ASTM E1871-10
Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
- Standard No.
- ASTM E1871-10
- Release Date
- 2010
- Published By
- American Society for Testing and Materials (ASTM)
- Status
- Replace By
- ASTM E1871-17
- Latest
- ASTM E1871-17
- Scope
This guide provides general guidelines and recommendations for presenting samples to assessors for sensory evaluation. Specific situations may require variations to these guidelines.
1.1 This guide describes suggested procedures for presenting samples to sensory assessors. The purpose of this guide is to provide general guidelines for conducting sensory evaluation on a variety of foods and beverages, excluding beverage alcohol.
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 and health practices and determine the applicability of regulatory limitations prior to use.
ASTM E1871-10 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 E1871-10 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
