1.3 Serving Containers/Utensils—The same type of con-
no range is provided, ambient temperature is recommended.
tainers and utensils should be used throughout the test. Con-
Maintain the selected temperature range using hot trays, hot
sider the following when choosing the container/utensil:
boxes, water baths, steam tables, crushed ice, ice water, or
(1) Thetestobjective,forexample,alidmaybeneededfor
other suitable equipment. Ranges larger than those recom-
aroma evaluation, mended may result in differences due to temperature rather
(2) Maintaining sample characteristics, for example, size,
thanthetestvariables.Thesample’stemperatureshouldnotbe
shape, serving temperature, moisture, etc., so hot that the respondent cannot comfortably hold it in one’s
(3) Product/container interaction, mouth.The time/temperature combination for holding samples
(4) The amount of sample required to complete the should be selected to ensure the sample is microbiologically
evaluation, safe. It is important to monitor the temperature of the samples
(5) The amount of effort required by respondents to throughoutservingandevaluation.Preheatingservingcontain-
remove the product from the container for evaluation, and ers will minimize heat loss. A new sample may need to be
provided during a test period to maintain a consistent tempera-
(6) The neutrality of containers/utensils, for example,
ture.Also, consider the effect of temperature loss or gain on a
neutralincolor(unlesstintisneededtomaskcolordifferences)
product’s moisture content, viscosity, sensory attribute
andmadeofmaterialsthatareinert,nonreactive,andodor-free.
intensity, and other characteristics.
5.1.3.1 Some plastic materials are less inert, more suscep-
5.1.6 Cleansers—May be used before evaluation and be-
tible to temperature changes, and less odor-free than others so
tween samples.
theyshouldbepretestedpriortotheiruse.Wash,dry,andstore
glassware in a manner so as to leave no residual material,
5.1.6.1 Palate Cleansers—May be used before and between
odors, or flavors. For example: use unscented detergents samples evaluated by mouth. The palate cleanser should be
followed by water rinse, deionized (DI) water rinse, heat
bland and easily cleared from the mouth or otherwise appro-
drying,andcoveredstorage.Respondentsshouldnotbeableto priate to the objectives of the evaluation. The most effective
draw conclusions about the identity of the samples due to
palate cleanser has been shown to be room temperature, water,
extraneous variables not related to the test objective. It may be and time. Bottled or filtered water and unsalted saltine/soda
possible to mask color differences with light filters, subdued
crackers are commonly used cleansers. The temperature of the
lighting, tinted glassware, or combination thereof. water can be manipulated to aid in palate cleansing of certain
E1871 − 17
products, for example, warmed water to clear oily residue required for products with high impact and linger. When
products and cold water for hot spicy foods. Other cleansers, specific time intervals are required, steps need to be taken to
such as unflavored yogurt or milk, a salt rinse (0.2% NaCl in ensurethatallrespondentsmaintainthesameintervals.Timers,
water), or extended rest periods between samples also may be stopwatches, or time-delays, which are common on many
effective. Often, only extended rest periods will sufficiently computerized sensory softwares are recommended. Samples
eliminate the carryover effects of a product. Determine which should be presented monadic sequentially, with new samples
cleanserorcombinationofcleanersisbestforaproductduring only being served once the time interval is complete.
pretesting. 5.1.9 Expectoration—Consider the test objective in deter-
mining if respondents are allowed to or need to expectorate.
5.1.6.2 Nasal Cleansers—Should be used before and be-
Differences in expectoration techniques may affect respondent
tween samples evaluated by nose. The nasal cleanser needs to
results. It may be desirable to standardize the technique.
be as neutral in odor as possible and easily cleared from the
Minimally, individual respondents should treat all samples
nasal cavity. The best nasal cleansers are also time and rest.
consistently. Provide respondents with an appropriate and
Recommendations, however, include sniffing water, the re-
sanitary means of expectoration. Sixteen-ounce opaque cups
spondent’sodorfreeforearm,thebackoftherespondent’sodor
with lids work well, since respondents can place their mouths
free hand, or an unfragranced napkin.
completely and discretely in the cup opening.
