1、Designation: E 1879 00 (Reapproved 2004)e1Standard Guide forSensory Evaluation of Beverages Containing Alcohol1This standard is issued under the fixed designation E 1879; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of
2、last revision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon (e) indicates an editorial change since the last revision or reapproval.e1NOTESections 4.2.1, 4.2.2, and 10 were editorially updated in November 2004.1. Scope1.1 This guide provides guidelines specific
3、 to the sensoryevaluation of beverages containing alcohol, including beer,wine, coolers, cocktails, liqueurs, and distilled spirits.1.2 This guide addresses safety, legal, panel selection,sample preparation, and test procedures specific to beveragescontaining alcohol.1.3 This standard does not purpo
4、rt 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 limitations prior to use.1.4 This guide does not recommend a specific te
5、st method.2. Significance and Use2.1 The procedures recommended in this guide can be usedfor the sensory evaluation of beverages containing alcohol.2.2 This guide provides practical suggestions to maximizepanelist safety and to minimize the risks and liabilities of theperson or corporation responsib
6、le for administering the sensoryevaluation of beverages containing alcohol.2.3 This guide also provides practical suggestions whendealing with various government agencies that are involved indistributing beverage alcohol test products.3. SafetyNOTE 1See also Fig. 1 and STP 913 (1).23.1 Medical Condi
7、tionPotential panelists must be in goodmedical condition with no serious health problems. Informthem that they should not participate on panels if they aretaking prescription or over-the-counter medications, which arecontraindicated when combined with alcohol.3.2 Home-Use Testing:3.2.1 Home use test
8、s with beverages containing alcohol areoften used to determine how products are consumed. Trans-portation and storage of high proof spirits are very important.In addition to an informed consent form (see 5.2.1), it isrecommended that the following statements accompany prod-ucts used in home-use test
9、ing:3.2.1.1 The sponsor of this study is a well-known majormanufacturer who considers the health and safety of researchparticipants and the public to be of the utmost importance.3.2.1.2 Specific guidelines that must be followed whileparticipating in this product test are listed as follows. Compli-an
10、ce with these guidelines is necessary to ensure that thebeverage alcohol product you are given is consumed in aresponsible manner. Please read and follow these guidelinescarefully.(1) Do not open test product(s) until you arrive home.(2) If you are driving, you must transport the test productto your
11、 home in the trunk of your car.(3) Do not drive or operate heavy machinery after samplingtest product(s).(4) Do not leave the test product(s) in a place where it isaccessible to individuals under the legal drinking age.(5) If there is a need to return used beverage containers,you must empty the cont
12、ainer completely because it is illegalto transport open containers of beverage alcohol.3.3 Central Location or Intercept Testing:3.3.1 Safety is most critical in situations where consumersevaluate beverage alcohol products at a central location. Thereare several steps that can be taken to ensure res
13、pondent safety:3.3.1.1 Provide transportation to and from the test location.3.3.1.2 Have a certified bartender or highly trained profes-sional provide each respondent with the test products. Instructthe bartender or professional not to serve respondents whomexhibit any signs of intoxication. The Hot
14、el, Tavern, andRestaurant Association in each state offers techniques inalcohol management courses. It is recommended that allservers complete this course.3.3.1.3 Limit the sample volume for evaluation to anamount which will ensure the respondent will not have a bloodalcohol level greater than a leg
15、al limit (see 8.3.1.3).3.4 Employee Panels:1This guide is under the jurisdiction of ASTM Committee E18 on SensoryEvaluation of Materials and Products and is the direct responsibility of Subcom-mittee E18.06 on Food and Beverage Evaluation.Current edition approved Nov. 1, 2004. Published November 200
16、4. Originallyapproved in 1997. Last previous edition approved in 2000 as E 1879 00.2The boldface numbers in parentheses refer to the list of references at the end ofthis standard.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.3.4.1
17、When employees evaluate product(s) at their work-place, the sensory professional has additional control. Thiscontrol involves scheduling panels such that employees canremain at the workplace until their blood alcohol content isreduced below legal limits (see 8.3.1.3) to drive or operatemachinery.3.4
