ASTM E1871-17 + Redline

ASTM E1871-17 + Redline

Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages

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Details

1.1 ,This guide describes suggested procedures for presenting samples to sensory respondents. The purpose of this guide is to provide general guidelines for developing serving protocols for evaluation of food and beverages, in a central location or laboratory on a variety of foods and beverages, excluding beverage alcohol which is addressed in Guide E1879.

1.2 ,The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.

1.3 ,This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.

1.4 ,This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.


Significance and Use:

4.1 ,Consistency must be maintained in all aspects of preparations and serving of samples to ensure reproducible data from sensory respondents. Guidelines for consistency may change with the test objective.

Additional Info

Author American Society for Testing and Materials (ASTM International)
Committee E18.06 - Committee E18 on Sensory Evaluation
Published by ASTM
Document type Standard
Theme ,Sensory analysis
ICS 67.240 : Sensory analysis
Number of pages 8
Replace ASTM E1871-10 + Redline
Set ASTM Volume 14.03 - Multi-User - Single-Site Online
Document history ,,,
Keyword E1871

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