1、Designation: E 1871 06Standard Guide forServing Protocol for Sensory Evaluation of Foods andBeverages1This standard is issued under the fixed designation E 1871; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revi
2、sion. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon (e) indicates an editorial change since the last revision or reapproval.1. Scope1.1 This guide describes suggested procedures for present-ing samples to sensory assessors. The purpose of this guide isto provide
3、 general guidelines for conducting sensory evalua-tion on a variety of foods and beverages, excluding beveragealcohol.1.2 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-pria
4、te safety and health practices and determine the applica-bility of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2E 1627 Practice for Sensory Evaluation of Edible Oils andFatsE 1810 Practice for Evaluating Effects of Contaminants onOdor and Taste of Exposed Fish2.2 IE
5、C Standard:3IEC 705 Guideline for Power Output Measurement ofConsumer Microwave Ovens3. Summary of Practice3.1 Consistency must be maintained in all aspects of prepa-ration and serving of samples to ensure reproducible data.Guidelines for consistency may change with the test objective.4. Significanc
6、e and Use4.1 This guide provides general guidelines and recommen-dations for presenting samples to assessors for sensory evalu-ation. Specific situations may require variations to theseguidelines.5. Procedure5.1 General Guidelines:5.1.1 PretestA practice session may be conducted with afew staff memb
7、ers or assessors to determine if the selectedprocedures are appropriate for a specific test. Serving sizes andcontainers, carriers, number of samples, time between samples,number of questions, palate cleansers, sample temperature,lighting, etc., should be determined by pretesting and appro-priately
8、modified for the actual test.5.1.2 Product VariabilityVariability exists in all products.How product variability is handled depends on the objective ofthe test, the size of the effect one is attempting to detect, andthe risks associated with decision making. Unless the test isdesigned to understand
9、the extent of product variability, itshould be minimized so that each assessor has the samestimuli.5.1.2.1 Samples must be consistent and uniform regardingproduction lot, age, package size, and storage conditions, etc.All test conditions and serving procedures are determined bythe test objective, te
10、st method, and test design. A descriptivetest might have different requirements than an acceptance orpreference test. It is important that all sample preparation andserving procedures be pretested.5.1.2.2 Consider product variability when preparingsamples for a test. Based on the objective of the te
11、st, contentsof all containers may be blended for a given product prior toportioning individual samples or samples may be portionedfrom individual containers. For example, if six bottles of agiven brand of salad dressing are required for a test, it may bedecided to blend the contents of the six bottl
12、es. While thisoption appears to provide the most uniform sampling, it masksany variation among the six bottles. This can impact the resultsif a positive or negative effect goes undetected.5.1.2.3 Another consideration is the pouring sequence forproducts that layer, for example, blended beverages and
13、 saladdressings. Each sample should be taken from the same locationwithin the container for all variables for a single assessor.Another consideration of product variability is the differencebetween exposed surfaces and interior surfaces. Some prod-ucts, for example, peanut butter, mayonnaise, butter
14、, jam, andfrozen desserts, may require removal of exposed surfaces prior1This guide is under the jurisdiction of ASTM Committee E18 on SensoryEvaluation and is the direct responsibility of Subcommittee E18.06 on Food andBeverage Evaluation.Current edition approved Aug. 1, 2006. Published August 2006
15、. Originallyapproved in 1997. Last previous edition approved in 2004 as E 1871 97 (2004).2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summ
16、ary page onthe ASTM website.3Available from International Microwave Power Institute, 13542 Union VillageCircle, Clifton, VA 22024. Phone: (703) 830-5588.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.to evaluation. It may be importa
17、nt, however, to evaluate bothexposed and interior surfaces.5.1.3 Serving Containers/UtensilsThe same type of con-tainers and utensils should be used throughout the test. Con-sider the following when choosing the container/utensil:(1) The test objective, for example, a lid may be needed foraroma eval
18、uation,(2) Maintaining sample characteristics, for example, size,shape, serving temperature, moisture, etc.,(3) Product/container interaction,(4) The amount of sample required to complete theevaluation,(5) The amount of effort required by assessors to removethe product from the container for evaluat
