ASTM E1346-90(2010)
(Practice)Standard Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation
Standard Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation
SIGNIFICANCE AND USE
This practice is designed for use by the oil processor or research laboratory for evaluation by a trained sensory panel, or for use by quality control (QC) and quality assurance (QA) personnel for sampling from a tank truck, car, or any other bulk transportation container, or by both.
The consistent use of this practice will provide representative samples for all sensory, chemical and physical analyses and will protect the oil from oxidation.
The objective of this practice is to ensure that the sample is representative of the sample source from the time of sampling until the time of evaluation and to protect oil quality during that time.
This practice addresses neither evaluation and scaling techniques, nor the sampling, handling, and preparing of solid fats.
SCOPE
1.1 This practice covers the recommended procedures for bulk sampling, handling, and preparing edible vegetable oil (liquid at room temperature) prior to sensory evaluation.
1.2 This practice is consistent with the background information presented in ASTM STP 433, ASTM STP 434, and ASTM STP 758. These should be consulted for supplemental guidance.
1.3 The values stated in SI units are to be regarded as standard. The values given in parentheses are for information only.
1.4 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.
General Information
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Standards Content (Sample)
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Designation: E1346 − 90 (Reapproved2010)
Standard Practice for
Bulk Sampling, Handling, and Preparing Edible Vegetable
Oils for Sensory Evaluation
This standard is issued under the fixed designation E1346; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope 4. Significance and Use
1.1 This practice covers the recommended procedures for 4.1 This practice is designed for use by the oil processor or
bulk sampling, handling, and preparing edible vegetable oil research laboratory for evaluation by a trained sensory panel,
(liquid at room temperature) prior to sensory evaluation. or for use by quality control (QC) and quality assurance (QA)
personnelforsamplingfromatanktruck,car,oranyotherbulk
1.2 This practice is consistent with the background infor-
transportation container, or by both.
mation presented in ASTM STP 433, ASTM STP 434, and
ASTM STP 758. These should be consulted for supplemental 4.2 The consistent use of this practice will provide repre-
guidance. sentative samples for all sensory, chemical and physical
analyses and will protect the oil from oxidation.
1.3 The values stated in SI units are to be regarded as
standard. The values given in parentheses are for information 4.3 Theobjectiveofthispracticeistoensurethatthesample
only. is representative of the sample source from the time of
sampling until the time of evaluation and to protect oil quality
1.4 This standard does not purport to address all of the
during that time.
safety concerns, if any, associated with its use. It is the
responsibility of the user of this standard to establish appro-
4.4 This practice addresses neither evaluation and scaling
priate safety and health practices and determine the applica-
techniques, nor the sampling, handling, and preparing of solid
bility of regulatory limitations prior to use.
fats.
5. Apparatus
2. Referenced Documents
3 4,5
2 5.1 Liquid Zone Sampler, or core sampler, or trier.
2.1 ASTM Publications:
ASTM STP 433Basic Principles of Sensory Evaluation 5.2 Wide-Mouth Jars, made of polyethylene terephthalate,
0.5 to 1.0 L.
ASTM STP 434Manual on Sensory Testing Methods
ASTMSTP758GuidelinesfortheSelectionandTrainingof
5.3 AmberGlassBottles,250mLto1L,withnarrow-mouth
Sensory Panel Members
tops that will withstand freezer temperatures.
2.2 AOCS Standard:
5.4 Plastic Caps with Liners, or tape (PTFE pipe thread
Method C1-47Sampling
tape), to cover top of bottle opening before capping with new
non-metallic screw type caps. Tape should be 2.5 cm in width
3. Summary of Practice
or wider to completely cover bottle openings.
3.1 This practice consists of the following basic steps:
5.5 Glass Funnels.
removing oil from bulk source, transporting and starting oil
prior to evaluation, preparing oils for evaluation, presenting 5.6 GloveBoxwithinertgasnitrogenatmosphere,including
samples to panel, and cleaning glassware. an oxygen scavenging device.
5.7 GlassVial,50mL.Useamberglassforflavorevaluation
and clear glass for visual examination of oil.
This practice is under the jurisdiction of ASTM Committee E18 on Sensory
Evaluationand is the direct responsibility of Subcommittee E18.06 on Food and
5.8 Standard Disposable Glass Pipets, 10 mL, one per each
Beverage Evaluation.
sample.
Current edition approved Aug. 15, 2010. Published December 2010. Originally
approved in 1990. Last previous edition approved in 2006 as E1346–90 (2006).
