ASTM-E1627 Standard Practice for Sensory Evaluation of Edible Oils and Fats

ASTM-E1627 - 2019 EDITION - CURRENT
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Standard Practice for Sensory Evaluation of Edible Oils and Fats
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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 appearance, 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.

1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

Significance and Use

5.1 The application of this practice will help ensure consistency in procedures used for the sensory evaluation of edible oils and fats.

Keywords

appearance; aroma; flavor; odor; sample; sensory evaluation; taste; visual;

To find similar documents by ASTM Volume:

14.03 (Temperature Measurement)

15.08 (Sensory Evaluation; Vacuum Cleaners; Security Systems and Equipment; Detention and Correctional Facilities; Homeland Security Applications)

To find similar documents by classification:

67.200.10 (Animal and vegetable fats and oils Butter, see 67.100.20)

67.240 (Sensory analysis)

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Document Number

ASTM-E1627-19

Revision Level

2019 EDITION

Status

Current

Modification Type

Revision

Publication Date

Aug. 1, 2019

Document Type

Practice

Page Count

5 pages

Committee Number

E18.06