19、ion, and(6) The containers/utensils should be neutral in color(unless tint is needed to mask color differences) and made ofmaterials that are inert, nonreactive, and odor-free.5.1.3.1 Some plastic materials are less inert, more suscep-tible to temperature changes, and less odor-free than others soth
20、ey should be pretested prior to their use. Consider washingglassware with an unscented detergent, followed by baking at93C (200F) for several hours, to eliminate any dusty smell.Assessors should not be able to draw conclusions about theidentity of the samples due to extraneous variables not relatedt
21、o the test objective. It may be possible to mask colordifferences with light filters, subdued lighting, or tinted glass-ware, or combination thereof.5.1.4 Serving SizeConsider the test objective when deter-mining serving size. Provide enough of the sample to ensurethe assessor evaluates the overall
22、product, not just one or twocomponents. The amount and size of the sample must beconsistent for each assessor. Scoops, measuring cups, and toploading balances are effective for maintaining consistency.5.1.4.1 Consider all of the test variables and product char-acteristics when determining sample pre
23、paration and servingprotocol, for example, the top crust of bread is different fromthe bottom crust. Pretesting is helpful to accurately determinethe amount needed, for example, the perceived spice level of abarbecue sauce may be markedly higher on the third or fourthbite than the first, so consider
24、 providing enough sauce forevaluation of both the first and third bites. It may be necessaryto provide instructions to ensure that the samples are evaluatedcorrectly, for example, “place entire sample in mouth,” “besure your bite includes the crust,” etc.5.1.4.2 It may be necessary for the assessors
25、 to eat an entireserving portion based on the test objective.Assessors should beinformed of the quantity they will be required to consume priorto beginning the test. To ensure assessors comply, require themto finish the portion before completing the evaluation.5.1.5 Serving TemperatureConsider the t
26、est objective indetermining the sample serving temperature. The servingtemperature of all samples must be consistent and within apredetermined range. The serving temperature, however, maybe different than the evaluation temperature due to heat gain orloss. For example, a sample that is to be evaluat
27、ed at 70C mayneed to be served at 85C. Since serving temperatures varywith product type, recommended ranges are provided in 5.4.Ifno range is provided, ambient temperature is recommended.Maintain the selected temperature range using hot trays, waterbaths, steam tables, crushed ice, or ice water. Ran
28、ges largerthan those recommended may result in differences due totemperature rather than the test variables. The samples tem-perature should not be so hot that the assessor cannot comfort-ably hold it in ones mouth. The temperature, however, shouldbe selected to ensure the sample is microbiologicall
29、y safe. It isimportant to monitor the temperature of the samples through-out serving and evaluation. Preheating serving containers willminimize heat loss. A new sample may need to be providedduring a test period to maintain a consistent temperature. Also,consider the effect of temperature loss or ga
30、in on a productsmoisture content, viscosity, and other characteristics.5.1.6 Palate CleansersPalate cleansers should be usedbefore evaluation and between samples. Different types ofproducts require different palate cleansers. A palate cleanserneeds to be as bland as possible and easily cleared from
31、themouth. Room temperature water, bottled, filtered, distilled,etc., is a commonly used cleanser. Saltine or oyster crackers,unsalted tops, are effective for many products. Other cleansers,such as warm water, a 50/50 blend of warm water andsodium-free carbonated water, or extended rest periods be-tw
32、een samples also may be effective. For products that leave anoily residue in the mouth, consider carbonated or warm water.For flavors such as garlic and spices, milk or cream cheese mayhelp neutralize the carryover flavor. Often, only extended restperiods will sufficiently eliminate the carryover ef
33、fects of aproduct. Determine which cleanser or combination of cleansersis best for a product during pretesting.5.1.7 CarriersConsider the test objective and nature ofthe product when determining if a carrier is needed. Carriersmost often are used to present products in a form that is moretypical of
34、how the product is used or consumed by consumers.In addition, some products may require being evaluated with acarrier, for example, fruit flavors may need to be evaluated ina sucrose/citric acid solution or a soy sauce may need to beevaluated on rice because of its high flavor intensity whenevaluate
