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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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
1
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-
2
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.
4
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
1
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.
4
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.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
3
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Manual on Sensory Testing Methods, ASTM MNL26, ASTM International.
4
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.
1

---------------------- Page: 1 ----------------------
E1627–94 (2004)
9. Procedures for Training Oil Panelists 12. Instructions to Paneli
...