18、.1.1 Special considerations need to be taken when pan-elists work involves the operation of equipment or any worktask that can jeopardize the safety of others:3.4.2 Do not allow these employees to be panelists.3.4.3 Arrange with employee management “waiting times”after product evaluation before thes
19、e employees can resumework involving these safety related work activities. Require ablood alcohol (breath analyzer) test prior to allowing theemployee to resume safety-related work activities.3.4.4 Limit the sample volume for evaluation to an amountwhich will ensure the employee will not have a bloo
20、d alcohollevel greater than a legal limit (see 8.3.1.3).4. Regulatory4.1 Investigate and meet federal, state, and local regulationswhenever studies are to be conducted that include the storage,handling, shipping, serving, or consumption of beveragescontaining alcohol.4.2 Some state or local communit
21、ies do not allow testing ofbeverage alcohol. Those states that do allow testing of bever-age alcohol each have different regulations and procedures.The following guidelines are recommended:4.2.1 Determine if the facility is required to have a liquorlicense or be bonded to conduct the study. This inf
22、ormation isFIG. 1 Sample Sponsors Statement of PolicyE 1879 00 (2004)e12available from local State agencies such as beverage controlcommissions and from federal agencies like the Tax and TradeBureau (TTB).4.2.2 Research and meet State and Federal regulations forthe shipping, handling, receiving, sto
23、ring and disposing ofalcoholic beverages. Some relevant agencies are: State liquorcontrol boards, Tax and Trade Bureau (TTB), Food and DrugAdministration (FDA), and Occupational Safety and HealthAdministration (OSHA).4.2.3 Research and meet regulations for the serving ofbeverage alcohol. For example
24、, some states require the use ofa certified bartender. See 8.3.1.3 for an example of legalconsumption levels. Note that these levels may change fromstate to state and from country to country.4.2.4 Store material safety data sheets (MSDS) for ethanolon the study site premises, and make available upon
25、 requestfrom participants. Also make available MSDS sheets forcompounds used as reference standards or sensory training.5. Legal Liability5.1 There is a risk of legal liability whenever beveragescontaining alcohol are tested. To minimize these risks, it isrecommended that the guidelines in 5.2 and 5
26、.3 be used.5.2 Consent Forms:5.2.1 Prepare consent forms for each product evaluationsession (see Fig. 1).5.2.1.1 Describe the nature of the study. For example, thesentence, “You may or may not be served beverages thatcontain alcohol,” can be used to obtain informed consent.5.2.1.2 Outline the time p
27、eriod over which testing will beconducted.5.2.1.3 Include all the federal alcohol warning information(see Fig. 1).5.2.1.4 Indicate that in order for the candidate to participatein the study they must be in good health and are willing toparticipate as evidenced by the signing of the informed consentf
28、orm.5.2.1.5 Indicate that participants can be excluded from thestudy for specific reasons including pregnancy, taking pre-scribed medications, current illnesses, and alcohol abuse.Furthermore, indicate that if any of the exclusion circum-stances arises during the course of the study it is the partic
29、i-pants responsibility to bring it to the organizers attention.This is particularly important for long-term studies, whereperiodic reviewing and signing of consent forms may benecessary.5.2.1.6 Under certain circumstances, include a list ofingredients on the consent form mentioning all of the produc
30、tsto be tested. For example, ingredients not commonly associatedwith alcoholic beverages such as caffeine, Aspartame,y orcapsicum should be identified on the consent form.5.2.1.7 Include statements indicating that participants canbe removed from the study without consent at any time.5.2.1.8 Each par
31、ticipant is required to provide appropriatevalidation of legal age to consume beverages containingalcohol. Record this validation on the consent form. Note thatlaws concerning legal drinking age vary from country tocountry and may vary within a country.5.2.1.9 Upon completion of reading the consent
32、form,ensure that the participant understands the form and has noquestions. After being allowed ample time to review thecontents of the consent form, the participant must sign and datethe consent form in the presence of a witness.5.3 Other:5.3.1 Review and follow the items described in Section 3 tofu
33、rther reduce the risk of liability.5.3.2 Post government warnings for the consumption ofalcoholic beverages on test premises and on test products.5.3.3 In home-use studies, label each product as a testsample and not for sale.6. Panel Selection6.1 Consider safety, regulatory, and liability issues as
34、dis-cussed in Sections 3-5 when selecting participants specificallyfor a beverage alcohol panel. For general information on panelselection criteria, consult MNL 26 and STP 758 (3 and 4).6.2 Special Considerations on Panel Selection Criteria:6.2.1 AgeAll panelists must be of legal drinking age.Confir
