ASTM E1627-1994(2004) Standard Practice for Sensory Evaluation of Edible Oils and Fats《食用油和脂肪的感观评定实用规程》.pdf

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1、Designation: E 1627 94 (Reapproved 2004)Standard Practice forSensory Evaluation of Edible Oils and Fats1This standard is issued under the fixed designation E 1627; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last re

2、vision. 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 practice covers the recommended procedures forthe sensory evaluation of edible oils and fats.1.2 This practice covers t

3、echniques for evaluating 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 T

4、he values in SI units 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-bili

5、ty of regulatory limitations prior to use. Specific precau-tions are given in Section 7.2. Referenced Documents2.1 ASTM Standards:E 1346 Practice for Bulk Sampling, Handling, and Prepar-ing Edible Vegetable Oils for Sensory Evaluation23. Terminology3.1 A lexicon specific for descriptors of odors and

6、 flavors inoils and fats is included in Appendix X2.4. Summary of Practice4.1 This practice addresses the procedures for screening andtraining of oil panelists; rating and scoring samples; and datacollection, handling, analysis, and interpretation.5. Significance and Use5.1 The application of this p

7、ractice will help ensure 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 qualit

8、y control and quality assurance 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.6.2 Circulating Waterbath, with autom

9、atic 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 opening before cappingwith new, nonmetallic screw-type c

10、aps. Tape should com-pletely cover vial opening or multiple strips of tape should beused.7. Precautions7.1 Panelists and sample servers should avoid introducingextraneous odors during testing by use of products, such asscented hand soap, hand creams, perfume, etc., or odorouswriting instruments or i

11、nks. Panelists should avoid exhalinginto sample vials.8. Procedures for Recruitment and Screening Panelists8.1 For basic information on conducting sensory tests, seeMNL263and STP 758.48.2 For normal sensory acuity for basic tastes, see STP 758.48.3 General Odor or Flavor Recognition Relating to Oils

12、Present prospective panelists 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. Testprospective panelists for general discrimination and t

13、he abilityto describe samples and demonstrate familiarity with terms.8.4 For general interest and availability, see STP 758.41This practice 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

14、and Beverage Evaluation.Current edition approved Oct. 1, 2004. Published October 2004. Originallyapproved in 1994. Last previous edition approved in 1998 as E 1627 94 (1998).2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For

15、Annual Book of 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 I

16、nternational, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.9. Procedures for Training Oil Panelists9.1 See STP 7584for information on panel training.9.2 Determine training based upon test objective. Tests mayinclude intensity ranking, attribute recognition, or

17、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 an unprocessed orpartially processed oil

18、(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 of various odorsor flavors and various in

19、tensity 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 panelists consistency on repeated tests asrecommended in STP 758.410. Procedures for Oil Sample Handl

20、ing, Preparation,and Presentation10.1 For information on serving containers, sample size,heating methods, sample temperature, and presentation meth-ods, see Practice E 1346.10.2 Oils should not be held at serving temperature for morethan 60 min to prevent deterioration from oxidation.10.3 If samples

21、 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 of the oil will keep thesample at the pro

22、per 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 top of the recess. Thediameter of the al

23、uminum block recess should not be more than1 cm wider than the diameter of the vial to allow adequate heattransfer.11. Instructions to Panelists for Odor Evaluations11.1 Evaluate the oils for odor in the order presented fromleft to right.11.2 Pick up the vial containing the oil; hold the vial asclos

24、e 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 sample.11.5 Smell back of hand before test

25、ing 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. Instructions to Panelists for Flavor Evaluat

26、ions12.1 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; cup mouth anddraw air in through mouth and

27、 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 predetermined amount of time before tastingsu

28、bsequent 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 ofrinsing and resting.13. Procedures for Data

29、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 end of shelf-life; and reformulation of

30、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 products, new formulas,etc., and to interp

31、ret 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 (see MNL263).14. Data Handling14.1 Statis

32、tical 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 will depend on the policy of thelaborat

33、ory 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 fat. Customer complaints will validate dec

34、isionsover time.16. Keywords16.1 descriptive testing; discriminative testing; flavor; odor;scaling; sensory analysis; taste5Manual on Descriptive Analysis Testing, ASTM MNL 13, ASTM, 1992.E 1627 94 (2004)2APPENDIXES(Nonmandatory Information)X1. VOCABULARY AND OIL ATTRIBUTES CHARACTERISTIC OF UNPROCE

35、SSED 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 . . . . . .Beany . . . . . . . . D . .

36、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 U/DGreen . . . . . X . . D X . .

37、.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 . . . . . . . . U/D . . . .Waxy X . X . U . .

38、. . 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 from contamination, processing condi

39、tions, 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.BeanyDefinition An aromatic char

40、acteristic 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 water.Example Tonic water.BlandDefini

41、tion 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, unsaltedbutter.Reference Fresh, sweet, unsa

42、lted 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; place wet nuts on trayto air-dr

43、y for 24 h.Example Wet cardboard.CornyDefinition An aromatic of steeped ground corn.Reference 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 caramelize sugars.FishyDefinition An aromatic r

44、eminiscent 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.FruityE 1627 94 (2004)3Definition An aromatic reminiscent of ripe fruit.Reference 2 ppm ethyl acetate.Example Olive oil.GrassyDefinition An aromatic re

45、miniscent 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-3-hexenol in water.Exampl

46、e 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 with the outer protectivec

47、oating 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) in good-quality soybean o

48、il.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 one week or 800 foot-cand

49、les 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 moldy ordamp cellar or room