ASTM E 1627 : 1994 : R2004
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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Standard Practice for Sensory Evaluation of Edible Oils and Fats
Hardcopy , PDF
09-04-2019
English
01-10-2004
Important note : Users cannot be edited or removed once added to your Multi user PDF.| Committee |
E 18
|
| DocumentType |
Standard Practice
|
| Pages |
5
|
| ProductNote |
Reconfirmed 2004
|
| PublisherName |
American Society for Testing and Materials
|
| Status |
Superseded
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| SupersededBy | |
| Supersedes |
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.
| ASTM E 2262 : 2003 : R2014 | Standard Practice for Estimating Thurstonian Discriminal Distances |
| ASTM E 1871 : 2017 | Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages |
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