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ASTM E1627

Standard Practice for Sensory Evaluation of Edible Oils and Fats

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Organization: ASTM
Publication Date: 1 August 2011
Status: inactive
Page Count: 5
scope:

This practice covers the recommended procedures for the sensory evaluation of edible oils and fats.

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.

The techniques used in this practice are applicable to oils (liquid at room temperature) and liquified fats (solid at room temperature).

The values in SI units are to be regarded as the 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 and health practices and determine the applicability of regulatory limitations prior to use. Specific precautions are given in Section 7.

Document History

August 1, 2019
Standard Practice for Sensory Evaluation of Edible Oils and Fats
This practice covers the recommended procedures for the sensory evaluation of edible oils and fats. This practice covers techniques for evaluating appearance, odor, and flavor in fats and oils, for...
ASTM E1627
August 1, 2011
Standard Practice for Sensory Evaluation of Edible Oils and Fats
This practice covers the recommended procedures for the sensory evaluation of edible oils and fats. This practice covers techniques for evaluating odor and flavor in fats and oils, for determining...
August 15, 1994
Standard Practice for Sensory Evaluation of Edible Oils and Fats
1. Scope 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,...
August 15, 1994
Standard Practice for Sensory Evaluation of Edible Oils and Fats
This practice covers the recommended procedures for the sensory evaluation of edible oils and fats. This practice covers techniques for evaluating odor and flavor in fats and oils, for determining...

References

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