ASTM E1627-94(2004)

Standard Practice for Sensory Evaluation of Edible Oils and Fats

SIGNIFICANCE AND USE
The application of this practice will help ensure consistency in procedures used for the sensory evaluation of edible oils.  
This practice is designed for use by oil processors or research laboratories for evaluations by a trained, experienced sensory panel under the supervision of a sensory professional or for use by quality control and quality assurance personnel for the sensory evaluation of edible oils and fats.
SCOPE
1.1 This practice covers the recommended procedures for the sensory evaluation of edible oils and fats.
1.2 This practice covers techniques for evaluating odor and flavor in fats and oils, for determining overall odor and flavor intensity, and the intensity of individual odors or flavors.
1.3 The techniques used in this practice are applicable to oils (liquid at room temperature) and liquified fats (solid at room temperature).
1.4 The values in SI units are to be regarded as the standard.
1.5 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. Specific precautions are given in Section 7.

General Information

• Status: Historical
• Publication Date: 30-Sep-2004
• 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

Relations

• Replaces: ASTM E1627-94(1998) - Standard Practice for Sensory Evaluation of Edible Oils and Fats
• Effective Date: 01-Oct-2004
• Replaced By: ASTM E1627-11 - Standard Practice for Sensory Evaluation of Edible Oils and Fats
• Effective Date: 01-Aug-2011
• Referred By: ASTM E1871-17 - Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
• Effective Date: 01-Oct-2004

