ASTM E1879-00(2010)
(Guide)Standard Guide for Sensory Evaluation of Beverages Containing Alcohol
Standard Guide for Sensory Evaluation of Beverages Containing Alcohol
SIGNIFICANCE AND USE
The procedures recommended in this guide can be used for the sensory evaluation of beverages containing alcohol.
This guide provides practical suggestions to maximize panelist safety and to minimize the risks and liabilities of the person or corporation responsible for administering the sensory evaluation of beverages containing alcohol.
This guide also provides practical suggestions when dealing with various government agencies that are involved in distributing beverage alcohol test products.
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)
NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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: E1879 − 00 (Reapproved 2010)
Standard Guide for
Sensory Evaluation of Beverages Containing Alcohol
This standard is issued under the fixed designation E1879; 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 3.2.1 Home use tests with beverages containing alcohol are
often used to determine how products are consumed. Trans-
1.1 This guide provides guidelines specific to the sensory
portation and storage of high proof spirits are very important.
evaluation of beverages containing alcohol, including beer,
In addition to an informed consent form (see 5.2.1), it is
wine, coolers, cocktails, liqueurs, and distilled spirits.
recommended that the following statements accompany prod-
1.2 This guide addresses safety, legal, panel selection,
ucts used in home-use testing:
sample preparation, and test procedures specific to beverages
3.2.1.1 The sponsor of this study is a well-known major
containing alcohol.
manufacturer who considers the health and safety of research
1.3 This standard does not purport to address all of the
participants and the public to be of the utmost importance.
safety concerns, if any, associated with its use. It is the
3.2.1.2 Specific guidelines that must be followed while
responsibility of the user of this standard to establish appro-
participating in this product test are listed as follows. Compli-
priate safety and health practices and determine the applica-
ance with these guidelines is necessary to ensure that the
bility of regulatory limitations prior to use.
beverage alcohol product you are given is consumed in a
1.4 This guide does not recommend a specific test method.
responsible manner. Please read and follow these guidelines
carefully.
2. Significance and Use
(1) Do not open test product(s) until you arrive home.
(2) Ifyouaredriving,youmusttransportthetestproductto
2.1 The procedures recommended in this guide can be used
your home in the trunk of your car.
for the sensory evaluation of beverages containing alcohol.
(3) Donotdriveoroperateheavymachineryaftersampling
2.2 This guide provides practical suggestions to maximize
test product(s).
panelist safety and to minimize the risks and liabilities of the
(4) Do not leave the test product(s) in a place where it is
personorcorporationresponsibleforadministeringthesensory
accessible to individuals under the legal drinking age.
evaluation of beverages containing alcohol.
(5) If there is a need to return used beverage containers,
2.3 This guide also provides practical suggestions when
you must empty the container completely because it is illegal
dealing with various government agencies that are involved in
to transport open containers of beverage alcohol.
distributing beverage alcohol test products.
3.3 Central Location or Intercept Testing:
3.3.1 Safety is most critical in situations where consumers
3. Safety
2 evaluate beverage alcohol products at a central location. There
NOTE 1—See also Fig. 1 and STP 913 (1).
are several steps that can be taken to ensure respondent safety:
3.1 Medical Condition—Potential panelists must be in good
3.3.1.1 Provide transportation to and from the test location.
medical condition with no serious health problems. Inform
3.3.1.2 Have a certified bartender or highly trained profes-
them that they should not participate on panels if they are
sional provide each respondent with the test products. Instruct
taking prescription or over-the-counter medications, which are
the bartender or professional not to serve respondents whom
contraindicated when combined with alcohol.
exhibit any signs of intoxication. The Hotel, Tavern, and
3.2 Home-Use Testing:
Restaurant Association in each state offers techniques in
alcohol management courses. It is recommended that all
servers complete this course.
This guide is under the jurisdiction of ASTM Committee E18 on Sensory 3.3.1.3 Limit the sample volume for evaluation to an
Evaluationand is the direct responsibility of Subcommittee E18.06 on Food and
amount which will ensure the respondent will not have a blood
Beverage Evaluation.
alcohol level greater than a legal limit (see 8.3.1.3).
Current edition approved Nov. 1, 2010. Published December 2010. Originally
approved in 1997. Last previous edition approved in 2004 as E1879 – 00 (Reap-
3.4 Employee Panels:
proved 2004). DOI: 10.1520/E1879-00R10.
