ASTM E2892-21

Standard Test Method for Odor and Flavor Transfer From Materials in Contact With Municipal Drinking Water

SIGNIFICANCE AND USE
5.1 Many materials that come into contact with drinking water have the potential of impacting the aesthetic quality of the water. Some of these diverse materials include: storage reservoirs, concrete or metal piping, or both, sealants, synthetic reservoir covers and liners, mending adhesives, gaskets, paints, and plastics. Though NSF Standard 61 provides testing for health effects, it does not address taste and odor implications. A Utility Quick Test (1),4 has been proposed, but has not been adopted as an official test standard. Taste and odor problems have been reported as a result of organic compounds leaching from approved materials into water. Materials only need to be tested if they come into direct contact with drinking water.
SCOPE
1.1 This test method describes procedures for measuring odor and flavor properties of materials which may come into direct contact with municipal drinking water. For this method, “drinking water” will be considered water from the source (for example, river, lake, reservoir) through the municipal distribution system (that is, not including in-home or in-business taps). The focus of this test method is the evaluation of the materials in terms of their potential to transfer odors, flavors, or both to water.  
1.2 This test method provides sample preparation procedures, methods of sensory evaluation, and a process for interpretation of results.  
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. All materials that come into contact with drinking water are required to be approved through testing by accredited laboratories using NSF/ANSI Standard 61. 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: 14-Jul-2021
• ICS: 13.060.20 - Drinking water
• ICS: 67.250 - Materials and articles in contact with foodstuffs
• Technical Committee: E18 - Sensory Evaluation
• Drafting Committee: E18.06 - Food and Beverage Evaluation

Relations

• Refers: ASTM E253-19 - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 15-Oct-2019
• Refers: ASTM E1870-11(2019) - Standard Test Method for Odor and Taste Transfer from Polymeric Packaging Film
• Effective Date: 01-Aug-2019
• Refers: ASTM E544-18 - Standard Practice for Referencing Suprathreshold Odor Intensity
• Effective Date: 01-Oct-2018
• Refers: ASTM E253-18a - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 01-Oct-2018
• Refers: ASTM E1885-18 - Standard Test Method for Sensory Analysis—Triangle Test
• Effective Date: 15-Aug-2018
• Refers: ASTM E253-18 - Standard Terminology Relating to Sensory Evaluation of Materials and Products
• Effective Date: 15-Jun-2018
• 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

Overview

ASTM E2892-21 is a standardized test method developed by ASTM International for measuring odor and flavor transfer from materials that come into contact with municipal drinking water. This method is crucial for ensuring the aesthetic quality of drinking water by evaluating whether materials such as pipes, tanks, coatings, and sealants impart any undesirable tastes or odors to water as it moves from source through the municipal distribution system.

While NSF/ANSI Standard 61 addresses the health impacts of materials in drinking water systems, it does not cover sensory qualities such as taste and odor. ASTM E2892-21 fills this gap, focusing specifically on the sensory evaluation of products intended for direct contact with municipal water supplies. Only materials in direct contact with water require testing under this standard.

Key Topics

• Scope and Purpose: Defines procedures for evaluating potential odor and flavor transfer from materials in contact with municipal water, excluding in-home or in-business end-points.
• Sample Preparation: Outlines preparation of materials, including careful cleaning, conditioning with blank water, and disinfection consideration. Samples must be representative and tested in triplicate.
• Sensory Evaluation: Uses trained panels and established sensory analysis methods to assess water after contact with materials. Techniques include flavor profile analysis and standardized scoring for aroma and flavor intensity.
• Interpretation of Results: Establishes criteria for passing or failing based on consensus intensity scores. Sensory characteristics rated greater than “slight” often indicate potential for consumer complaints.
• Reporting Requirements: Specifies detailed documentation for all steps, outcomes, and recommendations to ensure reproducibility and transparency.

Applications

ASTM E2892-21 is widely applicable to materials and components used in municipal water distribution, including:

• Pipes and Fittings: Metal, concrete, or plastic piping direct contact surfaces.
• Tanks and Reservoirs: Linings and structural elements for water storage.
• Sealants and Gaskets: Materials used at joints or seams.
• Coatings and Liners: Synthetic linings or protective coatings for infrastructure elements.
• Plastics and Adhesives: Used in repairs or as integral parts of the system.