5.1.7 Carriers—Consider the test objective and nature of
5.1.10 Product Holding/Equilibration Time—Ensure that
the product when determining if a carrier is needed. Carriers
adequatetimebetweenfinishedproductsproductionandevalu-
most often are used to present products in a form that is more
ationoccurs.Someproductsmaychangefollowingpreparation
typical of how the product is used or consumed by consumers.
or when exposed to the environment so it may be important to
In addition, some products may require being evaluated with a
control the time between sample preparation and serving. For
carrier, for example, fruit flavors may need to be evaluated in
example, bread and meat may dry out, candy may get tacky,
a sucrose/citric acid solution or a soy sauce may need to be
soups and sauces may thicken, ice cream may melt, French
evaluated on rice because of its high flavor intensity when
fries may get soft/limp, etc. Pretest to determine the appropri-
evaluated plain. Product and carrier can be combined prior to
ate holding time and conditions. It may be appropriate to
serving or served separately for the assessor to combine.
prepare product in batches throughout the testing period.
5.1.7.1 Several things need to be considered when selecting
5.1.11 Test Environment—The testing environment should
a carrier. The carrier should be appropriate for the product
be quiet and odor-free. Respondents and those serving the
being tested. This often includes selecting a carrier that
samples should keep conversation to a minimum and speak
represents one of the more common usages of the product, for
quietly when necessary. Cologne, perfume, aftershave, etc.,
example, chicken for a BBQ sauce or turkey sandwich for
that may interfere with the evaluation of products, should not
mayonnaise.The carrier should have a neutral influence on the
be worn by either the serving staff or the respondents (refer to
evaluation of the product.The carrier should not mask product
STP 913 (1)).
attributes critical to the evaluation, distract attention from the
5.1.12 Number of Samples—Consider respondent fatigue,
product, or exceed/fall short of common consumer expecta-
both physiological and psychological, when determining the
tionsforthecarrier.Forexample,iceberglettuceforapourable
number of samples to be evaluated in a test session.The flavor
salad dressing evaluation or saltine crackers for a margarine
of the samples, number of questions, and length of test session
evaluation are neutral, yet similar to common usage, and
should also be considered.
enable a respondent to focus on evaluating the product sample
5.1.13 Marking/Coding of Products and Samples—Ensure
rather than the carrier. The carrier should be consistent in
the sample labeling method does not contribute odors to the
aroma, flavor, texture, and appearance across all presentations
sample. Grease pencils or coded stickers are recommended for
of the samples; any inconsistencies can bias responses to the
marking sample containers. Felt markers or pens may intro-
products themselves. In addition, the same amount of carrier
duce odor.
should be used for each sample.
5.1.14 Sample Randomization/Sample Ordering—The order
5.1.7.2 It may be difficult to determine whether a carrier is
of taste sampling may influence how a respondent perceives a
the proper choice for the product evaluation.Testing both with
product.To reduce these types of effects, the serving order can
and without the carrier can be used to determine the impact on
be randomized, balanced, or balanced in blocks.
the samples.
5.1.7.3 Anotherapplicationofcarrierstobeconsideredisas
5.2 Heated Foods Guidelines:
an end-use. For example, it may be appropriate to test cereal
5.2.1 Consistency in the preparation of all samples is
with milk added or pancakes with syrup added. Consumer
important. Use the appliances that is commonly associated
research about how the product is used may help determine if
with product preparation. When using multiple cooking units,
a carrier is appropriate.
ensure the cooking performance is comparable. It is recom-
5.1.8 Time Intervals—Pretesting will determine how much mended to acquire multiple units of the same make/model.
time is needed to allow a respondent’s senses to recover Special precautions should be taken to avoid cross contamina-
between samples due to nature or flavor, or both, impact tion from volatile aromatics between flavored samples. Cook-
including aftertaste linger and temporal profile. For products ing units should be routinely calibrated. Most foods should be
with low to moderate impact, a 60 second delay between cooked to a specific internal temperature. Some foods require
samples is recommended; a longer delay >60 seconds may be heatingtoaspecifiedcondition.Forexample,apieneedstobe
E1871 − 17
heated long enough to bake the crust. The location in the samples in each oven and have them cook evenly on all sides.
sample where the temperature will be taken needs to be Allow a minimum of 5 cm between pans and oven walls for
determined and remain consistent throughout testing. The proper air circulation. Be sure that the rack is in the same
internal temperature is sometimes lower than surface tempera- positioninallovensandsamplesalwaysareplacedinthesame
ture.Oncecooked,foodsshouldbeheldataminimumof57°C
position.
