ASTM E1346-16

Standard Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation

SIGNIFICANCE AND USE
4.1 This practice is designed for use by the oil processor or research laboratory for evaluation by a trained sensory panel, or for use by quality control (QC) and quality assurance (QA) personnel for sampling from a tank truck, car, or any other bulk transportation container, or by both.  
4.2 The consistent use of this practice will provide representative samples for all sensory, chemical and physical analyses and will protect the oil from oxidation.  
4.3 The objective of this practice is to ensure that the sample is representative of the sample source from the time of sampling until the time of evaluation and to protect oil quality during that time.  
4.4 This practice addresses neither evaluation and scaling techniques, nor the sampling, handling, and preparing of solid fats.
SCOPE
1.1 This practice covers the recommended procedures for bulk sampling, handling, and preparing edible vegetable oil (liquid at room temperature) prior to sensory evaluation.  
1.2 This practice is consistent with the background information presented in ASTM STP 433, ASTM Manual 26, and ASTM STP 758. These should be consulted for supplemental guidance.  
1.3 The values stated in SI units are to be regarded as standard. The values given in parentheses are for information only.  
1.4 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: 31-Jul-2016
• 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

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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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: E1346 − 16
Standard Practice for
Bulk Sampling, Handling, and Preparing Edible Vegetable
1
Oils for Sensory Evaluation
This standard is issued under the fixed designation E1346; 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 4. Significance and Use
1.1 This practice covers the recommended procedures for 4.1 This practice is designed for use by the oil processor or
bulk sampling, handling, and preparing edible vegetable oil
research laboratory for evaluation by a trained sensory panel,
(liquid at room temperature) prior to sensory evaluation. or for use by quality control (QC) and quality assurance (QA)
personnel for sampling from a tank truck, car, or any other bulk
1.2 This practice is consistent with the background infor-
transportation container, or by both.
mation presented in ASTM STP 433, ASTM Manual 26, and
ASTM STP 758. These should be consulted for supplemental
4.2 The consistent use of this practice will provide repre-
guidance. sentative samples for all sensory, chemical and physical
analyses and will protect the oil from oxidation.
1.3 The values stated in SI units are to be regarded as
standard. The values given in parentheses are for information
4.3 The objective of this practice is to ensure that the sample
only.
is representative of the sample source from the time of
sampling until the time of evaluation and to protect oil quality
1.4 This standard does not purport to address all of the
during that time.
safety concerns, if any, associated with its use. It is the
responsibility of the user of this standard to establish appro-
4.4 This practice addresses neither evaluation and scaling
priate safety and health practices and determine the applica-
techniques, nor the sampling, handling, and preparing of solid
bility of regulatory limitations prior to use.
fats.
2. Referenced Documents
5. Apparatus
2
2.1 ASTM Publications:
4
5.1 Liquid Zone Sampler, or core sampler, or trier.
ASTM STP 433 Basic Principles of Sensory Evaluation
nd
5.2 Wide-Mouth Jars made of polyethylene terephthalate,
ASTM Manual 26 Manual on Sensory Testing Methods, 2
0.5 to 1.0 L.
Ed.
ASTM STP 758 Guidelines for the Selection and Training of
5.3 Amber Glass Bottles, 250 mL to 1 L, with narrow-mouth
Sensory Panel Members
tops that will withstand freezer temperatures.
3
2.2 AOCS Standard:
5.4 Plastic Caps with polytetrafluoroethylene (PTFE)
Method C1-47 Sampling
Liners, or tape (PTFE pipe thread tape), to cover top of bottle
opening before capping with new non-metallic screw type
3. Summary of Practice
caps. Tape should be 2.5 cm in width or wider to completely
3.1 This practice consists of the following basic steps:
cover bottle openings.
removing oil from bulk source, transporting and storing oil
5.5 Glass Funnels.
prior to evaluation, preparing oils for evaluation, presenting
samples to panel, and cleaning glassware.
5.6 Glove Box with inert gas (for example, nitrogen)
atmosphere, including an oxygen scavenging device.
1
This practice is under the jurisdiction of ASTM Committee E18 on Sensory
5.7 Glass Vial, 50 mL. Use amber glass for odor and flavor
Evaluationand is the direct responsibility of Subcommittee E18.06 on Food and
evaluation; and clear glass for visual examination of oil.
Beverage Evaluation.
Current edition approved Aug. 1, 2016. Published August 2016. Originally
5.8 Standard Disposable Glass Pipets, 10 mL, one per each
approved in 1990. Last previous edition approved in 2010 as E1346 – 90 (2010).
sample.
DOI: 10.1520/E1346-16.
2
Available from ASTM International Headquarters, 100 Barr Harbor Drive, PO
Box C700, West Conshohocken, PA 19428-2959.
3
Available from American Oil Chemists’ Society, P.O. Box 3989, Champaign,
4
IL 61826. Available from Refinery Supply Co., Tulsa, OK.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
E1346 − 16
5.9 Circulating Water bath, with automatic timer, thermo- 7.4 Fill bottle with oil, leaving 0.5 to 1 cm of headspace
stat and rack. between the oil and the cap liner.
5.10 Water bath Thermometer, with range from 20 to 100°C 7.5 Flush headspace with inert gas to remove all oxygen
in 1°C divisions, calibrated for 76 mm immersion, 305 mm
which deteriorates the oil, and cap bottle.
long.
7.5.1 Flush only the headspace with inert gas since bubbling
nitrogen through oil for short periods of time has little benefit.
6. Precautions
7.5.2 Analyze headspace for oxygen to ensure that bottles
6.1 Oil submitted for chemical and physical
...