By applying this standard, water utilities, manufacturers, and regulatory bodies can:

• Prevent Off-Taste and Odor Issues: Proactively test materials before installation to avoid customer complaints related to water aesthetics.
• Support Regulatory Compliance: Complement existing health-focused standards with thorough sensory evaluation, ensuring both safety and acceptability.
• Enhance Consumer Confidence: Demonstrate commitment to delivering high-quality, aesthetically pleasing municipal drinking water.

Related Standards

• NSF/ANSI Standard 61: Focuses on health effects of materials in drinking water systems. ASTM E2892-21 complements this by focusing on taste and odor.
• ASTM D1292: Test Method for Odor in Water.
• ASTM E253: Terminology Relating to Sensory Evaluation.
• ASTM E544: Practice for Referencing Suprathreshold Odor Intensity.
• ASTM E1885: Test Method for Sensory Analysis-Triangle Test.
• ASTM E1870: Test Method for Odor and Taste Transfer from Polymeric Packaging Film.
• British Standard BS6920: Suitability of non-metallic products for use in contact with water.
• EN 12873: Influence of materials on water intended for human consumption.

ASTM E2892-21 is a valuable standard for safeguarding the sensory quality of municipal drinking water and ensuring materials used in water system infrastructure do not compromise the customer experience. By following this method, stakeholders can proactively address potential issues, support regulatory compliance, and maintain high standards for public water systems.

