1、Designation:E162711Standard Practice forSensory Evaluation of Edible Oils and Fats1This standard is issued under the fixed designation E1627;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of last revision.A number in parent
2、heses indicates the year of last reapproval.Asuperscript epsilon()indicates an editorial change since the last revision or reapproval.1.Scope1.1 This practice covers the recommended procedures forthe sensory evaluation of edible oils and fats.1.2 This practice covers techniques for evaluating odor a
3、ndflavor in fats and oils,for determining overall odor and flavorintensity,and the intensity of individual odors or flavors.1.3 The techniques used in this practice are applicable tooils(liquid at room temperature)and liquified fats(solid atroom temperature).1.4 The values in SI units are to be rega
4、rded as the standard.1.5 This standard does not purport to address all of thesafety concerns,if any,associated with its use.It is theresponsibility of the user of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to u
5、se.Specific precau-tions are given in Section 7.2.Referenced Documents2.1 ASTM Standards:2E1346 Practice for Bulk Sampling,Handling,and PreparingEdible Vegetable Oils for Sensory Evaluation3.Terminology3.1 Alexicon specific for descriptors of odors and flavors inoils and fats is included in Appendix
6、 X2.4.Summary of Practice4.1 This practice addresses the procedures for screening andtraining of oil assessors;rating and scoring samples;and datacollection,handling,analysis,and interpretation.5.Significance and Use5.1 The application of this practice will help ensure consis-tency in procedures use
7、d for the sensory evaluation of edibleoils.5.2 This practice is designed for use by oil processors orresearch laboratories for evaluations by a trained,experiencedsensory panel under the supervision of a sensory professionalor for use by quality control and quality assurance personnelfor the sensory
8、 evaluation of edible oils and fats.6.Apparatus6.1 Glass Vial,30-mm outside diameter by 57-mm height,wide-mouth threaded top.Use amber glass for odor/flavorevaluations;clear glass for visual examination.Alternatively,use 2 oz sample cups also for odor/flavor evaluations only.6.2 CirculatingWaterbath
9、,withautomatictimer,thermostat,and rack.6.3 Waterbath Thermometer,with range from 20 to 100C in1C divisions,calibrated for 76-mm immersion,305 mm long.6.4 Hard plastic threaded caps with liners,or tape(PFTEpipe thread tape),to cover top of vial opening before cappingwith new,nonmetallic screw-type c
10、aps.Tape should com-pletely cover vial opening or multiple strips of tape should beused.7.Precautions7.1 Assessors and sample servers should avoid introducingextraneous odors during testing by use of products,such asscented hand soap,hand creams,perfume,etc.,or odorouswriting instruments or inks.Ass
11、essors should avoid exhalinginto sample vials.8.Procedures for Recruitment and Screening Assessors8.1 For basic information on conducting sensory tests,seeMNL263and STP 758.48.2 For normal sensory acuity for basic tastes,see STP758.48.3 General Odor or Flavor Recognition Relating to OilsPresent pros
12、pective assessors with a series of samples and a list1This practice is under the jurisdiction of ASTM Committee E18 on SensoryEvaluation and is the direct responsibility of Subcommittee E18.06 on Food andBeverage Evaluation.Current edition approved Aug.1,2011.Published August 2011.Originallyapproved
13、 in 1994.Last previous edition approved in 2004 as E1627 94(2004).DOI:10.1520/E1627-11.2For 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 standards Document Summary pag
14、e onthe ASTM website.3Manual on Sensory Testing Methods,ASTM MNL26,ASTM International.4Guidelines for Selection and Training of Sensory Panel Members,ASTM STP758,ASTM International,1981.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 of a
15、pplicable oil descriptors specific for the type of oil to betested(see Appendix X1).Appendix X2 contains definitions,reference standards,and examples of each descriptor.Testprospective assessors for general discrimination and the abilityto describe samples and demonstrate familiarity with terms.8.4
16、For general interest and availability,see STP 758.49.Procedures for Training Oil Assessors9.1 See STP 7584for information on panel training.9.2 Determine training based upon test objective.Tests mayinclude intensity ranking,attribute recognition,or differencetests,or a combination thereof(see MNL263).9.3 Terminology/Characteristics(See 3.1):9.3.1 Examples of odor,flavors,and tastes predominatelycharacteristic of various oil types are presented in AppendixX2.Attributes are identified as typical o