ASTM E1879-97
(Guide)Standard Guide for Sensory Evaluation of Beverages Containing Alcohol
Standard Guide for Sensory Evaluation of Beverages Containing Alcohol
SCOPE
1.1 This guide provides guidelines specific to the sensory evaluation of beverages containing alcohol, including beer, wine, coolers, cocktails, liqueurs, and distilled spirits.
1.2 This guide addresses safety, legal, panel selection, sample preparation, and test procedures specific to beverages containing alcohol.
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 and health practices and determine the applicability of regulatory limitations prior to use.
1.4 This guide does not recommend a specific test method.
General Information
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Standards Content (Sample)
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Designation: E 1879 – 97
Standard Guide for
1
Sensory Evaluation of Beverages Containing Alcohol
This standard is issued under the fixed designation E 1879; 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 (e) indicates an editorial change since the last revision or reapproval.
1. Scope 3.2.1.1 The sponsor of this study is a well-known major
manufacturer who considers the health and safety of research
1.1 This guide provides guidelines specific to the sensory
participants and the public to be of the utmost importance.
evaluation of beverages containing alcohol, including beer,
3.2.1.2 Specific guidelines that must be followed while
wine, coolers, cocktails, liqueurs, and distilled spirits.
participating in this product test are listed as follows. Compli-
1.2 This guide addresses safety, legal, panel selection,
ance with these guidelines is necessary to ensure that the
sample preparation, and test procedures specific to beverages
beverage alcohol product you are given is consumed in a
containing alcohol.
responsible manner. Please read and follow these guidelines
1.3 This standard does not purport to address all of the
carefully.
safety concerns, if any, associated with its use. It is the
(1) Do not open test product(s) until you arrive home.
responsibility of the user of this standard to establish appro-
(2) If you are driving, you must transport the test product to
priate safety and health practices and determine the applica-
your home in the trunk of your car.
bility of regulatory limitations prior to use.
(3) Do not drive or operate heavy machinery after sampling
1.4 This guide does not recommend a specific test method.
test product(s).
2. Significance and Use
(4) Do not leave the test product(s) in a place where it is
accessible to individuals under the legal drinking age.
2.1 The procedures recommended in this guide can be used
(5) If there is a need to return used beverage containers, you
for the sensory evaluation of beverages containing alcohol.
must empty the container completely because it is illegal to
2.2 This guide provides practical suggestions to maximize
transport open containers of beverage alcohol.
panelist safety and to minimize the risks and liabilities of the
3.3 Central Location or Intercept Testing:
person or corporation responsible for administering the sensory
3.3.1 Safety is most critical in situations where consumers
evaluation of beverages containing alcohol.
evaluate beverage alcohol products at a central location. There
2.3 This guide also provides practical suggestions when
are several steps that can be taken to ensure respondent safety:
dealing with various government agencies that are involved in
3.3.1.1 Provide transportation to and from the test location.
distributing beverage alcohol test products.
3.3.1.2 Have a certified bartender or highly trained profes-
3. Safety
sional provide each respondent with the test products. Instruct
the bartender or professional not to serve respondents whom
2
NOTE 1—See also Fig. 1 and STP 913 (1).
exhibit any signs of intoxication. The Hotel, Tavern, and
3.1 Medical Condition—Potential panelists must be in good
Restaurant Association in each state offers techniques in
medical condition with no serious health problems. Inform
alcohol management courses. It is recommended that all
them that they should not participate on panels if they are
servers complete this course.
taking prescription or over-the-counter medications, which are
3.3.1.3 Limit the sample volume for evaluation to an
contraindicated when combined with alcohol.
amount which will ensure the respondent will not have a blood
3.2 Home-Use Testing:
alcohol level greater than a legal limit (see Table 1).
3.2.1 Home use tests with beverages containing alcohol are
3.4 Employee Panels:
often used to determine how products are consumed. Trans-
3.4.1 When employees evaluate product(s) at their work-
portation and storage of high proof spirits are very important.
place, the sensory professional has additional control. This
In addition to an informed consent form (see 5.2.1), it is
control involves scheduling panels such that employees can
recommended that the following statements accompany prod-
remain at the workplace until their blood alcohol content is
ucts used in home-use testing:
reduced below legal limits (see Table 1) to drive or operate
machinery.
1
This guide is under the jurisdiction of ASTM Committee E-18 on Sensory
3.4.1.1 Special considerations need to be taken when pan-
Evaluation of Materials and Products and is the direct responsibility of Subcom-
elist’s work involves the operation of equipment or any work
mittee E18.06 on Food and Bev
...
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