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: E2892 − 21
Standard Test Method for
Odor and Flavor Transfer From Materials in Contact With
Municipal Drinking Water
This standard is issued under the fixed designation E2892; 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 E544 Practice for Referencing Suprathreshold Odor Inten-
sity
1.1 This test method describes procedures for measuring
E1870 Test Method for Odor and Taste Transfer from
odor and flavor properties of materials which may come into
Polymeric Packaging Film
direct contact with municipal drinking water. For this method,
E1885 Test Method for Sensory Analysis—Triangle Test
“drinking water” will be considered water from the source (for
2.2 NSF/ANS Standard:
example, river, lake, reservoir) through the municipal distribu-
NSF/ANSI Standard 61 Drinking Water System Compo-
tion system (that is, not including in-home or in-business taps).
nents – Health Effects
The focus of this test method is the evaluation of the materials
in terms of their potential to transfer odors, flavors, or both to
3. Terminology
water.
3.1 Definitions—See Terminology E253.
1.2 This test method provides sample preparation
procedures, methods of sensory evaluation, and a process for
4. Summary of Test Method
interpretation of results.
4.1 This test method provides a measure of the impact that
1.3 This standard does not purport to address all of the
a material may impart on the odor and flavor of water. This
safety concerns, if any, associated with its use. All materials
method defines the procedure for preparation and evaluation of
that come into contact with drinking water are required to be
the material using four steps: (1) preparation of component
approved through testing by accredited laboratories using
sample, (2) leaching of sample in extraction water, (3) sensory
NSF/ANSI Standard 61. It is the responsibility of the user of
evaluation, and (4) data analysis and interpretation.
this standard to establish appropriate safety, health, and
environmental practices and determine the applicability of
5. Significance and Use
regulatory limitations prior to use.
5.1 Many materials that come into contact with drinking
1.4 This international standard was developed in accor-
water have the potential of impacting the aesthetic quality of
dance with internationally recognized principles on standard-
the water. Some of these diverse materials include: storage
ization established in the Decision on Principles for the
reservoirs,concreteormetalpiping,orboth,sealants,synthetic
Development of International Standards, Guides and Recom-
reservoircoversandliners,mendingadhesives,gaskets,paints,
mendations issued by the World Trade Organization Technical
and plastics. Though NSF Standard 61 provides testing for
Barriers to Trade (TBT) Committee.
health effects, it does not address taste and odor implications.
2. Referenced Documents
AUtility Quick Test (1), has been proposed, but has not been
adopted as an official test standard. Taste and odor problems
2.1 ASTM Standards:
have been reported as a result of organic compounds leaching
D1292 Test Method for Odor in Water
from approved materials into water. Materials only need to be
E253 Terminology Relating to Sensory Evaluation of Mate-
tested if they come into direct contact with drinking water.
rials and Products
6. Testing Facilities and Personnel
This test method is under the jurisdiction ofASTM Committee E18 on Sensory
Evaluation and is the direct responsibility of Subcommittee E18.06 on Food and
6.1 All personnel involved in any aspect of the testing
Beverage Evaluation.
shouldtakeprecautionstorefrainfromusingpersonalproducts
Current edition approved July 15, 2021. Published August 2021. Originally
approved in 2015. Last previous edition approved in 2015 as E2892 – 15. DOI:
10.1520/E2892-21.
2 3
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Arbor, MI 48105, http://www.nsf.org.
Standards volume information, refer to the standard’s Document Summary page on The boldface numbers in parentheses refer to a list of references at the end of
the ASTM website. this standard.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
E2892 − 21
(for example, perfume, cologne, scented soaps, food products) site-applied products. The material should be tested in tripli-
which may introduce extraneous odors. cate (that is, three separate samples of material).
6.2 Guidelines for optimal sensory testing location criteria 9.2 Samples of the test material shall be kept intact as much
are detailed in Ref (2). At a minimum, all testing should be aspossible(thatis,notcutintofinepieces).Wholecomponents
conducted in a location that is odor-free, quiet, temperature should be used when practical. If component must be cut, only
controlled, and not used for chemical testing. the areas that will be in contact with drinking water should be
exposed to the test water.
6.3 This test method is intended for use by trained panels
under leadership of a sensory professional. For discussions on 9.3 For large components, such as tanks and reservoirs,
training assessors, see Refs (2-4). material samples may be evaluated on behalf of the finished
product. Concrete surrogate samples may be evaluated on
behalf of concrete lined pipes and other concrete-based prod-
7. Materials
ucts.
7.1 Blank Water, as odorless and tasteless as possible.
9.4 Site applied products include coatings, linings, paints,
Bottled spring water should be assessed by the panel prior to
sealants, and solvent cements. These products applied to an
use in testing. If noticeable odor(s) or taste(s) are present,
appropriate substrate may be evaluated on behalf of compo-
