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ASTM E 1871 : 2017 : REDLINE

Current
Current

The latest, up-to-date edition.

Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
Available format(s)

PDF

Language(s)

English

Published date

01-09-2017

Publisher

American Society for Testing and Materials

CONTAINED IN VOL. 15.08, 2017 Specifies suggested procedures for presenting samples to sensory respondents.

1.1This guide describes suggested procedures for presenting samples to sensory respondents. The purpose of this guide is to provide general guidelines for developing serving protocols for evaluation of food and beverages, in a central location or laboratory on a variety of foods and beverages, excluding beverage alcohol which is addressed in Guide E1879.

1.2The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.

1.3This 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.

1.4This 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
Redline
Pages
10
PublisherName
American Society for Testing and Materials
Status
Current

ASTM E 2610 : 2008 : R2011 Standard Test Method for Sensory Analysis—Duo-Trio Test
ASTM E 2164 : 2016 : REDLINE Standard Test Method for Directional Difference Test
ASTM E 1885 : 2004 Standard Test Method for Sensory Analysis—Triangle Test
ASTM E 3009 : 2015 : EDT 1 Standard Test Method for Sensory Analysis—Tetrad Test
ASTM E 3009 : 2015 Standard Test Method for Sensory Analysis—Tetrad Test
ASTM E 2610 : 2008 Standard Test Method for Sensory Analysis<span class='unicode'>—</span>Duo-Trio Test
ASTM E 1697 : 2005 Standard Test Method for Unipolar Magnitude Estimation of Sensory Attributes
ASTM E 1697 : 2005 : R2012 : EDT 1 Standard Test Method for Unipolar Magnitude Estimation of Sensory Attributes
ASTM E 1885 : 2004 : R2011 Standard Test Method for Sensory Analysis<char: emdash>Triangle Test
ASTM E 2139 : 2005 : R2011 Standard Test Method for Same-Different Test
ASTM E 2943 : 2015 : REDLINE Standard Guide for Two-Sample Acceptance and Preference Testing with Consumers
ASTM E 2139 : 2005 Standard Test Method for Same-Different Test
ASTM E 2139 : 2005 : R2018 Standard Test Method for Same-Different Test

ASTM E 1810 : 2012 : REDLINE Standard Practice for Evaluating Effects of Contaminants on Odor and Taste of Exposed Fish
ASTM E 1627 : 2011 : REDLINE Standard Practice for Sensory Evaluation of Edible Oils and Fats
ASTM E 1879 : 2017 : REDLINE Standard Guide for Sensory Evaluation of Beverages Containing Alcohol
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