ASTM E1627-2011 Standard Practice for Sensory Evaluation of Edible Oils and Fats《食用油和油脂的感官评定的标准操作规程》.pdf
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1、Designation: E1627 11Standard Practice forSensory Evaluation of Edible Oils and Fats1This standard is issued under the fixed designation E1627; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revision. A number in
2、parentheses indicates the year of last reapproval. Asuperscript epsilon () 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 techniques for evaluat
3、ing 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 The values in SI units
4、 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-bility of regulatory limi
5、tations prior to use. Specific precau-tions are given in Section 7.2. Referenced Documents2.1 ASTM Standards:2E1346 Practice for Bulk Sampling, Handling, and PreparingEdible Vegetable Oils for Sensory Evaluation3. Terminology3.1 A lexicon specific for descriptors of odors and flavors inoils and fats
6、 is included in Appendix X2.4. Summary of Practice4.1 This practice addresses the procedures for screening andtraining of oil assessors; rating and scoring samples; and datacollection, handling, analysis, and interpretation.5. Significance and Use5.1 The application of this practice will help ensure
7、 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 quality control and quality as
8、surance 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. Alternatively,use 2 oz sample cups also for odor/flavor eval
9、uations only.6.2 Circulating Waterbath, with automatic 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 openin
10、g before cappingwith new, nonmetallic screw-type caps. Tape should com-pletely cover vial opening or multiple strips of tape should beused.7. Precautions7.1 Assessors and sample servers should avoid introducingextraneous odors during testing by use of products, such asscented hand soap, hand creams,
11、 perfume, etc., or odorouswriting instruments or inks. Assessors should avoid exhalinginto sample vials.8. Procedures for Recruitment and Screening Assessors8.1 For basic information on conducting sensory tests, seeMNL263and STP 758.48.2 For normal sensory acuity for basic tastes, see STP758.48.3 Ge
12、neral Odor or Flavor Recognition Relating to OilsPresent prospective assessors 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. Testprosp
13、ective assessors for general discrimination and the abilityto describe samples and demonstrate familiarity with terms.1This practice is under the jurisdiction of ASTM Committee E18 on SensoryEvaluation and is the direct responsibility of Subcommittee E18.06 on Food andBeverage Evaluation.Current edi
14、tion approved Aug. 1, 2011. Published August 2011. Originallyapproved in 1994. Last previous edition approved in 2004 as E1627 94 (2004).DOI: 10.1520/E1627-11.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of
15、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 International, 1
16、00 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.8.4 For general interest and availability, see STP 758.49. Procedures for Training Oil Assessors9.1 See STP 7584for information on panel training.9.2 Determine training based upon test objective. Tests mayinclude inte
17、nsity ranking, attribute recognition, or 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
18、an unprocessed orpartially processed oil (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
19、of various odorsor flavors and various intensity 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 assessors consistency on repeated tests asrecommended in STP
20、 758.410. Procedures for Oil Sample Handling, Preparation,and Presentation10.1 For information on serving containers, sample size,heating methods, sample temperature, and presentation meth-ods, see Practice E1346.10.2 Oils should not be held at serving temperature for morethan 60 min to prevent dete
21、rioration from oxidation.10.3 If samples 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 o
22、f the oil will keep thesample at the proper 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
23、top of the recess. Thediameter of the aluminum block recess should not be more than1 cm wider than the diameter of the vial to allow adequate heattransfer.11. Instructions to Assessors for Odor Evaluations11.1 Evaluate the oils for odor in the order presented fromleft to right.11.2 Pick up the vial
24、containing the oil; hold the vial asclose 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 sa
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