obtain a different lot or brand of water until a suitable product
nents whose entire water contact surface is covered by the
is identified.
coating. The manufacturer shall provide detailed application
7.2 Glass Vessel, beaker or equivalent, large enough to hold
instructions, including: (1) Surface preparation; (2) Mix ratios
volume as determined in Section 10.
and mixing method; (3) Method of application; (4) Minimum
7.3 Aluminum Foil, uncoated.
cure temperature, time, and conditions; (5) Product film
thickness; and (6) Associated products, for example, primers
7.4 GlassBottles,1 LwithPTFE-linedscrewcapforstoring
and undercoats.
samples prior to sensory evaluation.
9.5 Remove any surface materials (labels, tape, etc); do not
7.5 Plastic Cups, 5 or 6 oz, brand that has been predeter-
use soaps or solvents.
mined not to impart any interfering odors or flavors to water
they will contain. Do not use wax coated or paper cups.
9.6 Rinse with blank water.
7.6 Watch Glasses, large enough to cover the cups used in
9.7 Conditionthematerialtobetestedbysoakingitinblank
the method.
water for a defined period of time depending on the material
and its use. See NSF/ANSI 61 and Refs (5 and 6).
8. Cleaning Glassware
9.8 Disinfection:
8.1 Use new, clean glassware for each evaluation. This
9.8.1 Note that disinfection may impact the sensory evalu-
glassware must be odor-free and shown not to impart any taste
ation. If disinfection is necessary, conduct aroma evaluation on
or odor to the sample during testing. Any caps or liners not
the sample prior to the disinfection.
madeofglassmustbediscardedafterusesincethesecannotbe
9.8.2 Disinfect sample by soaking for three hours in aque-
sufficiently clean for reuse.
ous solution (using blank water) of 50 mg/L chlorine; rinse
withblankwateruntilwashwatercontains<0.5mg/Lchlorine.
8.2 If it is not economically practical to use new glassware
9.8.3 Repeat the aroma evaluation on the disinfected
each time, ensure the glassware is clean and odor-free prior to
sample. If the aroma characteristics are significantly different
each use.
from the original sample, the user must determine if this test is
8.3 If glassware must be reused, rinse with water immedi-
appropriate for their purposes.
ately after completion of testing. Cleaning should then be
9.8.4 If the aroma evaluation on the disinfected and non-
completed by washing with commercial, unscented glassware
disinfected sample are comparable, proceed with flavor evalu-
washing detergent to remove any residue. Test the glassware
ation.
for cleanliness by rinsing with distilled water and observing
how the water rinses from the surface. The water should sheet
10. Exposure Method
off of the surface rather than form droplets. The exact glass-
10.1 Use blank water as defined in 7.1 for all leaching
ware cleaning procedure used must be tested to confirm the
procedures.
glassware will not impart any taste or odor during testing.
10.2 Amethod blank shall be processed in the same manner
8.4 Store all glassware in a closed cabinet away from
as the samples, using the same blank water, but without
chemical odors to protect from contamination. Glassware
addition of the test material.
stored upside down or with foil over any openings will prevent
dust from settling on surfaces.
10.3 All samples should be prepared in triplicate (that is,
three separate pieces of material to be leached in three
9. Sample Preparation and Cleaning
containers of blank water).
9.1 A representative sample of the material shall be tested. 10.4 The test shall be conducted using a 24-h exposure
The sample should include all components as intended in the period. Alternate exposure times may be used to better repli-
final use. Test pieces may be either factory made products or cate operational use of the product.
E2892 − 21
10.5 Surface area to volume ratio should be at least 15 11.7.1 Gently swirl the cup on the table to release odors into
cm /L or greater. For guidance on proper surface to volume the headspace.
ratios for particular material types, see NSF/ANSI Standard 61 11.7.2 Move the watch glass back slightly and, keeping
and Refs (1, 5 and 6). The entire surface of the sample should hands away from the cup, assess the aroma by taking a few
be covered by the extraction water. The extraction vessel short sniffs. Rest for 10 to 15 s between samples. Repeat if
should be covered with clean aluminum foil and stored at necessary to decide on the descriptors, but the intensity rating
ambient temperature (25 6 2 °C). should be decided on the first sniff.
11.7.3 Record each odor attribute on the score sheet (Ap-
10.6 At the end of the leaching period, the water (leachate)
pendix X3) with a corresponding intensity (Appendix X1,
should be decanted into 1 L glass bottles with no headspace
Appendix X2).
and sealed with PTFE-lined caps. Store samples at 4 °C until
11.7.4 Assessodorforallsamples;donotdiscusswithother
time of sensory evaluation. The evaluation should be con-
assessors until the time for discussion.
ducted within 48 hours.
11.8 If the odor test passes, follow with flavor evaluation.
11. Sensory Method
11.8.1 Take approximately 10 mL of water into the mouth
11.1 A method commonly used in the municipal water
and roll it over entire tongue. Slurping may enhance the flavor
industry is Standard Method 2170 Flavor Profile Analysis
assessment;thepanelshoulddecideuponthetechniquepriorto
published in Ref (7), which is based on Flavor Profile Method
assessment.
in ASTM Manual 26 (2). Refer to Standard Method 2170 for
11.8.2 Swallow slowly. Alternatively, the panel staff may
details on the analysis. This
...