3.4.1 When employees evaluate product(s) at their
The boldface numbers in parentheses refer to the list of references at the end of
this standard. workplace, the sensory professional has additional control.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
E1879 − 00 (2010)
FIG. 1 Sample Sponsor’s Statement of Policy
This control involves scheduling panels such that employees 3.4.4 Limit the sample volume for evaluation to an amount
can remain at the workplace until their blood alcohol content is which will ensure the employee will not have a blood alcohol
reduced below legal limits (see 8.3.1.3) to drive or operate level greater than a legal limit (see 8.3.1.3).
machinery.
4. Regulatory
3.4.1.1 Special considerations need to be taken when pan-
4.1 Investigate and meet federal, state, and local regulations
elist’s work involves the operation of equipment or any work
whenever studies are to be conducted that include the storage,
task that can jeopardize the safety of others:
handling, shipping, serving, or consumption of beverages
3.4.2 Do not allow these employees to be panelists.
containing alcohol.
3.4.3 Arrange with employee management “waiting times”
after product evaluation before these employees can resume 4.2 Some state or local communities do not allow testing of
work involving these safety related work activities. Require a beverage alcohol. Those states that do allow testing of bever-
blood alcohol (breath analyzer) test prior to allowing the age alcohol each have different regulations and procedures.
employee to resume safety-related work activities. The following guidelines are recommended:
E1879 − 00 (2010)
4.2.1 Determine if the facility is required to have a liquor laws concerning legal drinking age vary from country to
license or be bonded to conduct the study. This information is country and may vary within a country.
available from local State agencies such as beverage control
5.2.1.9 Upon completion of reading the consent form,
commissions and from federal agencies like the Tax and Trade ensure that the participant understands the form and has no
Bureau (TTB).
questions. After being allowed ample time to review the
4.2.2 Research and meet State and Federal regulations for contentsoftheconsentform,theparticipantmustsignanddate
the shipping, handling, receiving, storing and disposing of
the consent form in the presence of a witness.
alcoholic beverages. Some relevant agencies are: State liquor
5.3 Other:
control boards, Tax and Trade Bureau (TTB), Food and Drug
5.3.1 Review and follow the items described in Section 3 to
Administration (FDA), and Occupational Safety and Health
further reduce the risk of liability.
Administration (OSHA).
5.3.2 Post government warnings for the consumption of
4.2.3 Research and meet regulations for the serving of
alcoholic beverages on test premises and on test products.
beverage alcohol. For example, some states require the use of
5.3.3 In home-use studies, label each product as a test
a certified bartender. See 8.3.1.3 for an example of legal
sample and not for sale.
consumption levels. Note that these levels may change from
state to state and from country to country.
6. Panel Selection
4.2.4 Store material safety data sheets (MSDS) for ethanol
on the study site premises, and make available upon request
6.1 Consider safety, regulatory, and liability issues as dis-
from participants. Also make available MSDS sheets for
cussed in Sections3–5 when selecting participants specifi-
compounds used as reference standards or sensory training.
cally for a beverage alcohol panel. For general information on
panel selection criteria, consult MNL 26 and STP 758 (2 and
5. Legal Liability 3).
5.1 There is a risk of legal liability whenever beverages
6.2 Special Considerations on Panel Selection Criteria:
containing alcohol are tested. To minimize these risks, it is
6.2.1 Age—All panelists must be of legal drinking age.
recommended that the guidelines in 5.2 and 5.3 be used.
Confirm their age by using picture identification cards, such as
adriver’slicenseorotherphotoidentificationcard(onlyifdate
5.2 Consent Forms:
of birth is listed on the card).
5.2.1 Prepare consent forms for each product evaluation
session (see Fig. 1).
6.3 Drinking Habits— Product abuse is a criterion for
5.2.1.1 Describe the nature of the study. For example, the
exclusion for all beverage alcohol tests. Do not use individuals
sentence, “You may or may not be served beverages that
who indicate that they consume more than two 1-oz drinks of
contain alcohol,” can be used to obtain informed consent.
high-proof spirits daily or a six-pack of beer a day.
5.2.1.2 Outline the time period over which testing will be
6.4 Recruitment— Contact the potential panelist directly to
conducted.
reduce the risk of including individuals with alcohol abuse
5.2.1.3 Include all the federal alcohol warning information
problems.Forexample,itisnotrecommendedthatpanelistsbe
(see Fig. 1).
recruited through means such as media advertisements, flyers,
5.2.1.4 Indicate that in order for the candidate to participate
word of mouth, etc. Also, the recruiter must be fully aware of
in the study they must be in good health and are willing to
the legal, safety, and specific panel considerations prior to
participate as evidenced by the signing of the informed consent
running the test.
form.
