Standard Practice for Sensory Evaluation of Edible Oils and Fats

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

01-08-2019

Publisher

American Society for Testing and Materials

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

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

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

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

1.5This 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.

1.6This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

Committee	E 18
DocumentType	Standard Practice
Pages	5
PublisherName	American Society for Testing and Materials
Status	Current
Supersedes	ASTM E 1627 : 2011

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

ASTM E 1346 : 2016 : R2023	Standard Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation
ASTM E 1346 : 2016	Standard Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation