ASTM E1879-2017 Standard Guide for Sensory Evaluation of Beverages Containing Alcohol《含酒精饮料的感官评定指南》.pdf

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1、Designation: E1879 17Standard Guide forSensory Evaluation of Beverages Containing Alcohol1This standard is issued under the fixed designation E1879; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revision. A numbe

2、r 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 provides guidelines specific to the sensoryand consumer evaluation of alcoholic beverages, includingbeer, wine, coolers, cocktail

3、s, ready to drinks, liqueurs, hardciders, and distilled spirits.1.2 This guide addresses safety, legal, panel selection,sample preparation, test procedures, and code of conductspecific to alcoholic beverages.1.3 This guide does not recommend a specific test method.1.4 The guide does not purport to a

4、ddress all of the nuancesof testing throughout the world. Different countries havedifferent guidelines while some countries do not have their ownguidelines. The definition of a standard drink (or unit ofalcohol) also differs from country to country. This guide isgenerally focused on testing within t

5、he US (and to an extentCanada); and even within these regions, laws could changeover time. This guide covers what is generally in placecurrently in these areas and is suggested for countries thatgenerally have no guidelines of their own. It is the responsi-bility of the user to be aware of their loc

6、al laws and regulations,corporate policies and procedures, and apply them as needed.Some useful resources are also cited in this guide (Refs (1 and2)2).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 thi

7、s standard to establish appro-priate safety, health, and environmental practices and deter-mine the applicability of regulatory limitations prior to use.1.6 This international standard was developed in accor-dance with internationally recognized principles on standard-ization established in the Deci

8、sion on Principles for theDevelopment of International Standards, Guides and Recom-mendations issued by the World Trade Organization TechnicalBarriers to Trade (TBT) Committee.2. Significance and Use2.1 The procedures recommended in this guide can be usedfor the sensory evaluation of alcoholic bever

9、ages.2.2 This guide provides practical suggestions to maximizepanelist safety and to minimize the risks and liabilities of theperson or corporation responsible for administering the sensoryevaluation of alcoholic beverages.2.3 This guide also provides practical suggestions whendealing with various g

10、overnment agencies that are involved indistributing alcoholic beverage test products.2.4 This guide uses a research example (Appendix X1)toframe the safety and regulatory considerations when conduct-ing sensory evaluations of alcoholic beverage products.NOTE 1See also Appendix X1 and STP 913 (3).3.

11、Safety3.1 Medical ConditionPotential 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. It is recom-mend

12、ed that women who are pregnant, may be pregnant, ornursing should not participate. Recruiting should be conductedin such a way to ensure that those not meeting these medicalrequirements are excluded from participation.3.2 Sample SizeLimit the sample volume for evaluation toan amount which will ensur

13、e the respondent will not have ablood alcohol level greater than a legal limit (see 8.3.1.3).3.3 Home-Use Testing:3.3.1 Home-Use Tests (HUTs) with alcoholic beverages areoften used to determine product acceptance and how productsare typically used. Transportation and storage of high proofspirits are

14、 very important. In addition to an informed consentform (see 5.2.1), it is recommended that the following state-ments accompany products used in home-use testing:3.3.1.1 The sponsor of this study is a well-known majormanufacturer who considers the health and safety of researchparticipants and the pu

15、blic to be of the utmost importance.3.3.1.2 Some suggested guidelines that may be given toparticipants are listed as follows. Compliance with the guide-lines given are necessary to ensure that the alcoholic beverage1This guide is under the jurisdiction of ASTM Committee E18 on SensoryEvaluation and

16、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 previous edition approved in 2010 as E1879 00 (2010).DOI: 10.1520/E1879-17.2The boldface numbers in parentheses refer to

17、 the list of references at the end ofthis standard.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United StatesThis international standard was developed in accordance with internationally recognized principles on standardization established in the

18、 Decision on Principles for theDevelopment of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.1product being given is consumed in a responsible manner.Update this list based on local laws and regulations.(1) Do no

19、t open test product(s) until you arrive home.(2) If driving with test product(s) in your vehicle, store thetest product securely, safely, and well out of reach of anypotential user (for example: in a cardboard box in the truck ofyour vehicle).(3) Do not drive or operate heavy machinery after samplin

20、gtest 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 orreturn a defective market sample, you must (based on locallaws and regulations, this could be emptying contai

21、ners,putting containers out of reach, etc.).3.4 Central Location or Intercept Testing:3.4.1 Central Locations Tests (CLTs) or Intercept Tests areoften used for product evaluations under controlled conditions.Safety is essential in situations where consumers evaluatealcoholic beverage products at a c

22、entral location. There areseveral steps that can be taken to ensure respondent safety:3.4.1.1 It is recommended that transportation of the asses-sors to and from the test location be provided. Some countriesor states, or both, require it. Taxi, arranged services (forexample, Uber, Lyft) or other pub

23、lic transportation vouchersmay be provided; in more rural areas, participants may beasked to get a friend to pick them up from the testing facilityin which case an extra incentive needs to be provided. In caseswhere a designated driver is used, a routine check to ensuresuch driver has a valid driver

24、s license is recommended.3.4.1.2 Participants may not consume any alcohol prior tocoming to the testing location.3.5 Employee Panels:3.5.1 When employees evaluate product(s) at theirworkplace, the sensory professional has additional control.This control involves scheduling panels such that employees

25、can remain at the workplace until their blood alcohol content isreduced below legal limits (see 8.3.1.3) to drive or operatemachinery. Conducting sensory evaluations early in the day ishighly recommended.3.5.1.1 Special considerations need to be taken when pan-elists work involves the operation of e

