1、Designation: E1871 17Standard 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 respondents. The purpose of this guideis to provide
3、general guidelines for developing serving proto-cols for evaluation of food and beverages, in a central locationor laboratory on a variety of foods and beverages, excludingbeverage alcohol which is addressed in Guide E1879.1.2 The values stated in SI units are to be regarded asstandard. No other uni
4、ts of measurement are included in thisstandard.1.3 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, health, and environmental practices and deter-mine the appli
5、cability of regulatory limitations prior to use.1.4 This international standard was developed in accor-dance with internationally recognized principles on standard-ization established in the Decision on Principles for theDevelopment of International Standards, Guides and Recom-mendations issued by t
6、he World Trade Organization TechnicalBarriers to Trade (TBT) Committee.2. Referenced Documents2.1 ASTM Standards:2E253 Terminology Relating to Sensory Evaluation of Mate-rials and ProductsE1627 Practice for Sensory Evaluation of Edible Oils andFatsE1810 Practice for Evaluating Effects of Contaminant
7、s onOdor and Taste of Exposed FishE1879 Guide for Sensory Evaluation of Beverages Contain-ing Alcohol2.2 IEC Standard:3IEC 705 Guideline for Power Output Measurement of Con-sumer Microwave Ovens3. Summary of Practice3.1 This guide provides general guidelines and recommen-dations for presenting sampl
8、es to respondents for sensoryevaluation. Specific situations may require variations to theseguidelines.4. Significance and Use4.1 Consistency must be maintained in all aspects of prepa-rations and serving of samples to ensure reproducible data fromsensory respondents. Guidelines for consistency may
9、changewith the test objective.5. Procedure5.1 General GuidelinesAll test conditions and servingprocedures are determined by the test objective, test method,test design, and decision risk.5.1.1 PretestA practice session may be conducted with afew staff members or respondents to determine if the selec
10、tedprocedures are appropriate for the purposes of the test. Forexample, serving sizes and containers, carriers, number ofsamples, time between samples, questionnaire structure, palatecleansers, sample temperature, lighting, etc., may be deter-mined by pretesting.5.1.2 Product VariabilityVariability
11、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 the extent of product variability, the testvariables should be con
12、trolled to minimize variation of thestimuli to which each respondent is exposed. Variabilityshould, however, not be minimized to the extent where thesample is not representative of typical variability found in theproduct.5.1.2.1 Samples should be representative of the productpopulation and must be c
13、onsistent and uniform regarding all1This 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 Sept. 1, 2017. Published October 2017. Originallyapproved in 1997. Last
14、previous edition approved in 2010 as E1871 10. DOI:10.1520/E1871-17.2For 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 w
15、ebsite.3Available from International Microwave Power Institute, 13542 Union VillageCircle, Clifton, VA 22024. Phone: (703) 830-5588.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United StatesThis international standard was developed in accordance
16、 with internationally recognized principles on standardization established in the Decision on Principles for theDevelopment of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.1controlled factors (for example, prod
17、uction lot, age, packagesize, storage conditions, and so forth). A descriptive test mighthave different requirements than an acceptance or preferencetest. It is important that all sample preparation and servingprocedures be pretested.5.1.2.2 Consider product variability when preparingsamples for a t
18、est. Based on the objective of the test and natureof the product, contents of all containers may be blended for agiven product prior to portioning individual samples orsamples may be portioned from individual containers.5.1.2.3 Another consideration is the pouring method forproducts that are not sta
19、ble emulsions, for example, saladdressings. Each sample should be representative of the productin the way best suited to satisfy the design of the test, forexample, salad dressings.Treatments used in an affective flavortest of oil and vinegar salad dressings should be uniformlyshaken to mix layers b
20、efore pouring and tasting samples.Samples for descriptive profile intended to assess separationover time would not be shaken and sampling might be takenfrom specific positions within the container.5.1.2.4 Another consideration of product variability is thedifference between exposed surfaces and inte
21、rior surfaces.Some products, for example, peanut butter, mayonnaise, butter,jam, and frozen desserts, may require removal of exposedsurfaces prior to evaluation. It may be important, however, toevaluate both exposed and interior surfaces, for example,potentially contaminated fish.5.1.2.5 Consider a
22、products exposure to air and the envi-ronment. Relative humidity, air circulation, lighting,temperature, contact vibrations, and so forth can all impact thephysical nature of a product.5.1.3 Serving Containers/UtensilsThe same type of con-tainers and utensils should be used throughout the test. Con-
23、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 sample require
24、d to complete theevaluation,(5) The amount of effort required by respondents toremove the product from the container for evaluation, and(6) The neutrality of containers/utensils, for example,neutral in color (unless tint is needed to mask color differences)and made of materials that are inert, nonre
25、active, 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 sothey should be pretested prior to their use. Wash, dry, and storeglassware in a manner so as to leave no residual material,odors, or flavors. For example: u
