1、Designation: E1627 11Standard Practice forSensory Evaluation of Edible Oils and Fats1This standard is issued under the fixed designation E1627; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revision. A number in
2、parentheses indicates the year of last reapproval. Asuperscript epsilon () indicates an editorial change since the last revision or reapproval.1. Scope1.1 This practice covers the recommended procedures forthe sensory evaluation of edible oils and fats.1.2 This practice covers techniques for evaluat
3、ing odor andflavor in fats and oils, for determining overall odor and flavorintensity, and the intensity of individual odors or flavors.1.3 The techniques used in this practice are applicable tooils (liquid at room temperature) and liquified fats (solid atroom temperature).1.4 The values in SI units
4、 are to be regarded as the standard.1.5 This standard does not purport to address all of thesafety concerns, if any, associated with its use. It is theresponsibility of the user of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limi
5、tations prior to use. Specific precau-tions are given in Section 7.2. Referenced Documents2.1 ASTM Standards:2E1346 Practice for Bulk Sampling, Handling, and PreparingEdible Vegetable Oils for Sensory Evaluation3. Terminology3.1 A lexicon specific for descriptors of odors and flavors inoils and fats
6、 is included in Appendix X2.4. Summary of Practice4.1 This practice addresses the procedures for screening andtraining of oil assessors; rating and scoring samples; and datacollection, handling, analysis, and interpretation.5. Significance and Use5.1 The application of this practice will help ensure
7、 consis-tency in procedures used for the sensory evaluation of edibleoils.5.2 This practice is designed for use by oil processors orresearch laboratories for evaluations by a trained, experiencedsensory panel under the supervision of a sensory professionalor for use by quality control and quality as
8、surance personnelfor the sensory evaluation of edible oils and fats.6. Apparatus6.1 Glass Vial, 30-mm outside diameter by 57-mm height,wide-mouth threaded top. Use amber glass for odor/flavorevaluations; clear glass for visual examination. Alternatively,use 2 oz sample cups also for odor/flavor eval
9、uations only.6.2 Circulating Waterbath, with automatic timer, thermo-stat, and rack.6.3 Waterbath Thermometer, with range from 20 to 100Cin 1C divisions, calibrated for 76-mm immersion, 305 mmlong.6.4 Hard plastic threaded caps with liners, or tape (PFTEpipe thread tape), to cover top of vial openin
10、g before cappingwith new, nonmetallic screw-type caps. Tape should com-pletely cover vial opening or multiple strips of tape should beused.7. Precautions7.1 Assessors and sample servers should avoid introducingextraneous odors during testing by use of products, such asscented hand soap, hand creams,
11、 perfume, etc., or odorouswriting instruments or inks. Assessors should avoid exhalinginto sample vials.8. Procedures for Recruitment and Screening Assessors8.1 For basic information on conducting sensory tests, seeMNL263and STP 758.48.2 For normal sensory acuity for basic tastes, see STP758.48.3 Ge
12、neral Odor or Flavor Recognition Relating to OilsPresent prospective assessors with a series of samples and a listof applicable oil descriptors specific for the type of oil to betested (see Appendix X1). Appendix X2 contains definitions,reference standards, and examples of each descriptor. Testprosp
13、ective assessors for general discrimination and the abilityto describe samples and demonstrate familiarity with terms.1This practice is under the jurisdiction of ASTM Committee E18 on SensoryEvaluation and is the direct responsibility of Subcommittee E18.06 on Food andBeverage Evaluation.Current edi
14、tion approved Aug. 1, 2011. Published August 2011. Originallyapproved in 1994. Last previous edition approved in 2004 as E1627 94 (2004).DOI: 10.1520/E1627-11.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of
15、ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.3Manual on Sensory Testing Methods, ASTM MNL26, ASTM International.4Guidelines for Selection and Training of Sensory Panel Members, ASTM STP758, ASTM International, 1981.1Copyright ASTM International, 1
16、00 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.8.4 For general interest and availability, see STP 758.49. Procedures for Training Oil Assessors9.1 See STP 7584for information on panel training.9.2 Determine training based upon test objective. Tests mayinclude inte
17、nsity ranking, attribute recognition, or differencetests, or a combination thereof (see MNL263).9.3 Terminology/Characteristics (See 3.1):9.3.1 Examples of odor, flavors, and tastes predominatelycharacteristic of various oil types are presented in AppendixX2. Attributes are identified as typical of
18、an unprocessed orpartially processed oil (U), freshly processed oil (F), deterio-rated oil (D), or origin unknown (X). The appendix is a generalguideline based on the attributes typically identified for eachoil type; however, other attributes may be noted.9.4 Prepare training samples characteristic
