ASTM E1627-11
Standard Practice for Sensory Evaluation of Edible Oils and Fats
- Standard No.
- ASTM E1627-11
- Release Date
- 2011
- Published By
- American Society for Testing and Materials (ASTM)
- Status
- Replace By
- ASTM E1627-19
- Latest
- ASTM E1627-19
- Scope
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 laboratories for evaluations by a trained, experienced sensory panel under the supervision of a sensory professional or for use by quality control and quality assurance personnel for the 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 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.
ASTM E1627-11 Referenced Document
- ASTM E1346 Standard Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation
ASTM E1627-11 history
- 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