5.2.1.5 Indicate that participants can be excluded from the 6.5 Religious and Moral Considerations—Do not use indi-
viduals if drinking beverage alcohol interferes with or contra-
study for specific reasons including pregnancy, taking pre-
scribed medications, current illnesses, and alcohol abuse. dicts their religious or moral beliefs.
Furthermore, indicate that if any of the exclusion circum-
stances arises during the course of the study it is the partici- 7. Sample Preparation
pant’s responsibility to bring it to the organizer’s attention.
7.1 Proper sample preparation and presentation for sensory
This is particularly important for long-term studies, where
analysis is critical to generating consistent and meaningful
periodic reviewing and signing of consent forms may be
information. Use of the sample preparation guidelines in 7.2 –
necessary.
7.8.2 are therefore recommended.
5.2.1.6 Under certain circumstances, include a list of
7.2 In general, prepare samples in the same way that
ingredients on the consent form mentioning all of the products
consumerswouldusetheproduct.Evaluatebeveragealcoholat
tobetested.Forexample,ingredientsnotcommonlyassociated
standard temperatures.
with alcoholic beverages such as caffeine, Aspartame,™ or
7.2.1 Present cold beverage alcohol products at approxi-
capsicum should be identified on the consent form.
mately 3 to 7°C.
5.2.1.7 Include statements indicating that participants can
7.2.2 Present room temperature beverage alcohol products
be removed from the study without consent at any time.
at approximately 21 to 24°C.
5.2.1.8 Each participant is required to provide appropriate
validation of legal age to consume beverages containing 7.2.3 Present hot beverage alcohol products at approxi-
alcohol. Record this validation on the consent form. Note that mately 66 to 71°C.
E1879 − 00 (2010)
7.3 Beverage alcohol products that are used with mixes can to ensure the evaluation is conducted within the acceptable
be presented straight or in the mix. When a mix is to be used, temperature ranges as described in 7.2.1 – 7.2.3.
it is recommended that a master batch of the mix be prepared 7.7.3 Some products, such as certain wines, should be
to a volume that can be used for the entire study. If this is not allowed to sit for a standard amount of time after they are
possible, the mix should be screened before use for flavor opened before they are presented for sensory evaluation.
consistency throughout the study. 7.7.4 Carbonated Beverage alcohol, such as beer and wine
coolers, should be presented for evaluation as quickly as
7.4 Beverage alcohol products that are used with other food
possible after preparation to reduce the risk of large changes in
products can be presented for evaluation straight or with the
the carbonation which can dramatically alter the sensory
food product. Screen these food products for consistency
attributes.
before each sensory evaluation.
7.8 Pouring:
7.5 Dilution:
7.8.1 Beverage alcohol samples should be poured into
7.5.1 In some beverage alcohol products, dilution is recom-
evaluation vessels carefully and consistent with usage.
mended to reduce the ethanol bite and burn that can interfere
7.8.2 It is recommended that beer be poured directly down
with sensory analysis.
the center of the glass to result in half a glass of liquid and a
7.5.2 Common diluting liquids include spring water, demin-
quarter glass of foam. This helps to standardize the liberation
eralized water, or distilled water which all contribute little to
of flavor aromatics through foaming.
the flavor of the beverage alcohol product being evaluated.
7.5.3 Dilution levels should be determined according to the
8. Procedure
percent ethanol in the product.
NOTE 2—Refer to MNL 13 and STP 433 (4, 5).
7.5.3.1 In general, beer and wine products do not require
8.1 In addition to good sensory practices, there are special
dilution.
considerations when testing beverages containing alcohol.
7.5.3.2 A 50/50 dilution is recommended for most distilled
These special considerations are listed as follows.
spirits. More or less dilution may be required depending on the
proof of the sample.
8.2 Palate Cleansing— Distilled, demineralized, or deion-
ized water, seltzer, or club soda can be used as a rinse between
7.6 Glassware:
product tasting. Any one of these rinses can be used with
7.6.1 Samples should be presented in clean, odor- and
unsalted crackers to clean the palate.
flavor-free containers that are consistent with common prac-
tices. For example, wine can be evaluated using wine glasses
8.3 Alcohol Burn and Safety Factors:
and brandy snifters.
8.3.1 There are two factors that limit the nu
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