ASTM E1627-19 PDF

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.

ASTM E1627-19 Referenced Document

ASTM E1346 Standard Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation
ASTM E1871 Standard Practice for Serving Protocol for Sensory Evaluation of Foods and Beverages

2019 ASTM E1627-19 Standard Practice for Sensory Evaluation of Edible Oils and Fats
2011 ASTM E1627-11 Standard Practice for Sensory Evaluation of Edible Oils and Fats
1994 ASTM E1627-94(2004) Standard Practice for Sensory Evaluation of Edible Oils and Fats
1998 ASTM E1627-94(1998) Standard Practice for Sensory Evaluation of Edible Oils and Fats