26、se unscented detergentsfollowed by water rinse, deionized (DI) water rinse, heatdrying, and covered storage. Respondents should not be able todraw conclusions about the identity of the samples due toextraneous variables not related to the test objective. It may bepossible to mask color differences w
27、ith light filters, subduedlighting, tinted glassware, or combination thereof.5.1.4 Serving SizeConsider the test objective when deter-mining serving size. Provide enough of the sample to ensurethe respondent evaluates the overall product, not just one ortwo components. The amount and size of the sam
28、ple must beconsistent for each respondent. Scoops, measuring cups, andtop loading balances are effective 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
29、 different fromthe bottom crust. Pretesting is helpful to accurately determinethe needed serving size. For example, the perceived spice levelof a barbecue sauce may be markedly higher on the third orfourth bite than the first, so consider providing enough saucefor evaluation of both the first and th
30、ird bites. Provideinstructions to ensure that the samples are evaluated in amanner that addresses the intended objectives and test design.For example, “place entire sample in mouth,” “be sure yourbite includes the crust,” etc.5.1.4.2 It may be necessary for the respondents to eat anentire serving po
31、rtion based on the test objective. Respondentsshould be informed of the quantity they will be required toconsume prior to beginning the test. In some case to ensure thatrespondents comply, require them to finish the portion beforecompleting the evaluation.5.1.5 Serving TemperatureConsider the test o
32、bjective 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 evaluated at
33、 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, hotboxes, water baths, steam tables, crushed ice, ice water,
34、orother suitable equipment. Ranges larger than those recom-mended may result in differences due to temperature ratherthan the test variables. The samples temperature should not beso hot that the respondent cannot comfortably hold it in onesmouth. The time/temperature combination for holding sampless
35、hould be selected to ensure the sample is microbiologicallysafe. It is important to monitor the temperature of the samplesthroughout serving and evaluation. Preheating serving contain-ers will minimize heat loss. A new sample may need to beprovided during a test period to maintain a consistent tempe
36、ra-ture. Also, consider the effect of temperature loss or gain on aproducts moisture content, viscosity, sensory attributeintensity, and other characteristics.5.1.6 CleansersMay be used before evaluation and be-tween samples.5.1.6.1 Palate CleansersMay be used before and betweensamples evaluated by
37、mouth. The palate cleanser should bebland and easily cleared from the mouth or otherwise appro-priate to the objectives of the evaluation. The most effectivepalate cleanser has been shown to be room temperature, water,and time. Bottled or filtered water and unsalted saltine/sodacrackers are commonly
38、 used cleansers. The temperature of thewater can be manipulated to aid in palate cleansing of certainE1871 172products, for example, warmed water to clear oily residueproducts and cold water for hot spicy foods. Other cleansers,such as unflavored yogurt or milk, a salt rinse (0.2 % NaCl inwater), or
39、 extended rest periods between samples also may beeffective. Often, only extended rest periods will sufficientlyeliminate the carryover effects of a product. Determine whichcleanser or combination of cleaners is best for a product duringpretesting.5.1.6.2 Nasal CleansersShould be used before and be-
40、tween samples evaluated by nose. The nasal cleanser needs tobe as neutral in odor as possible and easily cleared from thenasal cavity. The best nasal cleansers are also time and rest.Recommendations, however, include sniffing water, the re-spondents odor free forearm, the back of the respondents odo
41、rfree hand, or an unfragranced napkin.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 how the product is used or consumed by consumers.In addition, some produc
42、ts 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 whenevaluated plain. Product and carrier can be combined prior toserving or served se
43、parately 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 one of the more common usages of the product, forexample, chicken for a BBQ
44、 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, or exceed/fall short of common consumer expecta-tions for the carrier. F
45、or example, iceberg lettuce for a pourablesalad dressing evaluation or saltine crackers for a margarineevaluation are neutral, yet similar to common usage, andenable a respondent to focus on evaluating the product samplerather than the carrier. The carrier should be consistent inaroma, flavor, textu
46、re, 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.5.1.7.2 It may be difficult to determine whether a carrier isthe proper choice for the product evaluation
47、. Testing both withand without the carrier can be used to determine the impact onthe 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
48、 is used may help determine ifa carrier is appropriate.5.1.8 Time IntervalsPretesting will determine how muchtime is needed to allow a respondents senses to recoverbetween samples due to nature or flavor, or both, impactincluding aftertaste linger and temporal profile. For productswith low to modera
49、te impact, a 60 second delay betweensamples is recommended; a longer delay 60 seconds may berequired for products with high impact and linger. Whenspecific time intervals are required, steps need to be taken toensure that all respondents maintain the same intervals. Timers,stopwatches, or time-delays, which are common on manycomputerized sensory softwares are recommended. Samplesshould be presented monadic sequentially, with new samplesonly being served once the time interval is complete.5.1.9 ExpectorationConsider the test objective in deter-mining if responden
