ASTM E1871-17
Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages

Standard No.
ASTM E1871-17
Release Date
2017
Published By
American Society for Testing and Materials (ASTM)
Latest
ASTM E1871-17
Scope
1.1 This 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. 1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard. 1.3 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. 1.4 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 E1871-17 Referenced Document

  • ASTM E1627 Standard Practice for Sensory Evaluation of Edible Oils and Fats
  • ASTM E1810 Standard Practice for Evaluating Effects of Contaminants on Odor and Taste of Exposed Fish
  • ASTM E1879 Standard Guide for Sensory Evaluation of Beverages Containing Alcohol
  • ASTM E253 Standard Terminology Relating to Sensory Evaluation of Materials and Products*2023-07-15 Update

ASTM E1871-17 history

  • 2017 ASTM E1871-17 Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
  • 2010 ASTM E1871-10 Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
  • 2006 ASTM E1871-06 Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
  • 1997 ASTM E1871-97(2004) Standard Practice for Serving Protocol for Sensory Evaluation of Foods and Beverages
  • 1997 ASTM E1871-97 Standard Practice for Serving Protocol for Sensory Evaluation of Foods and Beverages
Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages



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