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: E1346 − 90 (Reapproved 2010) E1346 − 16
Standard Practice for
Bulk Sampling, Handling, and Preparing Edible Vegetable
1
Oils for Sensory Evaluation
This standard is issued under the fixed designation E1346; 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 bulk sampling, handling, and preparing edible vegetable oil (liquid
at room temperature) prior to sensory evaluation.
1.2 This practice is consistent with the background information presented in ASTM STP 433, ASTM STP 434,Manual 26, and
ASTM STP 758. These should be consulted for supplemental guidance.
1.3 The values stated in SI units are to be regarded as standard. The values given in parentheses are for information only.
1.4 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.
2. Referenced Documents
2
2.1 ASTM Publications:
ASTM STP 433 Basic Principles of Sensory Evaluation
nd
ASTM STP 434Manual 26 Manual on Sensory Testing MethodsMethods, 2 Ed.
ASTM STP 758 Guidelines for the Selection and Training of Sensory Panel Members
3
2.2 AOCS Standard:
Method C1-47C1-47 Sampling
3. Summary of Practice
3.1 This practice consists of the following basic steps: removing oil from bulk source, transporting and startingstoring oil prior
to evaluation, preparing oils for evaluation, presenting samples to panel, and cleaning glassware.
4. Significance and Use
4.1 This practice is designed for use by the oil processor or research laboratory for evaluation by a trained sensory panel, or
for use by quality control (QC) and quality assurance (QA) personnel for sampling from a tank truck, car, or any other bulk
transportation container, or by both.
4.2 The consistent use of this practice will provide representative samples for all sensory, chemical and physical analyses and
will protect the oil from oxidation.
4.3 The objective of this practice is to ensure that the sample is representative of the sample source from the time of sampling
until the time of evaluation and to protect oil quality during that time.
4.4 This practice addresses neither evaluation and scaling techniques, nor the sampling, handling, and preparing of solid fats.
5. Apparatus
4,
5.1 Liquid Zone Sampler, or core sampler, or trier.
5.2 Wide-Mouth Jars,Jars made of polyethylene terephthalate, 0.5 to 1.0 L.
1
This practice is under the jurisdiction of ASTM Committee E18 on Sensory Evaluationand is the direct responsibility of Subcommittee E18.06 on Food and Beverage
Evaluation.
Current edition approved Aug. 15, 2010Aug. 1, 2016. Published December 2010August 2016. Originally approved in 1990. Last previous edition approved in 20062010
as E1346 – 90 (2006).(2010). DOI: 10.1520/E1346-90R10.10.1520/E1346-16.
2
Available from ASTM International Headquarters, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959.
3
Available from American Oil Chemists’ Society, P.O. Box 3989, Champaign, IL 61826.
4
Available from Zone Devices, Inc., San Rafael, CA.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
E1346 − 16
5.3 Amber Glass Bottles, 250 mL to 1 L, with narrow-mouth tops that will withstand freezer temperatures.
5.4 Plastic Caps with polytetrafluoroethylene (PTFE) Liners, or tape (PTFE pipe thread tape), to cover top of bottle opening
before capping with new non-metallic screw type caps. Tape should be 2.5 cm in width or wider to completely cover bottle
openings.
5.5 Glass Funnels.
5.6 Glove Box with inert gas nitrogen (for example, nitrogen) atmosphere, including an oxygen scavenging device.
5.7 Glass Vial, 50 mL. Use amber glass for odor and flavor evaluationevaluation; and clear glass for visual examination of oil.
5.8 Standard Disposable Glass Pipets, 10 mL, one per each sample.
5.9 Circulating Waterbath, Water bath, with automatic timer, thermostat and rack.
5.10 Waterbath Water bath Thermometer, with range from 20 to 100°C in 1°C divisions, calibrated for 76 mm immersion, 305
mm long.
6.
...