ASTM International - ASTM E1627-94(2004)

Standard Practice for Sensory Evaluation of Edible Oils and Fats

historical
Buy Now
Organization: ASTM International
Publication Date: 1 October 2004
Status: historical
Page Count: 5
ICS Code (Animal and vegetable fats and oils): 67.200.10
ICS Code (Sensory analysis): 67.240
significance And Use:

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

This practice is designed for use by oil processors or research... View More

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 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.

Document History

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...
ASTM E1627-94(2004)
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...
Advertisement