1、Designation:E289215Standard Test Method forOdor and Flavor Transfer from Materials in Contact withMunicipal Drinking Water1This standard is issued under the fixed designation E2892;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the
2、year of last revision.A number in parentheses indicates the year of last reapproval.Asuperscript epsilon()indicates an editorial change since the last revision or reapproval.1.Scope1.1 This test method describes procedures for measuringodor and flavor properties of new products which may comeinto di
3、rect contact with municipal drinking water.For thismethod,“drinking water”will be considered water from thesource(for example,river,lake,reservoir)through the munici-pal distribution system(that is,not including in-home orin-business taps).The focus of this test method is the evalua-tion of the mate
4、rials in terms of their potential to transfer odors,flavors,or both to water.1.2 Thistestmethodprovidessamplepreparationprocedures,methods of sensory evaluation,and a process forinterpretation of results.1.3 This standard does not purport to address all of thesafety concerns,if any,associated with i
5、ts use.All materialsthat come into contact with drinking water are required to beapproved through testing by accredited laboratories usingNSF/ANSI Standard 61.It is the responsibility of the user ofthis standard to establish appropriate safety and health prac-tices and determine the applicability of
6、 regulatory limitationsprior to use.2.Referenced Documents2.1 ASTM Standards:2E253 Terminology Relating to Sensory Evaluation of Mate-rials and ProductsE544 Practices for Referencing Suprathreshold Odor Inten-sityE1885 Test Method for Sensory AnalysisTriangle TestE1870 Test Method for Odor and Taste
7、 Transfer fromPolymeric Packaging Film2.2 Other Standards:NSF/ANSI Standard 61 Drinking Water System Compo-nents Health Effects33.Terminology3.1 DefinitionsSee Terminology E253.4.Summary of Test Method4.1 The inherent odor and flavor level of the material isestimated from the intensities developed u
8、pon exposure towater.This method defines the procedure for preparation andevaluation of the material using four steps:(1)Preparation ofcomponent sample;(2)Leaching of sample in extraction water;(3)Sensory analysis;and(4)Data analysis and interpretation.5.Significance and Use5.1 Many materials that c
9、ome into contact with drinkingwater have the potential of impacting the aesthetic quality ofthe water.Some of these diverse materials include:storagereservoirs,concrete or metal piping,or both,sealants,syntheticreservoir covers and liners,mending adhesives,gaskets,paints,and plastics.Though NSF Stan
10、dard 61 provides testing forhealth effects,it does not address taste and odor implications.A Utility Quick Test,Ref(1),4has been proposed,but has notbeen adopted as an official test standard.Taste and odorproblems have been reported as a result of organic compoundsleaching from approved materials in
11、to water.Materials onlyneed to be tested if they come into direct contact with drinkingwater.6.Testing Facilities and Personnel6.1 All personnel involved in any aspect of the testingshould take precautions to refrain from using personal products(for example,perfume,cologne,scented soaps,food product
12、s)which may introduce extraneous odors.6.2 Guidelines for optimal sensory testing location criteriaare detailed in Ref(2).At a minimum,all testing should be1This test method is under the jurisdiction ofASTM Committee E18 on SensoryEvaluation and is the direct responsibility of Subcommittee E18.06 on
13、 Food andBeverage Evaluation.Current edition approved Jan.1,2015.Published January 2015.DOI:10.1520/E2892-15.2For referenced ASTM standards,visit the ASTM website,www.astm.org,orcontact ASTM Customer Service at serviceastm.org.For Annual Book of ASTMStandards volume information,refer to the standard
14、s Document Summary page onthe ASTM website.3Available from NSF International,P.O.Box 130140,789 N.Dixboro Rd.,AnnArbor,MI 48113-0140,http:/www.nsf.org.4The boldface numbers in parentheses refer to a list of references at the end ofthis standard.Copyright ASTM International,100 Barr Harbor Drive,PO B
15、ox C700,West Conshohocken,PA 19428-2959.United States1 conducted in a location that is odor-free,quiet,temperaturecontrolled,and not used for chemical testing.6.3 This test method is intended for use by trained panelsunder leadership of a sensory professional.For discussions ontraining panelists,see
16、 Refs(2-4).7.Materials7.1 Blank Water,as odorless and tasteless as possible.Bottled spring water should be assessed by the panel prior touse in testing.If noticeable odor(s)or taste(s)are present,obtain a different lot or brand of water until a suitable productis identified.7.2 Glass Vessel,beaker or equivalent,large enough to holdvolume as determined in Section 10.7.3 Aluminum Foil,uncoated.7.4 Glass Bottles,1-L with PTFE-lined screw cap forstoring samples prior to sensory analysis.7.5 Plastic