for microbiological safety. Determine the effect of holding, or
5.2.3.2 Toasters, Toaster Ovens, Convection Ovens, and
tempering, samples. This effect includes changes in the initial
Conventional Ovens—Heat products differently. Toasters and
internal temperature, as well as other physical changes. Re-
toaster ovens generally are not recommended as substitutes for
heating is not recommended.
conventional ovens. Food service equipment may be appropri-
5.2.1.1 Many products do not cook uniformly, for example,
ate for selected applications.
acrustmayformonthetopandsidesurfaces,theoutsideedges
5.2.4 Stove Top—Be consistent in using electric or gas
may cook to a higher temperature or become browner than the
burners for a test. Use uniform burner size, flame size, and
interior, etc. Prior to the test, determine if only the interior
heating container. Control for hot spots or variations across
portionswillbeusedoriftheentireproductwillbeused.Ifthe
cooking surfaces. Heating containers vary in the way they
entire product is served, care must be taken to ensure that each
conduct and hold heat. Consider using stainless steel double
respondent evaluates similar portions.
boilers for maximizing temperature maintenance over time.
5.2.1.2 Several items can be used to maintain the recom-
5.2.5 Deep Fried—Conditionfreshoilbyheatingoilfor1h
mended temperature of samples prior to serving and during
at 185 to 190°C. Fry at least two preliminary batches prior to
testing, for example, heated sand, electrical pads/plates, heat
frying samples for evaluation. The recommended free fatty
lamps, water baths, preheated glass/borosilicate serving con-
acid level is 1.5%, but no more than 2% of the U.S.D.A.
tainers with lids, steam tables, etc. Equipment should be
maximum for processing plants. Constantly monitor the tem-
similar in terms of wattage, energy source, shelf height, etc.
perature of the cooking oil during a test.Ahanging thermom-
5.2.2 Microwaves—It is recommended that the same brand,
eter is ideal for this purpose. Stir the oil to ensure even heating
model, and wattage ovens be used for product preparation (see
and to help eliminate hot/cold spots before the food is put into
IEC 705). Microwave ovens vary in their output, even those
the fryer.
with the same brand and model. Therefore, ensure microwave
5.2.5.1 When putting food into the fryer, be cautious of ice
ovens and methods maintain consistent heating effects. All
crystals causing the oil to splatter. As a general guideline, do
microwaveovensshouldbecleanbeforeeachsampleisplaced
not fill the container more than ⁄3 full, and maintain a constant
in them. For preheating, consider placing a microwave safe
level throughout the test. Fry under a hood, if possible, and be
containerwith1000mLofwaterinthemicrowaveovenfor10
aware of fire hazards. Pretest to determine if food will be
minonhighpower.Icebagsorcoldtowelsmaybeappropriate
flipped or stirred during cooking. This ensures even frying.
for cooling microwave ovens.
5.2.5.2 Maintain a constant holding time, determined by
5.2.2.1 If several microwave ovens will be operating at
pretesting. When holding fried foods that are coated with
once, they must be tested/calibrated while all are operating at
breading, control for moisture buildup in the food warmer.
the same time to be sure they are heating products similarly.
5.2.6 Pan Fried/Grilled—Monitor the surface temperature
Check circuit voltage to ensure uniform power supply
in several locations of each frying pan or food service grill
conditions, one microwave oven per circuit breaker is recom-
using a surface temperature thermometer. Calibrate the tem-
mended. Line voltage may vary throughout the day. Extension
perature dial setting of the appliance for equivalent surface
cords are not recommended for use with microwave ovens.
temperature for all sections of the grill or each frying pan. Do
5.2.2.2 Placeallsamplesinapproximatelythesameposition
not cook samples on hot or cold spots. It is recommended that
in the microwave oven. Minimize the effect of hot and cold
the same brand and model of frying pan be used for product
spots by rotating samples, stirring, and using turn tables. If
preparation. Be consistent placing products on cold or pre-
samples are rotated, schedule the rotation, and rotate all
heated surfaces. For products with low moisture or low fat, it
samplessimilarly.Developaprocedureformaintainingmicro-
may be necessary to preseason the grilling surface with oil to
wave oven temperature throughout the test. Leaving the
ensure the product does not stick to the cooking surface.
microwave oven door open a predetermined amount of time
between heating samples allows the air in the oven to cool 5.2.6.1 If several fryin
...