5.9 Circulating Waterbath, with automatic timer, thermostat
DOI: 10.1520/E1346-90R10.
and rack.
Available fromASTM International Headquarters, 100 Barr Harbor Drive, PO
Box C700, West Conshohocken, PA 19428-2959.
Available from American Oil Chemists’ Society, P.O. Box 3989, Champaign, Available from Zone Devices, Inc., San Rafael, CA.
IL 61826. Available from Refinery Supply Co., Tulsa, OK.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
E1346 − 90 (2010)
5.10 Waterbath Thermometer, with range from 20 to 100°C 7.3 Headspace Considerations:
in 1°C divisions, calibrated for 76 mm immersion, 305 mm 7.3.1 Keep an inert gas such as nitrogen in contact with the
long. oil at all times to avoid exposure of the oil to oxygen.
7.3.2 Leave 0.5 to 1 cm of headspace between the oil and
6. Precautions
the cap liner.
6.1 Oil submitted for chemical and physical testing and for 7.3.3 Fill headspace with inert gas (nitrogen) to remove all
sensory evaluation should be from the same bulk sampling. oxygen which deteriorates the oil. Flush only the headspace
Tank trucks, cars, or any other bulk transportation containers with nitrogen since bubbling nitrogen through oil for short
maybefilledwithasmanyassevenlayersandeachlevelofoil periods of time has little benefit.
may be slightly different in quality. Oil samples should be 7.3.4 Analyze headspace for oxygen to ensure that bottles
handledinthesamemannerandtimeframetoensurehighdata are being flushed correctly as follows: (1) Flush headspace of
correlation. bottle with nitrogen, seal with silicon rubber septum in screw
type cap, (2) withdraw a gas sample with a syringe through the
6.2 Do not expose oil to any environmental condition (for
septum, and (3) inject sample into gas chromatograph with
example, light, heat, oxygen, moisture) or any equipment
thermal-conductivity detector using a two column system.
(metals) that will cause oxidation of the oil and alter sensory
Column conditions are: ethylvinyl benzene-divinylbenzene
characteristics of the oil.
polymer80to100mesh(3ftby ⁄8in.)andmolecularsieve5A
6.3 Use only new, clean, dry, and odor-free polyethylene
80 to 100 mesh (9 ft by ⁄16 in.) with 25°C oven temperature
terephthalatewide-mouthjarstocollectoilsamples;disposeof
and 20 mL/min helium flow rate.
jars rather than cleaning them.
7.4 Store all oils at 5 or−20°C, except for the sample for
6.4 Flushbottleswithnitrogeninagloveboxpriortofilling
initial evaluation, which may be held at ambient temperature
the bottle.
(25°C) in the dark for 1 h after sampling from bulk storage
6.5 Obtain a representative oil sample for all evaluations before analyses.
(sensory, chemical, instrumental); unblended multiple samples
7.5 Samples should be held a maximum of 2 days at 5 6
may produce different results.
2°C in the dark before evaluation. If evaluation is not possible
6.6 Do not allow glass containers in processing or produc- within this time frame, filled containers should be held at
tion areas where oil sampling is done. Use new plastic −20°C. Always store samples in the dark.
containers such as polyethylene terephthalate bottles for initial
7.6 Do not open bottles until ready for sample evaluation.
sampling.Flushemptybottlewithnitrogenasdescribedin6.4.
During this holding period, bottles should remain sealed with
6.7 Transfer oil from plastic bottle to recommended glass nitrogen in the headspace.
bottles within one hour of collection and flush headspace with
7.7 Winterized Oil:
nitrogentominimizepotentialtransferofodorsorflavorsfrom
7.7.1 Frozen sample is removed from cold storage and held
the plastic container to the oil (conduct procedure in glove box
at refrigerated (5 6 2°C) temperature until completely
under nitrogen atmosphere).
homogeneous, that is, clear, with no visible solids. The time
6.8 UsePFTE-linedcapsorPFTEtapeundercapstoprotect requirements for thawing the oil will vary depending upon
oil from off-odors or flavors imparted from metallic or unlined container size.
plastic caps.
7.7.2 Sample must be mixed just prior to evaluation by
inverting bottle several times to ensure homogeneity and to
6.9 Store oil in amber glass bottles to protect the oil from
minimizepotentialdensitydifferenceswithinthecontainer;for
light oxidation.
example, a 500 mL bottle with between 0.5 and 1 cm
6.10 Choose size of storage bottle based on purpose of
headspace is inv
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