ASTM E1871 - 25
Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
| Aviso: | Las normas ASTM en lectura se visualizan a través del área decliente. Los archivos no se pueden descargar |
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| Fecha edición: |
2025-09-15
En Vigor
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| Idiomas disponibles: | Inglés |
| Resumen: | |
| Keywords: | foods and beverages; sensory evaluation; serving protocol; |
| Scope: | 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. |
| ICS: | 67.240 - Análisis sensorial |
| CTN: | E18.06 - E18.06 |
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Anulaciones Normas |
Anula a E1871 - 17 |
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Otras Relaciones |
Es referenciada por E2263 - 25 Es referenciada por E1627 - 25 Es referenciada por E1879 - 22 Es referenciada por E2164 - 25 Es referenciada por E1885 - 25 Es referenciada por E2610 - 25 Es referenciada por E3009 - 24 Es referenciada por E1697 - 05(2025) Es referenciada por E2139 - 25 Es referenciada por E2943 - 25 |










