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ASTM E 1627 : 2011 : REDLINE

ASTM E 1627 : 2011 : REDLINE

Superseded

Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

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superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

Standard Practice for Sensory Evaluation of Edible Oils and Fats

Available format(s)

PDF

Superseded date

03-02-2020

Language(s)

English

Published date

01-08-2011

Publisher

American Society for Testing and Materials

CONTAINED IN VOL. 15.08, 2014 Describes the recommended procedures for the sensory evaluation of edible oils and fats.

1.1 This practice covers the recommended procedures for the sensory evaluation of edible oils and fats.

1.2 This practice covers techniques for evaluating odor and flavor in fats and oils, for determining overall odor and flavor intensity, and the intensity of individual odors or flavors.

1.3 The techniques used in this practice are applicable to oils (liquid at room temperature) and liquified fats (solid at room temperature).

1.4 The values in SI units are to be regarded as the standard.

1.5 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. Specific precautions are given in Section 7.

Committee
E 18
DocumentType
Redline
Pages
7
PublisherName
American Society for Testing and Materials
Status
Superseded
SupersededBy

ASTM E 2262 : 2003 : R2009 Standard Practice for Estimating Thurstonian Discriminal Distances
ASTM E 2262 : 2003 Standard Practice for Estimating Thurstonian Discriminal Distances
ASTM E 1871 : 2017 : REDLINE Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
ASTM E 2262 : 2003 : R2014 Standard Practice for Estimating Thurstonian Discriminal Distances

ASTM E 1346 : 2016 : REDLINE Standard Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation

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