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: E2892 − 15 E2892 − 21
Standard Test Method for
Odor and Flavor Transfer fromFrom Materials in Contact
withWith Municipal Drinking Water
This standard is issued under the fixed designation E2892; 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 test method describes procedures for measuring odor and flavor properties of new products materials which may come
into direct contact with municipal drinking water. For this method, “drinking water” will be considered water from the source (for
example, river, lake, reservoir) through the municipal distribution system (that is, not including in-home or in-business taps). The
focus of this test method is the evaluation of the materials in terms of their potential to transfer odors, flavors, or both to water.
1.2 This test method provides sample preparation procedures, methods of sensory evaluation, and a process for interpretation of
results.
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. All materials that come
into contact with drinking water are required to be approved through testing by accredited laboratories using NSF/ANSI Standard
61. 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:
D1292 Test Method for Odor in Water
E253 Terminology Relating to Sensory Evaluation of Materials and Products
E544 Practice for Referencing Suprathreshold Odor Intensity
E1885 Test Method for Sensory Analysis—Triangle Test
E1870 Test Method for Odor and Taste Transfer from Polymeric Packaging Film
E1885 Test Method for Sensory Analysis—Triangle Test
2.2 Other Standards:NSF/ANS Standard:
NSF/ANSI Standard 61 Drinking Water System Components – Health Effects
3. Terminology
3.1 Definitions—See Terminology E253.
This test method 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 Jan. 1, 2015July 15, 2021. Published January 2015August 2021. Originally approved in 2015. Last previous edition approved in 2015 as E2892 –
15. DOI: 10.1520/E2892-15.10.1520/E2892-21.
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 NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Arbor, MI 48113-0140,48105, http://www.nsf.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
E2892 − 21
4. Summary of Test Method
4.1 The inherent odor and flavor level of the material is estimated from the intensities developed upon exposure to This test
method provides a measure of the impact that a material may impart on the odor and flavor of water. This method defines the
procedure for preparation and evaluation of the material using four steps: (1) Preparationpreparation of component sample;sample,
(2) Leachingleaching of sample in extraction water;water, (3) Sensory analysis;sensory evaluation, and (4) Datadata analysis and
interpretation.
5. Significance and Use
5.1 Many materials that come into contact with drinking water have the potential of impacting the aesthetic quality of the water.
Some of these diverse materials include: storage reservoirs, concrete or metal piping, or both, sealants, synthetic reservoir covers
and liners, mending adhesives, gaskets, paints, and plastics. Though NSF Standard 61 provides testing for health effects, it does
not address taste and odor implications. A Utility Quick Test, Ref Test (1), has been proposed, but has not been adopted as an
official test standard. Taste and odor problems have been reported as a result of organic compounds leaching from approved
materials into water. Materials only need to be tested if they come into direct contact with drinking water.
6. Testing Facilities and Personnel
6.1 All personnel involved in any aspect of the testing should take precautions to refrain from using personal products (for
example, perfume, cologne, scented soaps, food products) which may introduce extraneous odors.
6.2 Guidelines for optimal sensory testing location criteria are detailed in Ref (2). At a minimum, all testing should be conducted
in a location that is odor-free, quiet, temperature controlled, and not used for chemical testing.
6.3 This test method is intended for use by trained panels under leadership of a sensory professional. For discussions on training
panelists,assessors, see Refs (2-4).
7. Materials
7.1 Blank Water, as odorless and tasteless as possible. Bottled spring water should be assessed by the panel prior to use in testing.
If noticeable odor(s) or taste(s) are present, obtain a different lot or brand of water until a suitable product is identified.
7.2 Glass Vessel, beaker or equivalent, large enough to hold volume as determined in Section 10.
7.3 Aluminum Foil, uncoated.
7.4 Glass Bottles, 1-L1 L with PTFE-lined screw cap for storing samples prior to sensory analysis.evaluation.
7.5 Plastic Cups, 5 or 6 oz, brand that has been predetermined not to impart any interfering odors or flavors to water they will
contain. Do not use wax coated or paper cups.
7.6 Watch Glasses, large enough to cover the cups used in the method.
8. Cleaning Glassware
8.1 Use new, clean glassware for each evaluation. This glassware must be odor-free and shown not to impart any taste or odor
to the sample during testing. Any caps or liners not made of glass must be discarded after use since these cannot be sufficiently
clean for reuse.
8.2 If it is not economically practical to use new glassware each time, ensure the glassware is clean and odor-free prior to each
use.
The boldface numbers in parentheses refer to a list of references at the end of this standard.
E2892 − 21
8.3 If glassware must be reused, rinse with water immediately after completion of testing. Cleaning should then be completed by
washing with commercial, unscented glassware washing detergent to remove any residue. Test the glassware for cleanliness by