19、of various odorsor flavors and various intensity levels. Use Appendix X1 andAppendix X2 as guides.9.5 Evaluate a series of concentrations starting with easilydistinguished samples and proceed to more difficult discrimi-nations.9.6 Evaluate assessors consistency on repeated tests asrecommended in STP
20、 758.410. Procedures for Oil Sample Handling, Preparation,and Presentation10.1 For information on serving containers, sample size,heating methods, sample temperature, and presentation meth-ods, see Practice E1346.10.2 Oils should not be held at serving temperature for morethan 60 min to prevent dete
21、rioration from oxidation.10.3 If samples are presented in pairs or other multiples, itis recommended that a method be used to maintain uniformsample temperature of the oils during testing. Aluminumblocks, with recesses to hold vials, heated at a temperature of5C higher than the serving temperature o
22、f the oil will keep thesample at the proper serving temperature for 10 min. Moldedstyrene (styrofoam) blocks, with recesses to hold vials, willhelp minimize temperature loss. Vials should fit into therecesses or cavities in the blocks deep enough so the oil line inthe vial does not extend above the
23、top of the recess. Thediameter of the aluminum block recess should not be more than1 cm wider than the diameter of the vial to allow adequate heattransfer.11. Instructions to Assessors for Odor Evaluations11.1 Evaluate the oils for odor in the order presented fromleft to right.11.2 Pick up the vial
24、containing the oil; hold the vial asclose to base as possible.11.3 Swirl the covered vial; lift to nose; remove the cover;sniff the headspace above the oil (use short, “bunny” sniffs);replace the cover quickly.11.4 Sniff in the same mannerdistance from nose, numberof times, length of timefor each sa
25、mple.11.5 Smell back of hand before testing samples and betweensamples to help “zero” your nose and to prevent adaptation tooil odors.11.6 If testing oils with weak odors, smell an emptycontainer to facilitate adaptation to extraneous odors and toallow for better discrimination between oils.12. Inst
26、ructions to Assessors for Flavor Evaluations12.1 Rinse mouth well with warm filtered water (50 6 1C)before starting the flavor evaluation.12.2 Taste the samples in the order presented from left toright.12.3 Put the entire 10-mL sample of warm oil into themouth; swish through the mouth thoroughly; cu
27、p mouth anddraw air in through mouth and exhale through nose to enhanceperception of aromatics.12.4 Expectorate the sample; do not swallow the oil.12.5 Rinse the mouth well with warm water (50 6 1C)between samples for a predetermined amount of time to clearmouth of residual flavors.12.6 Wait a prede
28、termined amount of time before tastingsubsequent samples to prevent taste fatigue; be consistent.12.7 Additional methods to clear the mouth include unsaltedsoda crackers, 50:50 blend of warm water and sodium-freecarbonated water (50 6 1C).12.8 If residual flavors persist, repeat the procedure ofrins
29、ing and resting.13. Procedures for Data Collection13.1 Discrimination tests, for example, Triangle, Duo-trio,A not A, etc., are used to determine if a difference existsbetween two samples. Uses include qualifying alternate ingre-dient suppliers; confirming quality control in the plant, deter-mining
30、end of shelf-life; and reformulation of existing brands(see Chapter 2 of MNL263).13.2 Descriptive or scalar scoring tests are used to rate theoverall intensity of a sample and to describe characteristicodors and flavors of samples. Use to find sensory differencesbetween competitive products, aged pr
31、oducts, new formulas,etc., and to interpret results of consumer tests and understandthe effects of technical variables on product attributes (seeMNL 135).13.3 Quality tests are used to rate the overall quality of a fator oil with moderate to strong characteristic flavors such asolive or peanut oil (
32、see MNL263).14. Data Handling14.1 Statistical analysis of the data will depend on the typeof test and test design. MNL263contains statistical analysisappropriate for various sensory tests. Data handling methodsfor descriptive tests are presented in MNL 13.515. Data Interpretation15.1 Action criteria
33、 will depend on the policy of thelaboratory or company and will be product specific. Policieswill determine the intensity levels of specific flavors that aredesired or will be permitted. The intensities allowed will varybased on the attribute and its positive or negative contributionto the oil or fa
34、t. Customer complaints will validate decisionsover time.5Manual on Descriptive Analysis Testing, ASTM MNL 13 , ASTM, 1992.E1627 11216. Keywords16.1 descriptive testing; discriminative testing; flavor; odor;scaling; sensory analysis; tasteAPPENDIXES(Nonmandatory Information)X1. VOCABULARY AND OIL ATT
35、RIBUTES CHARACTERISTIC OF UNPROCESSED OIL (U), FRESHLYPROCESSED OIL (F), DETERIORATED OIL (D), OR ORIGIN UNIDENTIFIED (X)TABLE X1.1 Oil Types and AttributesAAttributesOil TypeCornCottonSeedCoconutFish/MarineMCTBOlive Palm PeanutCanolaRapeseedRicebran Saflower Soy SunflowerBacony . . U . . . X . . .
