ASTM E1871-97

Standard Practice for Serving Protocol for Sensory Evaluation of Foods and Beverages

SCOPE
1.1 This practice describes suggested procedures for presenting samples to sensory assessors. The purpose of this practice is to provide general guidelines for conducting sensory evaluation on a variety of foods and beverages, excluding beverage alcohol.
1.2 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.

General Information

• Status: Historical
• Publication Date: 09-May-1997
• ICS: 67.240 - Sensory analysis
• Technical Committee: E18 - Sensory Evaluation
• Drafting Committee: E18.06 - Food and Beverage Evaluation

Relations

• Replaced By: ASTM E1871-97(2004) - Standard Practice for Serving Protocol for Sensory Evaluation of Foods and Beverages
• Effective Date: 01-Nov-2004
• Referred By: ASTM E2610-18 - Standard Test Method for Sensory Analysis—Duo-Trio Test
• Effective Date: 10-May-1997
• Referred By: ASTM E2139-05(2018) - Standard Test Method for Same-Different Test
• Effective Date: 10-May-1997
• Referred By: ASTM E1879-22 - Standard Guide for Sensory Evaluation of Beverages Containing Alcohol
• Effective Date: 10-May-1997
• Referred By: ASTM E2164-16 - Standard Test Method for Directional Difference Test
• Effective Date: 10-May-1997
• Referred By: ASTM E2263-12(2018) - Standard Test Method for Paired Preference Test
• Effective Date: 10-May-1997
• Referred By: ASTM E1885-18 - Standard Test Method for Sensory Analysis—Triangle Test
• Effective Date: 10-May-1997
• Referred By: ASTM E1627-19 - Standard Practice for Sensory Evaluation of Edible Oils and Fats
• Effective Date: 10-May-1997
• Referred By: ASTM E1697-05(2020) - Standard Test Method for Unipolar Magnitude Estimation of Sensory Attributes
• Effective Date: 10-May-1997
• Referred By: ASTM E2943-15(2021) - Standard Guide for Two-Sample Acceptance and Preference Testing With Consumers
• Effective Date: 10-May-1997
• Referred By: ASTM E3009-23 - Standard Test Method for Sensory Analysis—Tetrad Test
• Effective Date: 10-May-1997

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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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:E1871–97
Standard Practice 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 (e) indicates an editorial change since the last revision or reapproval.
1. Scope 5.1.1 Pretest—A practice session may be conducted with a
few staff members or assessors to determine if the selected
1.1 This practice describes suggested procedures for pre-
procedures are appropriate for a specific test. Serving sizes,
senting samples to sensory assessors. The purpose of this
number of samples, number of questions, palate cleansers,
practiceistoprovidegeneralguidelinesforconductingsensory
sample temperature, lighting, etc., should be determined by
evaluation on a variety of foods and beverages, excluding
pretesting and appropriately modified for the actual test.
beverage alcohol.
5.1.2 Product Variability—Variability exists in all products.
1.2 This standard does not purport to address all of the
Howproductvariabilityishandleddependsontheobjectiveof
safety concerns, if any, associated with its use. It is the
the test, the size of the effect one is attempting to detect, and
responsibility of the user of this standard to establish appro-
the risks associated with decision making. Unless the test is
priate safety and health practices and determine the applica-
designed to understand the extent of product variability, it
bility of regulatory limitations prior to use.
should be minimized.
2. Referenced Documents
5.1.2.1 Samples must be consistent and uniform regarding
production lot, age, package size, etc. All test conditions and
2.1 ASTM Standards:
serving procedures are determined by the test objective, test
E1627 Practice for Sensory Evaluation of Edible Oils and
2
method,andtestdesign.Adescriptivetestmighthavedifferent
Fats
requirements than an acceptance or preference test. It is
E1810 Practice for Evaluating the Effects of Contaminants
2
important that all sample preparation and serving procedures
on the Odor and Waste of Exposed Fish
be pretested.
2.2 IEC Standard:
5.1.2.2 Consider product variability when preparing
IEC 705 Guideline for Power Output Measurement of
3
samples for a test. Based on the objective of the test, contents
Consumer Microwave Ovens
of all containers may be blended for a given product prior to
3. Summary of Practice
portioning individual samples or samples may be portioned
from individual containers. For example, if six bottles of a
3.1 Consistency must be maintained in all aspects of prepa-
given brand of salad dressing are required for a test, it may be
ration and serving of samples to ensure reproducible data.
decided to blend the contents of the six bottles. While this
Guidelines for consistency may change with the test objective.
option appears to provide the most uniform sampling, it masks
4. Significance and Use
anyvariationamongthesixbottles.Thiscanimpacttheresults
if a positive or negative effect goes undetected.
4.1 This practice provides general guidelines and recom-
5.1.2.3 Another consideration is the pouring sequence for
mendations for presenting samples to assessors for sensory
products that layer, for example, blended beverages and salad
evaluation. Specific situations may require variations to these
dressings.Eachsampleshouldbetakenfromthesamelocation
guidelines.
within the container for all variables for a single assessor.
5. Procedure
Another consideration of product variability is the difference
between exposed surfaces and interior surfaces. Some prod-
5.1 General Guidelines:
ucts, for example, peanut butter, mayonnaise, butter, jam, and
frozen desserts, may require removal of exposed surfaces prior
1
This practice is under the jurisdiction of ASTM Committee E-18 on Sensory
to evaluation. It may be important, however, to evaluate both
Evaluation of Materials and Products and is the direct responsibility of Subcom-
exposed and interior surfaces.
mittee E18.06 on Food and Beverage Evaluation.
Current edition approved May 10, 1997. Published August 1997.
5.1.3 Serving Containers/Utensils—The same type of con-
2
Annual Book of ASTM Standards, Vol 15.07.
tainers and utensils should be used throughout the test. Con-
3
Available from International Microwave Power Institute, 13542 Union Village
sider the following when choosing the container/utensil:
Circle, Clifton, VA 22024. Phone: [phone].
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
1

---------------------- Page: 1 ----------------------
E1871
(a) The test objective, for example, a lid may be
...