26、quipment or any worktask that can jeopardize the safety of others. Either do not allowthese employees to be panelists, or arrange with employeemanagement “waiting times” after product evaluation beforethese employees can resume work involving these safetyrelated work activities.3.5.2 Limit the sampl

27、e volume for evaluation to an amountwhich will ensure the employee will not have a blood alcohollevel greater than a legal limit (see 8.3.1.3) or that willotherwise impair the user.4. Regulatory4.1 Investigate and meet federal, state/provincial, and localregulations whenever studies are to be conduc

28、ted that includethe storage, handling, shipping, serving, or consumption ofalcoholic beverages.4.2 Some jurisdictions or local communities do not allowtesting of alcoholic beverage. Those jurisdictions that do allowtesting of alcoholic beverage each have different regulationsand procedures. The foll

29、owing guidelines are recommended:4.2.1 Determine if the facility is required to have a liquorlicense or be bonded to conduct the study. This information isavailable from local agencies such as beverage control com-missions and from federal agencies like the Tax and TradeBureau (TTB). Check the situa

30、tion in your local community asneeded.4.2.2 Research and meet State/provincial and Federal regu-lations for the shipping, handling, receiving, storing anddisposing of alcoholic beverages. Some relevant agencies are:State/Provincial liquor control boards, Tax and Trade Bureau(TTB), Food and Drug Admi

31、nistration (FDA), and Occupa-tional Safety and Health Administration (OSHA), and CFIA(Canadian Food Inspection Agency).4.2.3 Research and meet regulations for the serving ofalcoholic beverages. For example, some jurisdictions requirethe use of a certified bartender. See 8.3.1.3 for an example oflega

32、l consumption levels. Note that these levels may changefrom state 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 requestfrom participants. Also make available MSDS sheets forcompounds used as referenc

33、e standards or sensory training.5. Legal Liability5.1 There is a risk of legal liability whenever alcoholicbeverages are tested. To minimize these risks, it is recom-mended that the guidelines in 5.2 and 5.3 be used.5.2 Consent Forms:5.2.1 Prepare consent forms for each product evaluationsession or

34、test (see Appendix X1 Appendix X3).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 period over which testing will beconducted.5.2.1.3 Include all the fede

35、ral alcohol warning information(see Appendix X1).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 consentform.5.2.1.5 Indicate that participants may be excluded from thest

36、udy 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 partici-pants responsibility to bring it to the organizers attention.Th

37、is 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 productsto be tested. Such ingredients will be those required to be lis

38、tedE1879 172as per your local regulatory regulations, for example caffeine,AspartameTM, capsicum, nuts, sulphites, or other allergens.5.2.1.7 Include statements indicating that participants canbe removed from the study without consent at any time.Statements should also be included stating that the p

39、articipantcan withdraw at any time.5.2.1.8 Each participant is required to provide appropriatevalidation of legal age to consume alcoholic beverages. Recordthis validation on the consent form. Note that laws concerninglegal drinking age vary from country to country and may varywithin a country.5.2.1

40、.9 Upon completion of reading the consent 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 fo

41、llow the items described in Section 3 tofurther reduce the risk of liability.5.3.2 For in home-use studies, label each product as a testsample and not for sale.5.3.3 Post government warnings for the consumption ofalcoholic beverages on test premises and on test products.6. Panel Selection6.1 Conside

42、r safety, regulatory, and liability issues as dis-cussed in Sections 35when selecting participants specifi-cally for an alcoholic beverage panel. For general informationon panel selection criteria, consult MNL 26 and STP 758 (4and 5).6.2 Special Considerations on Panel Selection Criteria:6.2.1 AgeAl

43、l panelists must be of legal drinking age.Confirm their age by using picture identification cards, such asa drivers license, passport, or other photo identification card(only if date of birth is listed on the card).6.3 Drinking HabitsProduct abuse is a criterion for exclu-sion for all alcoholic beve

44、rage tests. Do not use individualswho indicate that they consume more than two 1-oz drinks ofhigh-proof spirits daily, one bottle of wine daily, a six-pack ofbeer a day, or a four-pack of wine breezers/coolers a day.6.4 RecruitmentContact the potential panelist directly (forexample, e-mail, phone, 1

45、:1 interview) to reduce the risk ofincluding individuals with alcohol abuse problems. Also, therecruiter must be fully aware of the legal, safety, and specificpanel considerations prior to running the test.6.5 Religious and Moral ConsiderationsDo not use indi-viduals if drinking alcoholic beverages

46、interfere with orcontradicts their religious 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 in 7.2 7.7.2 are therefore recommended.7.2 In

47、 general, prepare samples based on the test objective,for example, a consumer study may require serving thesamples as they are most typically consumed, whereas aQuality Control (QC) study may require the samples to beserved to a specific dilution. Evaluate alcoholic beverages atcontrolled temperatur

48、es: for sensory analytical testing at am-bient temperature; for affective testing at temperature normallyconsumed.7.2.1 Present cold alcoholic beverage products at approxi-mately 3 to 7C.7.2.2 Present ambient temperature alcoholic beverage prod-ucts at approximately 21 to 24C.7.2.3 Present hot alcoh

49、olic beverage products at approxi-mately 66 to 71C.7.2.4 If ice is added to the alcohol product, the number andsize of the ice cubes must be controlled. Ice cube trays can beused to accomplish this. Water recommendations listed under7.4.2 should also be used when making ice cubes.7.3 Alcoholic beverage products that are used with mixescan be presented straight or in the mix. When a mix is to beused, it is recommended that a master batch of the mix beprepared to a volume that can be used for the entire study. Ifthis is not possible, the mix should be screened before