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
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
2.1 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
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.
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.
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.
Available from International Microwave Power Institute, 13542 Union Village Circle, Clifton, VA 22024. Phone: [phone].
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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—Variability exists in all products. How product variability is handled depends on the objective of the
test, the size of the effect one is attempting to detect, and the risks associated with decision making. Unless the test is designed
to understand the extent of product variability, it should be minimized so that each assessor has the same stimuli.the test 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 sample is not representative of typical variability found in the product.
5.1.2.1 Samples should be representative of the product population and must be consistent and uniform regarding all controlled
factors (for example, production lot, age, package size, and storage conditions, etc. All test conditions and serving procedures are
determined by the test objective, test method, and test design. and so forth). A descriptive test might have different requirements
than an acceptance or preference test. It is important that all sample preparation and serving procedures be pretested.
5.1.2.2 Consider product variability when preparing samples for a test. Based on the objective of the test, test and nature of the
product, contents of all containers may be blended for a given product prior to portioning individual samples or samples may be
portioned from individual containers. For example, if six bottles of a given brand of salad dressing are required for a test, it may
be decided to blend the contents of the six bottles. While this option appears to provide the most uniform sampling, it masks any
variation among the six bottles. This can impact the results if a positive or negative effect goes undetected.
5.1.2.3 Another consideration is the pouring method for products that are not stable emulsions, for example, salad dressings.
Each sample should be representative of the product in the way best suited to satisfy the design of the test, for example, salad
dressings. Treatments used in an affective flavor test of oil and vinegar salad dressings should be uniformly shaken to mix layers
before pouring and tasting samples. Samples for descriptive profile intended to assess separation over time would not be shaken
and sampling might be taken from specific positions within the container.
5.1.2.4 Another consideration is the pouring sequence for products that layer, for example, blended beverages and salad
dressings. Each sample should be taken from the same location within the container for all variables for a single assessor. Another
consideration of product variability is the difference between exposed surfaces and interior surfaces. Some products, for example,
peanut butter, mayonnaise, butter, jam, and frozen desserts, may require removal of exposed surfaces prior to evaluation. It may
be important, however, to evaluate both exposed and interior surfaces.surfaces, for example, potentially contaminated fish.
5.1.2.5 Consider a product’s exposure to air and the environment. Relative humidity, air circulation, lighting, temperature,
contact vibrations, and so forth can all impact the physical nature of a product.
5.1.3 Serving Containers/Utensils—The same type of containers and utensils should be used throughout the test. Consider the
following when choosing the container/utensil:
(1) The test objective, for example, a lid may be needed for aroma evaluation,
(2) Maintaining sample characteristics, for example, size, shape, serving temperature, moisture, etc.,
(3) Product/container interaction,
(4) The amount of sample required to complete the evaluation,
(5) The amount of effort required by assessorsrespondents to remove the product from the container for evaluation, and
(6) The containers/utensils should be neutrality of containers/utensils, for example, neutral in color (unless tint is needed to
mask color differences) and made of materials that are inert, nonreactive, and odor-free.
5.1.3.1 Some plastic materials are less inert, more susceptible to temperature changes, and less odor-free than others so they
should be pretested prior to their use. Consider washing glassware with an unscented detergent, followed by baking at 93°C for
several hours, to eliminate any dusty smell. AssessorsWash, dry, and store glassware in a manner so as to leave no residual material,
odors, or flavors. For example: use unscented detergents followed by water rinse, deionized (DI) water rinse, heat drying, and
covered storage. Respondents should not be able to draw conclusions about the identity of the samples due to extraneous variables
not related to the test objective. It may be possible to mask color differences with light filters, subdued lighting, or tinted glassware,
or combination thereof.
5.1.4 Serving Size—Consider the test objective when determining serving size. Provide enough of the sample to ensure the
assessorrespondent evaluates the overall product, not just one or two components. The amount and size of the sample must be
consistent for each assessor.respondent. Scoops, measuring cups, and top loading balances are effective for maintaining
consistency.