rinsing with distilled water and observing how the water rinses from the surface. The water should sheet off of the surface rather
than form droplets. The exact glassware cleaning procedure used must be tested to confirm the glassware will not impart any taste
or odor during testing.
8.4 Store all glassware in a closed cabinet away from chemical odors to protect from contamination. Glassware stored upside
down or with foil over any openings will prevent dust from settling on surfaces.
9. Sample Preparation and Cleaning
9.1 A representative sample of the material shall be tested. The sample should include all components as intended in the final use.
Test pieces may be either factory made products or site-applied products. The material should be tested in triplicate (that is, three
separate samples of material).
9.2 Samples of the test material shall be kept intact as much as possible (that is, not cut into fine pieces). Whole components should
be used when practical. If component must be cut, only the areas that will be in contact with drinking water should be exposed
to the test water.
9.3 For large components, such as tanks and reservoirs, material samples may be evaluated on behalf of the finished product.
Concrete surrogate samples may be evaluated on behalf of concrete lined pipes and other concrete-based products.
9.4 Site applied products include coatings, linings, paints, sealants, and solvent cements. These products applied to an appropriate
substrate may be evaluated on behalf of components whose entire water contact surface is covered by the coating. The
manufacturer shall provide detailed application instructions, including: (1) Surface preparation; (2) Mix ratios and mixing method;
(3) Method of application; (4) Minimum cure temperature, time, and conditions; (5) Product film thickness; and (6) Associated
products, for example, primers and undercoats.
9.5 Remove any surface materials (labels, tape, etc); do not use soaps or solvents.
9.6 Rinse with blank water.
9.7 Condition the material to be tested by soaking it in blank water for a defined period of time depending on the material and
its use. See NSF/ANSI 61 and Refs (5 and 6).
9.8 Disinfection:
9.8.1 Note that disinfection may impact the sensory analysis. Conduct aroma analysisevaluation. If disinfection is necessary,
conduct aroma evaluation on the sample prior to the disinfection.
9.8.2 Disinfect sample by soaking for three hours in aqueous solution (using blank water) of 50 mg/L chlorine; rinse with blank
water until wash water contains <0.5 mg/L chlorine.
9.8.3 Repeat the aroma analysisevaluation on the disinfected sample. If the aroma characteristics are significantly different from
the original sample, the user must determine if this test is appropriate for their purposes.
9.8.4 If the aroma analysisevaluation on the disinfected and non-disinfected sample are comparable, proceed with flavor
analysis.evaluation.
10. Exposure Method
10.1 Use blank water as defined in 7.1 for all leaching procedures.
E2892 − 21
10.2 A method blank shall be processed in the same manner as the samples, using the same blank water, but without addition of
the test material.
10.3 All samples should be prepared in triplicate (that is, three separate pieces of material to be leached in three containers of blank
water).
10.4 The test shall be conducted using a 24-h exposure period. Alternate exposure times may be used to better replicate operational
use of the product.
10.5 Surface area to volume ratio should be at least 15 cm /L or greater. For guidance on proper surface to volume ratios for
particular material types, see NSF/ANSI Standard 61 and Refs (1, 5 and 6). The entire surface of the sample should be covered
by the extraction water. The extraction vessel should be covered with clean aluminum foil and stored at ambient temperature (25
6 2°C). 2 °C).
10.6 At the end of the leaching period, the water (leachate) should be decanted into 1-L1 L glass bottles with no headspace and
sealed with PTFE-lined caps. Store samples at 4°C4 °C until time of analysis. Analysis sensory evaluation. The evaluation should
be conducted within 48 hours.
11. Sensory Method
11.1 The recommended method is the A method commonly used in the municipal water industry is Standard Method 2170 Flavor
Profile Analysis published in Ref (7), which is based on Flavor Profile Method in ASTM Manual 26 (2). Refer to Standard Method
2170 for details on the analysis. This descriptive method is preferred over triangle difference tests discrimination methods such
as the triangle test (Test Method E1885)), or the threshold odor number method (TON, Test Method D1292, Standard Method
2150B, Ref (7)) because it is a direct measurement of the contaminating attribute and an overall difference from the blank water.
Other descriptive methods may be used; however, the Standard Method 2170 is currentlyhas been the method used by the drinking
water industry, and the use of a single technique provides consistency among sensory panels.
11.2 The flavor intensity scale is shown in Appendix X1. An odor intensity scale spanning the typical drinking water intensity
range (8) is shown in Appendix X2. Additional practice to help understand odor intensity can be conducted using the butanol scale
(Practices E544).
NOTE 1—This practice is for aroma only.
11.3 Use an experienced panel of five assessors who are trained in this method, but no fewer than three; see Refs (2-4, 9).
Assessors should be selected for their ability to identify odors and flavors, rank intensities, and communicate perceptions.
11.4 Provide a score sheet with a short list of common attributes, plus write-in spaces. Common sources of off-odors and flavors
along with their sensory descriptors can be found in Test Method E
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