36、. . .Beany . . . . . . . . D . . D/U .Bitter . . . . . . X . . . . . .Burnt U . X . . . . X . X . U XButtery F F F . F . F X F . F F FCardboard D . . . . . D D . . . D DCorny F . . . . . . . . . . . .Fishy . . . U/F/D . . . . D . . D .Fruity . . . . . F . F . . . . .Grassy X . . . . . . X D X X U/D
37、U/DGreen . . . . . X . . D X . . .Hay X . . . . . . X . X X U/D U/DHully . . . . . . . . . . . . XNutty F X X . X . X F . X . F .Painty . . . . . . . . D . . D .Pine . . . . . . . . . . . . URancid D D D . . DDDDDDDDRubbery X . . . . . . . X . . X .Soapy . . X . . . X . . . . . .Sulfur . . . . . . .
38、 . U/D . . . .Waxy X . X . U . . . . X X . XWeedy X . . . . . . XXXXXXWoody . . . . . . . X . X X . XAU = characteristic of unprocessed or partially processed oilF = characteristic of freshly processed oilD = characteristic of deteriorated oil.X = unidentified origin.Other flavors may be present fro
39、m contamination, processing conditions, etc.: pumpkin, melon, watermelon, petroleum, metallic, musty.BMedium chain triglycerides.X2. LEXICON FOR FATS AND OILSBaconDefinition An aromatic reminiscent of smoked bacon.Reference Crude undeodorized coconut oil heated to 38C.Example Fried smoked pork bacon
40、.BeanyDefinition An aromatic characteristic of raw soybeans.Reference Crude soybean oil diluted in fresh soybean oil(5:95).Example Ground lima beans (dry mixed with water (2:98ratio).BitterDefinition A basic taste simulated by such substances as qui-nine and caffeine.Reference 0.2 % caffeine in wate
41、r.Example Tonic water.BlandDefinition No aromatics or taste factors perceptible.Example Mineral oil.BurntDefinition An aromatic reminiscent of burnt popcorn orgrains.Reference Crude, unprocessed corn oil.Example Air-popped popcorn.ButteryDefinition An aromatic reminiscent of fresh, sweet, unsaltedbu
42、tter.Reference Fresh, sweet, unsalted butter diluted in good qual-ity soybean oil (1:99).Example Freshly processed unsalted butter.CardboardDefinition An aromatic associated with the odor of wet card-board or paper.Reference Wet one cup unsalted, dry-roasted vacuum-packedpeanuts with distilled water
43、; place wet nuts on trayto air-dry for 24 h.Example Wet cardboard.CornyDefinition An aromatic of steeped ground corn.E1627 113Reference Crude corn oil diluted in fresh corn oil (5:95).Example Raw corn: non-heat-treated corn; cooked corn:heated or boiled corn; and, toasted corn: heatedenough to caram
44、elize sugars.FishyDefinition An aromatic reminiscent of cod liver oil.Reference Cod liver oil diluted in good-quality soybean oil(1:99).Example Odor from canola (rapeseed) oil heated at 190C.FruityDefinition An aromatic reminiscent of ripe fruit.Reference 2 ppm ethyl acetate.Example Olive oil.Grassy
45、Definition An aromatic reminiscent of the green character ofmowed grass.Reference Crude soybean oil from non-heat-treated soybeansdiluted in good-quality soybean oil (5:95).Example Fresh cut grass.GreenDefinition An aromatic associated with unprocessed imma-ture fruits or grains.Reference 5 ppm cis-
46、3-hexenol in water.Example Raw immature soybeans.HayDefinition An aromatic reminiscent of dried grass character ofair-dried grain or vegetation.Reference Crude soybean oil from heat-treated beans dilutedin good-quality soybean oil (5:95).Example Dried alfalfa.HullyDefinition An aromatic associated w
47、ith the outer protectivecoating of a grain or oilseed.Reference Raw steeped peanut hulls.Example Sunflower hulls (confectionery type).HydrogenatedDefinition An aromatic reminiscent of the sweet paraffin-likeodor of crayons.Reference 10 % undeodorized hydrogenated soybean oil (io-dine value = 90110)
48、in good-quality soybean oil.Example All vegetable solid shortening.Light-struckDefinition Mixture of aromatics characteristic of light-sensitiveoils such as soybean that are exposed to fluores-cent light or sunlight.Reference Good-quality soybean oil exposed to fluorescentlight (100 footcandles for
49、one week or 800 foot-candles for 4 h).MelonDefinition An aromatic reminiscent of watermelon rind.Reference 0.002 ppm 2,6-nonadienal in good-quality soybeanoil (odor only).Example Soybean oil processed with phosphoric acid; wa-termelon rind.MetallicDefinition An aromatic associated with metal coins.Reference 0.01 % ferrous sulfate diluted in distilled, filteredwater.Example Copper pennies soaked in filtered water for 12 h;soybean oil processed without citric acid.MustyDefinition An aromatic reminiscent of odor of a m
