1、Designation: E1871 10Standard Guide forServing Protocol for Sensory Evaluation of Foods andBeverages1This standard is issued under the fixed designation E1871; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revisi
2、on. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon () 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 ge
3、neral guidelines for conducting sensory evalua-tion on a variety of foods and beverages, excluding beveragealcohol.1.2 The values stated in SI units are to be regarded asstandard. No other units of measurement are included in thisstandard.1.3 This standard does not purport to address all of thesafet
4、y 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 limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2E1627 Practice for Sensory Evalua
5、tion of Edible Oils andFatsE1810 Practice for Evaluating Effects of Contaminants onOdor and Taste of Exposed Fish2.2 IEC 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 serv
6、ing of samples to ensure reproducible data.Guidelines for consistency may change with the test objective.4. Significance 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 t
7、heseguidelines.5. Procedure5.1 General Guidelines:5.1.1 PretestA practice session may be conducted with afew staff members 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
8、 questions, palate cleansers, sample temperature,lighting, etc., should be determined by pretesting and appro-priately 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 effe
9、ct one is attempting to detect, andthe risks associated with decision making. Unless the test isdesigned to understand 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, packa
10、ge size, and storage conditions, etc.All test conditions and serving procedures are determined bythe test objective, test method, and test design. A descriptivetest might have different requirements than an acceptance orpreference test. It is important that all sample preparation andserving procedur
11、es be pretested.5.1.2.2 Consider product variability when preparingsamples for a test. Based on the objective of the test, 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 bot
12、tles of agiven brand of salad dressing are required for a test, it may bedecided to blend the contents of the six bottles. 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 unde
13、tected.1This 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 Nov. 1, 2010. Published December 2010. Originallyapproved in 1997. Last previous edition approved in
14、 2006 as E1871 06. DOI:10.1520/E1871-10.2For 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 Summary page onthe ASTM website.3Available from Inter
15、national 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.5.1.2.3 Another consideration is the pouring sequence forproducts that layer, for
16、 example, blended beverages and 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, pe
17、anut butter, mayonnaise, butter, jam, andfrozen desserts, may require removal of exposed surfaces priorto evaluation. It may be important, 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 t
18、est. Con-sider the following when choosing the container/utensil:(1) The test objective, for example, a lid may be needed foraroma evaluation,(2) Maintaining sample characteristics, for example, size,shape, serving temperature, moisture, etc.,(3) Product/container interaction,(4) The amount of sampl
19、e required to complete theevaluation,(5) The amount of effort required by assessors to removethe product from the container for evaluation, 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
20、 odor-free.5.1.3.1 Some plastic materials are less inert, more suscep-tible to temperature changes, and less odor-free than others sothey should be pretested prior to their use. Consider washingglassware with an unscented detergent, followed by baking at93C for several hours, to eliminate any dusty
21、smell.Assessorsshould not be able to draw conclusions about the identity of thesamples due to extraneous variables not related to the testobjective. It may be possible to mask color differences withlight filters, subdued lighting, or tinted glassware, or combina-tion thereof.5.1.4 Serving SizeConsid
22、er the test objective when deter-mining serving size. Provide enough of the sample to ensurethe assessor evaluates the overall 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
23、for maintaining consistency.5.1.4.1 Consider all of the test variables and product char-acteristics when determining sample preparation and servingprotocol, for example, the top crust of bread is different fromthe bottom crust. Pretesting is helpful to accurately determinethe amount needed, for exam
24、ple, the perceived spice level of abarbecue sauce may be markedly higher on the third or fourthbite than the first, so consider 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 ex
25、ample, “place entire sample in mouth,” “besure your bite includes the crust,” etc.5.1.4.2 It may be necessary for the assessors 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 ensu
26、re assessors comply, require themto finish the portion before completing the evaluation.5.1.5 Serving TemperatureConsider the test objective indetermining the sample serving temperature. The servingtemperature of all samples must be consistent and within apredetermined range. The serving temperature
27、, however, maybe different than the evaluation temperature due to heat gain orloss. For example, a sample that is to be evaluated 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 i
28、s recommended.Maintain the selected temperature range using hot trays, waterbaths, steam tables, crushed ice, or ice water. Ranges 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
29、cannot comfort-ably hold it in ones mouth. The temperature, however, shouldbe selected to ensure the sample is microbiologically 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 n
30、eed to be providedduring a test period to maintain a consistent temperature. Also,consider the effect of temperature loss or gain on a productsmoisture content, viscosity, and other characteristics.5.1.6 Palate CleansersPalate cleansers should be usedbefore evaluation and between samples. Different
31、types ofproducts require different palate cleansers. A palate cleanserneeds to be as bland as possible and easily cleared from themouth. Room temperature water, bottled, filtered, distilled,etc., is a commonly used cleanser. Saltine or oyster crackers,unsalted tops, are effective for many products.
