ASTM International - ASTM E1627-19

Standard Practice for Sensory Evaluation of Edible Oils and Fats

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Organization: ASTM International
Publication Date: 1 August 2019
Status: active
Page Count: 5
ICS Code (Animal and vegetable fats and oils): 67.200.10
ICS Code (Sensory analysis): 67.240
significance And Use:

5.1 The application of this practice will help ensure consistency in procedures used for the sensory evaluation of edible oils and fats.

scope:

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

1.6 This 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.

Document History

ASTM E1627-19
August 1, 2019
Standard Practice for 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 appearance, odor, and flavor in fats and...
August 1, 2011
Standard Practice for 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...
October 1, 2004
Standard Practice for 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...
November 10, 1998
Standard Practice for 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...
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