35、m their age by using picture identification cards, such asa drivers license or other photo identification card (only if dateof birth is listed on the card).6.3 Drinking Habits Product abuse is a criterion forexclusion for all beverage alcohol tests. Do not use individualswho indicate that they consu
36、me more than two 1-oz drinks ofhigh-proof spirits daily or a six-pack of beer a day.6.4 Recruitment Contact the potential panelist directly toreduce the risk of including individuals with alcohol abuseproblems. For example, it is not recommended that panelists berecruited through means such as media
37、 advertisements, flyers,word of mouth, etc. Also, the recruiter must be fully aware ofthe legal, safety, and specific panel considerations prior torunning the test.6.5 Religious and Moral ConsiderationsDo not use indi-viduals if drinking beverage alcohol interferes with or contra-dicts their religio
38、us or moral beliefs.7. Sample Preparation7.1 Proper sample preparation and presentation for sensoryanalysis is critical to generating consistent and meaningfulinformation. Use of the sample preparation guidelines in7.27.7.2 are therefore recommended.7.2 In general, prepare samples in the same way th
39、atconsumers would use the product. Evaluate beverage alcohol atstandard temperatures.7.2.1 Present cold beverage alcohol products at approxi-mately 3 to 7C.7.2.2 Present room temperature beverage alcohol productsat approximately 21 to 24C.7.2.3 Present hot beverage alcohol products at approxi-mately
40、 66 to 71C.7.3 Beverage alcohol products that are used with mixes canbe presented straight or in the mix. When a mix is to be used,it is recommended that a master batch of the mix be preparedto a volume that can be used for the entire study. If this is notpossible, the mix should be screened before
41、use for flavorconsistency throughout the study.E 1879 00 (2004)e137.4 Beverage alcohol products that are used with other foodproducts can be presented for evaluation straight or with thefood product. Screen these food products for consistencybefore each sensory evaluation.7.5 Dilution:7.5.1 In some
42、beverage alcohol products, dilution is recom-mended to reduce the ethanol bite and burn that can interferewith sensory analysis.7.5.2 Common diluting liquids include spring water, dem-ineralized water, or distilled water which all contribute little tothe flavor of the beverage alcohol product being
43、evaluated.7.5.3 Dilution levels should be determined according to thepercent ethanol in the product.7.5.3.1 In general, beer and wine products do not requiredilution.7.5.3.2 A 50/50 dilution is recommended for most distilledspirits. More or less dilution may be required depending on theproof of the
44、sample.7.6 Glassware:7.6.1 Samples should be presented in clean, odor- andflavor-free containers that are consistent with common prac-tices. For example, wine can be evaluated using wine glassesand brandy snifters.7.6.2 Glass containers should be used whenever possible.7.6.3 Containers made of other
45、 materials, including plasticresins, can be used as long as they are prescreened and foundto contribute no odor or flavor to the beverage alcohol sample.7.6.4 Containers may be chilled or heated to the sametemperature that the beverage containing alcohol will beevaluated to avoid extreme changes in
46、the samples tempera-ture.7.7 Timing:7.7.1 Samples should be evaluated in a timely fashion andconsistent with the products use.7.7.2 Samples that require heating or cooling should bepresented for analysis as quickly as possible after preparationto ensure the evaluation is conducted within the accepta
47、bletemperature ranges as described in 7.2.1-7.2.3.7.7.3 Some products, such as certain wines, should beallowed to sit for a standard amount of time after they areopened before they are presented for sensory evaluation.7.7.4 Carbonated Beverage alcohol, such as beer and winecoolers, should be present
48、ed for evaluation as quickly aspossible after preparation to reduce the risk of large changes inthe carbonation which can dramatically alter the sensoryattributes.7.8 Pouring:7.8.1 Beverage alcohol samples should be poured intoevaluation vessels carefully and consistent with usage.7.8.2 It is recomm
49、ended that beer be poured directly downthe center of the glass to result in half a glass of liquid and aquarter glass of foam. This helps to standardize the liberationof flavor aromatics through foaming.8. ProcedureNOTE 2Refer to MNL 13 and STP 433 (5, 6).8.1 In addition to good sensory practices, there are specialconsiderations when testing beverages containing alcohol.These special considerations are listed as follows.8.2 Palate Cleansing Distilled, demineralized, or deion-ized water, seltzer, or club soda can be used as a rinse betweenproduct tasting. Any one of