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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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:E1627–94(Reapproved 2004)
Standard Practice for
Sensory Evaluation of Edible Oils and Fats
This standard is issued under the fixed designation E1627; 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 5.2 This practice is designed for use by oil processors or
research laboratories for evaluations by a trained, experienced
1.1 This practice covers the recommended procedures for
sensory panel under the supervision of a sensory professional
the sensory evaluation of edible oils and fats.
or for use by quality control and quality assurance personnel
1.2 This practice covers techniques for evaluating odor and
for the sensory evaluation of edible oils and fats.
flavor in fats and oils, for determining overall odor and flavor
intensity, and the intensity of individual odors or flavors.
6. Apparatus
1.3 The techniques used in this practice are applicable to
6.1 Glass Vial, 30-mm outside diameter by 57-mm height,
oils (liquid at room temperature) and liquified fats (solid at
wide-mouth threaded top. Use amber glass for odor/flavor
room temperature).
evaluations; clear glass for visual examination.
1.4 The values in SI units are to be regarded as the standard.
6.2 Circulating Waterbath, with automatic timer, thermo-
1.5 This standard does not purport to address all of the
stat, and rack.
safety concerns, if any, associated with its use. It is the
6.3 Waterbath Thermometer, with range from 20 to 100°C
responsibility of the user of this standard to establish appro-
in 1°C divisions, calibrated for 76-mm immersion, 305 mm
priate safety and health practices and determine the applica-
long.
bility of regulatory limitations prior to use. Specific precau-
6.4 Hard plastic threaded caps with liners, or tape (PFTE
tions are given in Section 7.
pipe thread tape), to cover top of vial opening before capping
2. Referenced Documents with new, nonmetallic screw-type caps. Tape should com-
pletely cover vial opening or multiple strips of tape should be
2.1 ASTM Standards:
used.
E1346 PracticeforBulkSampling,Handling,andPreparing
Edible Vegetable Oils for Sensory Evaluation
7. Precautions
3. Terminology 7.1 Panelists and sample servers should avoid introducing
extraneous odors during testing by use of products, such as
3.1 Alexicon specific for descriptors of odors and flavors in
scented hand soap, hand creams, perfume, etc., or odorous
oils and fats is included in Appendix X2.
writing instruments or inks. Panelists should avoid exhaling
4. Summary of Practice into sample vials.
4.1 This practice addresses the procedures for screening and
8. Procedures for Recruitment and Screening Panelists
training of oil panelists; rating and scoring samples; and data
8.1 For basic information on conducting sensory tests, see
collection, handling, analysis, and interpretation.
3 4
MNL26 and STP 758.
5. Significance and Use 8.2 Fornormalsensoryacuityforbasictastes,seeSTP758.
8.3 General Odor or Flavor Recognition Relating to Oils—
5.1 The application of this practice will help ensure consis-
Present prospective panelists with a series of samples and a list
tency in procedures used for the sensory evaluation of edible
of applicable oil descriptors specific for the type of oil to be
oils.
tested (see Appendix X1). Appendix X2 contains definitions,
reference standards, and examples of each descriptor. Test
This practice is under the jurisdiction of ASTM Committee E18 on Sensory prospective panelists for general discrimination and the ability
Evaluation of Materials and Products and is the direct responsibility of Subcom-
to describe samples and demonstrate familiarity with terms.
mittee E18.06 on Food and Beverage Evaluation.
8.4 For general interest and availability, see STP 758.
Current edition approved Oct. 1, 2004. Published October 2004. Originally
approved in 1994. Last previous edition approved in 1998 as E1627 – 94 (1998).
DOI: 10.1520/E1627-94R04.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Manual on Sensory Testing Methods, ASTM MNL26, ASTM International.
Standards volume information, refer to the standard’s Document Summary page on Guidelines for Selection and Training of Sensory Panel Members, ASTM STP
the ASTM website. 758, ASTM International, 1981.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
E1627–94 (2004)
9. Procedures for Training Oil Panelists 12. Instructions to Panelists for Flavor Evaluations
9.1 See STP 758 for information on panel training. 12.1 Rinse mouth well with warm filtered water (50 6 1°C)
9.2 Determine training based upon test objective. Tests may before starting the flavor evaluation.
include intensity ranking, attribute recognition, or difference 12.2 Taste the samples in the order presented from left to
tests, or a combination thereof (see MNL26 ). right.
9.3 Terminology/Characteristics (See 3.1): 12.3 Put the entire 10-mL sample of warm oil into the
9.3.1 Examples of odor, flavors, and tastes predominately mouth; swish through the mouth thoroughly; cup mouth and
characteristic of various oil types are presented in Appendix draw air in through mouth and exhale through nose to enhance
X2. Attributes are identified as typical of an unprocessed or perception of aromatics.
partially processed oil (U), freshly processed oil (F), deterio- 12.4 Expectorate the sample; do not swallow the oil.
rated oil (D), or origin unknown (X).The appendix is a general 12.5 Rinse the mouth well with warm water (50 6 1°C)
guideline based on the attributes typically identified for each between samples for a predetermined amount of time to clear
oil type; however, other attributes may be noted. mouth of residual flavors.
9.4 Prepare training samples characteristic of various odors 12.6 Wait a predetermined amount of time before tasting
or flavors and various intensity levels. Use Appendix X1 and subsequent samples to prevent taste fatigue; be consistent.
Appendix X2 as guides. 12.7 Additionalmethodstoclearthemouthincludeunsalted
9.5 Evaluate a series of concentrations starting with easily soda crackers, 50:50 blend of warm water and sodium-free
distinguished samples and proceed to more difficult discrimi- carbonated water (50 6 1°C).
nations. 12.8 If residual flavors persist, repeat the procedure of
9.6 Evaluate panelists’ consistency on repeated tests as rinsing and resting.
recommended in STP 758.
13. Procedures for Data Collection
10. Procedures for Oil Sample Handling, Preparation,
13.1 Discrimination tests, for example, Triangle, Duo-trio,
and Presentation
A not A, etc., are used to determine if a difference exists
10.1 For information on serving containers, sample size,
between two samples. Uses include qualifying alternate ingre-
heating methods, sample temperature, and presentation meth- dient suppliers; confirming quality control in the plant, deter-
ods, see Practice E1346.
mining end of shelf-life; and reformulation of existing brands
10.2 Oilsshouldnotbeheldatservingtemperatureformore (see Chapter 2 of MNL26 ).
than 60 min to prevent deterioration from oxidation.
13.2 Descriptive or scalar scoring tests are used to rate the
10.3 If samples are presented in pairs or other multiples, it overall intensity of a sample and to describe characteristic
is recommended that a method be used to maintain uniform
odors and flavors of samples. Use to find sensory differences
sample temperature of the oils during testing. Aluminum between competitive products, aged products, new formulas,
blocks, with recesses to hold vials, heated at a temperature of
etc., and to interpret results of consumer tests and understand
5°C higher than the serving temperature of the oil will keep the the effects of technical variables on product attributes (see
sample at the proper serving temperature for 10 min. Molded
MNL 13 ).
styrene (styrofoam) blocks, with recesses to hold vials, will 13.3 Quality tests are used to rate the overall quality of a fat
help minimize temperature loss. Vials should fit into the
or oil with moderate to strong characteristic flavors such as
recesses or cavities in the blocks deep enough so the oil line in olive or peanut oil (see MNL26 ).
the vial does not extend above the top of the recess. The
14. Data Handling
diameterofthealuminumblockrecessshouldnotbemorethan
14.1 Statistical analysis of the data will depend on the type
1 cm wider than the diameter of the vial to allow adequate heat
of test and test design. MNL26 contains statistical analysis
transfer.
appropriate for various sensory tests. Data handling methods
11. Instructions to Panelists for Odor Evaluations 5
for descriptive tests are presented in MNL 13.
11.1 Evaluate the oils for odor in the order presented from
15. Data Interpretation
left to right.
15.1 Action criteria will depend on the policy of the
11.2 Pick up the vial containing the oil; hold the vial as
laboratory or company and will be product specific. Policies
close to base as possible.
will determine the intensity levels of specific flavors that are
11.3 Swirl the covered vial; lift to nose; remove the cover;
desired or will be permitted. The intensities allowed will vary
sniff the headspace above the oil (use short, “bunny” sniffs);
based on the attribute and its positive or negative contribution
replace the cover quickly.
to the oil or fat. Customer complaints will validate decisions
11.4 Sniff in the same manner—distance from nose, number
over time.
of times, length of time—for each sample.
11.5 Smellbackofhandbeforetestingsamplesandbetween
16. Keywords
samples to help “zero” your nose and to prevent adaptation to
16.1 descriptive testing; disc
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