5.1.4.1 Consider all of the test variables and product characteristics when determining sample preparation and serving protocol,
for example, the top crust of bread is different from the bottom crust. Pretesting is helpful to accurately determine the amount
needed, for needed serving size. For example, the perceived spice level of a barbecue sauce may be markedly higher on the third
or fourth bite than the first, so consider providing enough sauce for evaluation of both the first and third bites. It may be necessary
to provide Provide instructions to ensure that the samples are evaluated correctly, for in a manner that addresses the intended
objectives and test design. For example, “place entire sample in mouth,” “be sure your bite includes the crust,” etc.
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5.1.4.2 It may be necessary for the assessorsrespondents to eat an entire serving portion based on the test objective.
AssessorsRespondents should be informed of the quantity they will be required to consume prior to beginning the test. To ensure
assessors In some case to ensure that respondents comply, require them to finish the portion before completing the evaluation.
5.1.5 Serving Temperature—Consider the test objective in determining the sample serving temperature. The serving temperature
of all samples must be consistent and within a predetermined range. The serving temperature, however, may be different than the
evaluation temperature due to heat gain or loss. For example, a sample that is to be evaluated at 70°C may need to be served at
85°C. Since serving temperatures vary with product type, recommended ranges are provided in 5.4. If no range is provided,
ambient temperature is recommended. Maintain the selected temperature range using hot trays, hot boxes, water baths, steam
tables, crushed ice, or ice water. ice water, or other suitable equipment. Ranges larger than those recommended may result in
differences due to temperature rather than the test variables. The sample’s temperature should not be so hot that the
assessorrespondent cannot comfortably hold it in one’s mouth. The temperature, however, time/temperature combination for
holding samples should be selected to ensure the sample is microbiologically safe. It is important to monitor the temperature of
the samples throughout serving and evaluation. Preheating serving containers will minimize heat loss. A new sample may need to
be provided during a test period to maintain a consistent temperature. Also, consider the effect of temperature loss or gain on a
product’s moisture content, viscosity, sensory attribute intensity, and other characteristics.
5.1.6 Palate Cleansers—Palate cleansers should May be used before evaluation and between samples. Different types of
products require different palate cleansers. A palate cleanser needs to be as bland as possible and easily cleared from the mouth.
Room temperature water, bottled, filtered, distilled, etc., is a commonly used cleanser. Saltine or oyster crackers, unsalted tops, are
effective for many products. Other cleansers, such as warm water, a 50/50 blend of warm water and sodium-free carbonated water,
or extended rest periods between samples also may be effective. For products that leave an oily residue in the mouth, consider
carbonated or warm water. For flavors such as garlic and spices, milk or cream cheese may help neutralize the carryover flavor.
Often, only extended rest periods will sufficiently eliminate the carryover effects of a product. Determine which cleanser or
combination of cleansers is best for a product during pretesting.
5.1.6.1 Palate Cleansers—May be used before and between samples evaluated by mouth. The palate cleanser should be bland
and easily cleared from the mouth or otherwise appropriate to the objectives of the evaluation. The most effective palate cleanser
has been shown to be room temperature, water, and time. Bottled or filtered water and unsalted saltine/soda crackers are commonly
used cleansers. The temperature of the water can be manipulated to aid in palate cleansing of certain products, for example,
warmed water to clear oily residue products and cold water for hot spicy foods. Other cleansers, such as unflavored yogurt or milk,
a salt rinse (0.2 % NaCl in water), or extended rest periods between samples also may be effective. Often, only extended rest
periods will sufficiently eliminate the carryover effects of a product. Determine which cleanser or combination of cleaners is best
for a product during pretesting.
5.1.6.2 Nasal Cleansers—Should be used before and between samples evaluated by nose. The nasal cleanser needs to be as
neutral in odor as possible and easily cleared from the nasal cavity. The best nasal cleansers are also time and rest.
Recommendations, however, include sniffing water, the respondent’s odor free forearm, the back of the respondent’s odor free
hand, or an unfragranced napkin.
5.1.7 Carriers—Consider the test objective and nature of the product when determining if a carrier is needed. Carriers most
often are used to present products in a form that is more typical of how the product is used or consumed by consumers. In addition,
some products may require being evaluated with a carrier, for example, fruit flavors may need to be evaluated in a sucrose/citric
acid solution or a soy sauce may need to be evaluated on rice because of its high flavor intensity when evaluated plain. Product
and carrier can be combined prior to serving or served separately for the assessor to combine.