32、Other cleansers,such as warm water, a 50/50 blend of warm water andsodium-free carbonated water, or extended rest periods be-tween 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 crea
33、m cheese mayhelp neutralize the carryover flavor. Often, only extended restperiods will sufficiently eliminate the carryover effects 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 pro
34、duct when determining if a carrier is needed. Carriersmost often are used to present products in a form that is moretypical of 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 in
35、a sucrose/citric acid solution or a soy sauce may need to beevaluated on rice because of its high flavor intensity whenevaluated 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 ca
36、rrier. The carrier should be appropriate for the productbeing tested. This often includes selecting a carrier thatrepresents one 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 theevaluatio
37、n of the product. The carrier should not mask productattributes critical to the evaluation, distract attention from theproduct, or exceed/fall short of common consumer expecta-tions for the carrier. For example, iceberg lettuce for a pourableE1871 102salad dressing evaluation or saltine crackers for
38、 a margarineevaluation are neutral, yet similar to common usage, andenable an assessor to focus on evaluating the product samplerather than the carrier. The carrier should be consistent inaroma, flavor, texture, and appearance across all presentationsof the samples; any inconsistencies can bias resp
39、onses to theproducts themselves. In addition, the same amount of carriershould be used for each sample.5.1.7.2 It may be difficult 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 differe
40、ntiation of samples.5.1.7.3 Another application of carriers to be considered is asan end-use. For example, it may be appropriate 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 Interva
41、lsPretesting will determine how muchtime is needed to allow an assessors senses to recover betweensamples. If specific time intervals 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 E
42、xpectorationConsider the test objective in deter-mining if assessors need to expectorate. Differences in expec-toration techniques may affect assessor results. It may bedesirable to standardize the technique. Minimally, individualassessors should treat all samples consistently. Provide asses-sors wi
43、th an appropriate and sanitary means of expectoration.Sixteen-ounce opaque cups with lids work well, since assessorscan place their mouths completely and discretely in the cupopening. Assessors should be responsible for discarding theirown containers.5.1.10 Product Holding TimeSome products may chan
44、gefollowing preparation or when exposed to the environment soit may be important to control the time between samplepreparation and 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 todet
45、ermine the appropriate holding time.5.1.11 Test EnvironmentThe testing environment shouldbe quiet and odor-free.Assessors and those serving the samplesshould keep conversation to a minimum and speak quietlywhen necessary. Cologne, perfume, aftershave, etc., that mayinterfere with the evaluation of p
46、roducts, should not be wornby either the serving staff or the assessors (refer to STP 913(4).5.1.12 Number of SamplesConsider assessor fatigue, bothphysiological and psychological, when determining the num-ber of samples to be evaluated in a test session. The flavor ofthe samples, number of question
47、s, and length of test sessionshould also be considered.5.1.13 Marking/Coding of Products and SamplesGreasepencils or coded stickers 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 He
48、ated Foods Guidelines:5.2.1 Consistency in the preparation of all samples is theprimary goal. Use the appliance(s) that is commonly 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 routine
49、ly calibrated. Most foodsshould be cooked to a specific internal temperature. Somefoods require heating for a specific length of 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 60Cfor microbiological safety. Determine the effect of holding, ortempering, samples. This effect includes changes in the
