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ASTM E1871-10

Historical Revision

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

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1.1 This guide describes suggested procedures for presenting samples to sensory assessors. The purpose of this guide is to provide general guidelines for conducting sensory evaluation on a variety of foods and beverages, excluding beverage alcohol.

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 and health practices and determine the applicability of regulatory limitations prior to use.

This guide provides general guidelines and recommendations for presenting samples to assessors for sensory evaluation. Specific situations may require variations to these guidelines.

SDO ASTM: ASTM International
Document Number E1871
Publication Date Nov. 1, 2010
Language en - English
Page Count 7
Revision Level 10
Supercedes
Committee E18.06
Publish Date Document Id Type View
Sept. 1, 2017 E1871-17 Revision
Nov. 1, 2010 E1871-10 Revision
Aug. 1, 2006 E1871-06 Revision
May 10, 1997 E1871-97 Revision
Nov. 1, 2004 E1871-97R04 Reaffirmation