ASTM E1627-1994(2004) 食用油和脂肪的感观评定实用规程
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【英文标准名称】:StandardPracticeforSensoryEvaluationofEdibleOilsandFats
【原文标准名称】:食用油和脂肪的感观评定实用规程
【标准号】:ASTME1627-1994(2004)
【标准状态】:现行
【国别】:
【发布日期】:1994
【实施或试行日期】:
【发布单位】:美国材料与试验协会(US-ASTM)
【起草单位】:E18.06
【标准类型】:(Practice)
【标准水平】:()
【中文主题词】:脂肪;油;气味;食物;食用油;味觉;感官分析;实用;记述试验;识别力的;味道;食物和饮料;感官评定
【英文主题词】:descriptivetesting;discriminativetesting;flavor;odor;scaling;sensoryanalysis;taste
【摘要】:Theapplicationofthispracticewillhelpensureconsistencyinproceduresusedforthesensoryevaluationofedibleoils.Thispracticeisdesignedforusebyoilprocessorsorresearchlaboratoriesforevaluationsbyatrained,experiencedsensorypanelunderthesupervisionofasensoryprofessionalorforusebyqualitycontrolandqualityassurancepersonnelforthesensoryevaluationofedibleoilsandfats.1.1Thispracticecoverstherecommendedproceduresforthesensoryevaluationofedibleoilsandfats.1.2Thispracticecoverstechniquesforevaluatingodorandflavorinfatsandoils,fordeterminingoverallodorandflavorintensity,andtheintensityofindividualodorsorflavors.1.3Thetechniquesusedinthispracticeareapplicabletooils(liquidatroomtemperature)andliquifiedfats(solidatroomtemperature).1.4ThevaluesinSIunitsaretoberegardedasthestandard.1.5Thisstandarddoesnotpurporttoaddressallofthesafetyconcerns,ifany,associatedwithitsuse.Itistheresponsibilityoftheuserofthisstandardtoestablishappropriatesafetyandhealthpracticesanddeterminetheapplicabilityofregulatorylimitationspriortouse.SpecificprecautionsaregiveninSection7.
【中国标准分类号】:X14
【国际标准分类号】:67_200_10;67_240
【页数】:5P.;A4
【正文语种】:
【原文标准名称】:食用油和脂肪的感观评定实用规程
【标准号】:ASTME1627-1994(2004)
【标准状态】:现行
【国别】:
【发布日期】:1994
【实施或试行日期】:
【发布单位】:美国材料与试验协会(US-ASTM)
【起草单位】:E18.06
【标准类型】:(Practice)
【标准水平】:()
【中文主题词】:脂肪;油;气味;食物;食用油;味觉;感官分析;实用;记述试验;识别力的;味道;食物和饮料;感官评定
【英文主题词】:descriptivetesting;discriminativetesting;flavor;odor;scaling;sensoryanalysis;taste
【摘要】:Theapplicationofthispracticewillhelpensureconsistencyinproceduresusedforthesensoryevaluationofedibleoils.Thispracticeisdesignedforusebyoilprocessorsorresearchlaboratoriesforevaluationsbyatrained,experiencedsensorypanelunderthesupervisionofasensoryprofessionalorforusebyqualitycontrolandqualityassurancepersonnelforthesensoryevaluationofedibleoilsandfats.1.1Thispracticecoverstherecommendedproceduresforthesensoryevaluationofedibleoilsandfats.1.2Thispracticecoverstechniquesforevaluatingodorandflavorinfatsandoils,fordeterminingoverallodorandflavorintensity,andtheintensityofindividualodorsorflavors.1.3Thetechniquesusedinthispracticeareapplicabletooils(liquidatroomtemperature)andliquifiedfats(solidatroomtemperature).1.4ThevaluesinSIunitsaretoberegardedasthestandard.1.5Thisstandarddoesnotpurporttoaddressallofthesafetyconcerns,ifany,associatedwithitsuse.Itistheresponsibilityoftheuserofthisstandardtoestablishappropriatesafetyandhealthpracticesanddeterminetheapplicabilityofregulatorylimitationspriortouse.SpecificprecautionsaregiveninSection7.
【中国标准分类号】:X14
【国际标准分类号】:67_200_10;67_240
【页数】:5P.;A4
【正文语种】:
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