ASTM-E1871 Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages

ASTM-E1871 - 2017 EDITION - CURRENT
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Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
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Scope

1.1 This guide describes suggested procedures for presenting samples to sensory respondents. The purpose of this guide is to provide general guidelines for developing serving protocols for evaluation of food and beverages, in a central location or laboratory on a variety of foods and beverages, excluding beverage alcohol which is addressed in Guide E1879.

1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.

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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.

1.4 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

4.1 Consistency must be maintained in all aspects of preparations and serving of samples to ensure reproducible data from sensory respondents. Guidelines for consistency may change with the test objective.

Keywords

foods and beverages; sensory evaluation; serving protocol;; ICS Number Code 67.240 (Sensory analysis)

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:

67.240 (Sensory analysis)

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Document Number

ASTM-E1871-17

Revision Level

2017 EDITION

Status

Current

Modification Type

Revision

Publication Date

Oct. 15, 2017

Document Type

Guide

Page Count

8 pages

Committee Number

E18.06