5.1.7.1 Several things need to be considered when selecting a carrier. The carrier should be appropriate for the product being
tested. This often includes selecting a carrier that represents one of the more common usages of the product, for example, chicken
for a BBQ sauce or turkey sandwich for mayonnaise. The carrier should have a neutral influence on the evaluation of the product.
The carrier should not mask product attributes critical to the evaluation, distract attention from the product, or exceed/fall short
of common consumer expectations for the carrier. For example, iceberg lettuce for a pourable salad dressing evaluation or saltine
crackers for a margarine evaluation are neutral, yet similar to common usage, and enable an assessora respondent to focus on
evaluating the product sample rather than the carrier. The carrier should be consistent in aroma, flavor, texture, and appearance
across all presentations of the samples; any inconsistencies can bias responses to the products themselves. In addition, the same
amount of carrier should be used for each sample.
5.1.7.2 It may be difficult to determine whether a carrier is the proper choice for the product evaluation. Testing both with and
without the carrier can be used to determine the impact on the differentiation of samples.
5.1.7.3 Another application of carriers to be considered is as an end-use. For example, it may be appropriate to test cereal with
milk added or pancakes with syrup added. Consumer research about how the product is used may help determine if a carrier is
appropriate.
5.1.8 Time Intervals—Pretesting will determine how much time is needed to allow an assessor’sa respondent’s senses to recover
between samples. If samples due to nature or flavor, or both, impact including aftertaste linger and temporal profile. For products
with low to moderate impact, a 60 second delay between samples is recommended; a longer delay >60 seconds may be required
for products with high impact and linger. When specific time intervals are required, steps need to be taken to ensure that all
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assessorsrespondents maintain the same intervals. Timers, stopwatches, and time-delayed computer screens may be helpful.or
time-delays, which are common on many computerized sensory softwares are recommended. Samples should be presented
monadic sequentially, with new samples only being served once the time interval is complete.
5.1.9 Expectoration—Consider the test objective in determining if assessors respondents are allowed to or need to expectorate.
Differences in expectoration techniques may affect assessorrespondent results. It may be desirable to standardize the technique.
Minimally, individual assessorsrespondents should treat all samples consistently. Provide assessorsrespondents with an appropriate
and sanitary means of expectoration. Sixteen-ounce opaque cups with lids work well, since assessorsrespondents can place their
mouths completely and discretely in the cup opening. Assessors should be responsible for discarding their own containers.
5.1.10 Product HoldingHolding/Equilibration Time—Ensure that adequate time between finished products production and
evaluation occurs. Some products may change following preparation or when exposed to the environment so it may be important
to control the time between sample preparation and serving. For example, bread and meat may dry out, candy may get tacky, soups
and sauces may thicken, ice cream may melt, French fries may get soft/limp, etc. Pretest to determine the appropriate holding
time.time and conditions. It may be appropriate to prepare product in batches throughout the testing period.
5.1.11 Test Environment—The testing environment should be quiet and odor-free. AssessorsRespondents and those serving the
samples should keep conversation to a minimum and speak quietly when necessary. Cologne, perfume, aftershave, etc., that may
interfere with the evaluation of products, should not be worn by either the serving staff or the assessorsrespondents (refer to STP
913 (1)).
5.1.12 Number of Samples—Consider assessorrespondent fatigue, both physiological and psychological, when determining the
number of samples to be evaluated in a test session. The flavor of the samples, number of questions, and length of test session
should also be considered.
5.1.13 Marking/Coding of Products and Samples—Ensure the sample labeling method does not contribute odors to the sample.
Grease pencils or coded stickers are recommended for marking sample containers. Felt markers or pens should be used with
caution due to their odor. Prepare in advance to allow the odor to dissipate.may introduce odor.
5.1.14 Sample Randomization/Sample Ordering—The order of taste sampling may influence how a respondent perceives a
product. To reduce these types of effects, the serving order can be randomized, balanced, or balanced in blocks.
5.2 Heated Foods Guidelines:
5.2.1 Consistency in the preparation of all samples is the primary goal. important. Use the appliance(s)appliances that is
commonly associated with product preparation. Consider preparing samples side-by-side in the same cooking unit or balance
among cooking units. All cooking units need to When using multiple cooking units, ensure the cooking performance is comparable.
