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Scope

1.1 This guide describes suggested procedures for presenting samples to sensory assessors. The purpose of this guide is to provide general guidelines for conducting sensory evaluation on a variety of foods and beverages, excluding beverage alcohol.

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

Significance and Use

This guide provides general guidelines and recommendations for presenting samples to assessors for sensory evaluation. Specific situations may require variations to these guidelines.

Keywords

foods and beverages; sensory evaluation; serving protocol; Beverage containers/products; Food; Sensory analysis--foods and beverages; 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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