UNLIMITED FREE ACCESS TO THE WORLD'S BEST IDEAS

close
Already an Engineering360 user? Log in.

This is embarrasing...

An error occurred while processing the form. Please try again in a few minutes.

Customize Your Engineering360 Experience

close
Privacy Policy

This is embarrasing...

An error occurred while processing the form. Please try again in a few minutes.

ASTM E1871

Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages

active, Most Current
Buy Now
Organization: ASTM
Publication Date: 1 September 2017
Status: active
Page Count: 8
ICS Code (Sensory analysis): 67.240
scope:

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.

The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.

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.

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.

 

 

 

Document History

ASTM E1871
September 1, 2017
Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
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...
November 1, 2010
Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
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...
August 1, 2006
Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
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...
May 10, 1997
Standard Practice for Serving Protocol for Sensory Evaluation of Foods and Beverages
1. Scope 1.1 This practice describes suggested procedures for presenting samples to sensory assessors. The purpose of this practice is to provide general guidelines for conducting sensory evaluation...
May 10, 1997
Standard Practice for Serving Protocol for Sensory Evaluation of Foods and Beverages
This practice describes suggested procedures for presenting samples to sensory assessors. The purpose of this practice is to provide general guidelines for conducting sensory evaluation on a variety...

References

Advertisement