ASTM E 1871 : 2017
Current
The latest, up-to-date edition.
Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
Hardcopy , PDF
English
01-09-2017
Committee |
E 18
|
DocumentType |
Guide
|
Pages |
8
|
PublisherName |
American Society for Testing and Materials
|
Status |
Current
|
Supersedes |
1.1This 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.
1.2The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.
1.3This 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.
1.4This 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.
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ASTM E 1879 : 2021 | Standard Guide for Sensory Evaluation of Beverages Containing Alcohol |
ASTM E 1879 : 1997 | Standard Guide for Sensory Evaluation of Beverages Containing Alcohol |
ASTM E 253 : 2023 : REV A | Standard Terminology Relating to Sensory Evaluation of Materials and Products |
ASTM E 253 : 2020 : REV A | Standard Terminology Relating to Sensory Evaluation of Materials and Products |
ASTM E 253 : 2024 | Standard Terminology Relating to Sensory Evaluation of Materials and Products |
ASTM E 253 : 2024 : REV B | Standard Terminology Relating to Sensory Evaluation of Materials and Products |
ASTM E 1810 : 1996 | Standard Practice for Evaluating Effects of Contaminants on Odor and Taste of Exposed Fish |
ASTM E 1810 : 2012 | Standard Practice for Evaluating Effects of Contaminants on Odor and Taste of Exposed Fish |
ASTM E 1879 : 2022 | Standard Guide for Sensory Evaluation of Beverages Containing Alcohol |
ASTM E 1627 : 1994 : R1998 | Standard Practice for Sensory Evaluation of Edible Oils and Fats |
ASTM E 253 : 2021 | Standard Terminology Relating to Sensory Evaluation of Materials and Products |
ASTM E 253 : 2022 | Standard Terminology Relating to Sensory Evaluation of Materials and Products |
ASTM E 253 : 2021 : REV A | Standard Terminology Relating to Sensory Evaluation of Materials and Products |
ASTM E 1627 : 1994 : R2004 | Standard Practice for Sensory Evaluation of Edible Oils and Fats |
ASTM E 1879 : 2017 | Standard Guide for Sensory Evaluation of Beverages Containing Alcohol |
ASTM E 1627 : 2011 | Standard Practice for Sensory Evaluation of Edible Oils and Fats |
ASTM E 253 : 2023 | Standard Terminology Relating to Sensory Evaluation of Materials and Products |
ASTM E 1879 : 2000 : R2004 : EDT 1 | Standard Guide for Sensory Evaluation of Beverages Containing Alcohol |
ASTM E 1879 : 2000 | Standard Guide for Sensory Evaluation of Beverages Containing Alcohol |
ASTM E 253 : 2022 : REV A | Standard Terminology Relating to Sensory Evaluation of Materials and Products |
ASTM E 1879 : 2020 | Standard Guide for Sensory Evaluation of Beverages Containing Alcohol |
ASTM E 1627 : 2019 | Standard Practice for Sensory Evaluation of Edible Oils and Fats |
ASTM E 253 : 2024 : REV A | Standard Terminology Relating to Sensory Evaluation of Materials and Products |
ASTM E 1879 : 2000 : R2010 | Standard Guide for Sensory Evaluation of Beverages Containing Alcohol |
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