It is recommended to acquire multiple units of the same make/model. Special precautions should be taken to avoid cross
contamination from volatile aromatics between flavored samples. Cooking units should be routinely calibrated. Most foods should
be cooked to a specific internal temperature. Some foods require heating for a specific length of time, for to a specified condition.
For example, a pie needs to be heated long enough to bake the crust. The location in the sample where the temperature will be
taken needs to be determined and remain consistent throughout testing. The internal temperature is sometimes lower than surface
temperature. Once cooked, foods should be held at a minimum of 60°C57°C for microbiological safety. Determine the effect of
holding, or tempering, samples. This effect includes changes in the initial internal temperature, as well as other physical changes.
Reheating is not recommended.
5.2.1.1 Many products do not cook uniformly, for example, a crust may form on the top and side surfaces, the outside edges
may cook to a higher temperature or become browner than the interior, etc. Prior to the test, determine if only the interior portions
will be used or if the entire product will be used. If the entire product is served, care must be taken to ensure that each
assessorrespondent evaluates similar portions.
5.2.1.2 Several items can be used to maintain the recommended temperature of samples prior to serving and during testing, for
example, heated sand, electrical pads/plates, heat lamps, water baths, preheated glass/borosilicate serving containers with lids,
steam tables, etc. Equipment should be similar in terms of wattage, energy source, shelf height, etc.
5.2.2 Microwaved—Microwaves—It is recommended that the same brand, model, and wattage ovens be used for product
preparation (see IEC 705). SinceMicrowave ovens vary in their output, even those with the same brand and model, it is
recommended that samples be balanced by ovens. All model. Therefore, ensure microwave ovens and methods maintain consistent
heating effects. All microwave ovens should be clean before each sample is placed in them. For preheating, consider placing a
microwave safe container with 1000 mL of water in the microwave oven for 10 min on high power. Ice bags or cold towels may
be appropriate for cooling microwave ovens.
5.2.2.1 If several microwave ovens will be operating at once, they must be tested/calibrated while all are operating at the same
time to be sure they are heating products similarly. Check circuit voltage to ensure uniform power supply conditions, one
microwave oven per circuit breaker is recommended. Line voltage may vary throughout the day. Extension cords are not
recommended for use with microwave ovens.
5.2.2.2 Place all samples in approximately the same position in the microwave oven. Minimize the effect of hot and cold spots
by rotating samples, stirring, and using turn tables. If samples are rotated, schedule the rotation, and rotate all samples the same
amount. similarly. Develop a procedure for maintaining microwave oven temperature throughout the test. Leaving the microwave
oven door open a predetermined amount of time between heating samples allows the air in the oven to cool down. It is
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recommended that samples be similar in weight, size, shape, etc., to ensure even cooking, however, identical cooking time may
not achieve the same end temperature. Pretesting the sample cook time is necessary.
5.2.3 Baked/Broiled—Standardize and monitor oven temperature throughout the test. Determine the oven temperature cycle and
be consistent placing products in the ovens during that cycle. Be consistent in using electric or gas ovens for a test.
5.2.3.1 Use the proper size pans, trays, cookie sheets, etc., to ensure even cooking of the samples. It is better to have fewer
samples in each oven and have them cook evenly on all sides. Allow a minimum of 2 in.5 cm between pans and oven walls for
proper air circulation. Be sure that the rack is in the same position in all ovens and samples always are placed in the same position.
5.2.3.2 Toasters, Toaster Ovens, Convection Ovens, and Conventional Ovens—Toasters, toaster ovens, convection ovens, and
conventional ovens heat Heat products differently. Toasters and toaster ovens generally are not recommended as substitutes for
conventional ovens. Food service equipment may be appropriate for selected applications.
5.2.4 Stove Top—Be consistent in using electric or gas burners for a test. Use uniform burner size, flame size, and heating
container. Control for hot spots or variations across cooking surfaces. Heating containers vary in the way they conduct and hold
heat. Consider using stainless steel double boilers for maximizing temperature maintenance over time.
5.2.5 Deep Fried—Condition fresh oil by heating oil for 1 h at 185 to 190°C. Fry at least two preliminary batches prior to frying
samples for evaluation. The recommended free fatty acid level is 1.5 %, but no more than 2
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