1、Designation:E187110Standard Guide forServing Protocol for Sensory Evaluation of Foods andBeverages1This standard is issued under the fixed designation E1871;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of last revision.A
2、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 guide describes suggested procedures for present-ing samples to sensory assessors.The purpose of this guide isto provide general guide
3、lines for conducting sensory evalua-tion on a variety of foods and beverages,excluding beveragealcohol.1.2 The values stated in SI units are to be regarded asstandard.No other units of measurement are included in thisstandard.1.3 This standard does not purport to address all of thesafety concerns,if
4、 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 use.2.Referenced Documents2.1 ASTM Standards:2E1627 Practice for Sensory Evaluation of Edible Oi
5、ls andFatsE1810 Practice for Evaluating Effects of Contaminants onOdor and Taste of Exposed Fish2.2 IEC Standard:3IEC 705 Guideline for Power Output Measurement of Con-sumer Microwave Ovens3.Summary of Practice3.1 Consistency must be maintained in all aspects of prepa-ration and serving of samples t
6、o ensure reproducible data.Guidelines for consistency may change with the test objective.4.Significance and Use4.1 This guide provides general guidelines and recommen-dations for presenting samples to assessors for sensory evalu-ation.Specific situations may require variations to theseguidelines.5.P
7、rocedure5.1 General Guidelines:5.1.1 PretestA practice session may be conducted with afew staff members or assessors to determine if the selectedprocedures are appropriate for a specific test.Serving sizes andcontainers,carriers,number of samples,time between samples,number of questions,palate clean
8、sers,sample temperature,lighting,etc.,should be determined by pretesting and appro-priately modified for the actual test.5.1.2 Product VariabilityVariability exists in all products.How product variability is handled depends on the objective ofthe test,the size of the effect one is attempting to dete
9、ct,andthe risks associated with decision making.Unless the test isdesigned to understand the extent of product variability,itshould be minimized so that each assessor has the samestimuli.5.1.2.1 Samples must be consistent and uniform regardingproduction lot,age,package size,and storage conditions,et
10、c.All test conditions and serving procedures are determined bythe test objective,test method,and test design.A descriptivetest might have different requirements than an acceptance orpreference test.It is important that all sample preparation andserving procedures be pretested.5.1.2.2 Consider produc
11、t variability when preparingsamples for a test.Based on the objective of the test,contentsof all containers may be blended for a given product prior toportioning individual samples or samples may be portionedfrom individual containers.For example,if six bottles of agiven brand of salad dressing are
12、required for a test,it may bedecided to blend the contents of the six bottles.While thisoption appears to provide the most uniform sampling,it masksany variation among the six bottles.This can impact the resultsif a positive or negative effect goes undetected.5.1.2.3 Another consideration is the pou
13、ring sequence forproducts that layer,for example,blended beverages and saladdressings.Each sample should be taken from the same location1This guide is under the jurisdiction of ASTM Committee E18 on SensoryEvaluation and is the direct responsibility of Subcommittee E18.06 on Food andBeverage Evaluat
14、ion.Current edition approved Nov.1,2010.Published December 2010.Originallyapproved in 1997.Last previous edition approved in 2006 as E1871 06.DOI:10.1520/E1871-10.2For referenced ASTM standards,visit the ASTM website,www.astm.org,orcontact ASTM Customer Service at serviceastm.org.For Annual Book of
15、ASTMStandards volume information,refer to the standards Document Summary page onthe ASTM website.3Available from International Microwave Power Institute,13542 Union VillageCircle,Clifton,VA 22024.Phone:(703)830-5588.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA
16、19428-2959.United States1 within the container for all variables for a single assessor.Another consideration of product variability is the differencebetween exposed surfaces and interior surfaces.Someproducts,for example,peanut butter,mayonnaise,butter,jam,and frozen desserts,may require removal of exposed surfacesprior to evaluation.It may be important,however,to evaluateboth exposed and interior surfaces.5.1.3 Serving Containers/UtensilsThe same type of con-tainers and utensils should be used