35、d plain. Product and carrier can be combined prior toserving or served separately for the assessor to combine.5.1.7.1 Several things need to be considered when selectinga carrier. The carrier should be appropriate for the productbeing tested. This often includes selecting a carrier thatrepresents on
36、e of the more common usages of the product, forexample, chicken for a BBQ sauce or turkey sandwich formayonnaise. The carrier should have a neutral influence on theevaluation of the product. The carrier should not mask productattributes critical to the evaluation, distract attention from theproduct,
37、 or exceed/fall short of common consumer expecta-tions for the carrier. For example, iceberg lettuce for a pourablesalad dressing evaluation or saltine crackers for a margarineevaluation are neutral, yet similar to common usage, andenable an assessor to focus on evaluating the product samplerather t
38、han the carrier. The carrier should be consistent inaroma, flavor, texture, and appearance across all presentationsof the samples; any inconsistencies can bias responses to theproducts themselves. In addition, the same amount of carriershould be used for each sample.E18710625.1.7.2 It may be difficu
39、lt to determine whether a carrier isthe proper choice for the product evaluation. Testing both withand without the carrier can be used to determine the impact onthe differentiation of samples.5.1.7.3 Another application of carriers to be considered is asan end-use. For example, it may be appropriate
40、 to test cerealwith milk added or pancakes with syrup added. Consumerresearch about how the product is used may help determine ifa carrier is appropriate.5.1.8 Time IntervalsPretesting will determine how muchtime is needed to allow an assessors senses to recover betweensamples. If specific time inte
41、rvals are required, steps need to betaken to ensure that all assessors maintain the intervals. Timers,stopwatches, and time-delayed computer screens may be help-ful.5.1.9 ExpectorationConsider the test objective in deter-mining if assessors need to expectorate. Differences in expec-toration techniqu
42、es may affect assessor results. It may bedesirable to standardize the technique. Minimally, individualassessors should treat all samples consistently. Provide asses-sors with an appropriate and sanitary means of expectoration.Sixteen-ounce opaque cups with lids work well, since assessorscan place th
43、eir mouths completely and discretely in the cupopening. Assessors should be responsible for discarding theirown containers.5.1.10 Product Holding TimeSome products may changefollowing preparation or when exposed to the environment soit may be important to control the time between samplepreparation a
44、nd serving. For example, bread and meat may dryout, candy may get tacky, soups and sauces may thicken, icecream may melt, French fries may get soft/limp, etc. Pretest todetermine the appropriate holding time.5.1.11 Test EnvironmentThe testing environment shouldbe quiet and odor-free.Assessors and th
45、ose serving the samplesshould keep conversation to a minimum and speak quietlywhen necessary. Cologne, perfume, aftershave, etc., that mayinterfere with the evaluation of products, should not be wornby either the serving staff or the assessors (refer to STP 913(4).5.1.12 Number of SamplesConsider as
46、sessor fatigue, bothphysiological and psychological, when determining the num-ber of samples to be evaluated in a test session. The flavor ofthe samples, number of questions, and length of test sessionshould also be considered.5.1.13 Marking/Coding of Products and SamplesGreasepencils or coded stick
47、ers are recommended for marking samplecontainers. Felt markers or pens should be used with cautiondue to their odor. Prepare in advance to allow the odor todissipate.5.2 Heated Foods Guidelines:5.2.1 Consistency in the preparation of all samples is theprimary goal. Use the appliance(s) that is commo
48、nly associatedwith product preparation. Consider preparing samples side-by-side in the same cooking unit or balance among cooking units.All cooking units need to be routinely calibrated. Most foodsshould be cooked to a specific internal temperature. Somefoods require heating for a specific length of
49、 time, for example,a pie needs to be heated long enough to bake the crust. Thelocation in the sample where temperature will be taken needsto be determined and remain consistent throughout testing. Theinternal temperature is sometimes lower than surface tempera-ture. Once cooked, foods should be held at a minimum of 60C(140F) for microbiological safety. Determine the effect ofholding, or tempering, samples. This effect includes changes inthe initial internal temperature, as well as other physicalchanges. Reheating is not recommended.5.2.1.1 Many products do not
