{"id":53506,"date":"2024-10-17T09:21:38","date_gmt":"2024-10-17T09:21:38","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/astm-e1627-2\/"},"modified":"2024-10-24T16:56:34","modified_gmt":"2024-10-24T16:56:34","slug":"astm-e1627-2","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/astm\/astm-e1627-2\/","title":{"rendered":"ASTM-E1627"},"content":{"rendered":"<\/p>\n

1.1 This practice covers the recommended procedures for the sensory evaluation of edible oils and fats.<\/p>\n

1.2 This practice covers techniques for evaluating odor and flavor in fats and oils, for determining overall odor and flavor intensity, and the intensity of individual odors or flavors.<\/p>\n

1.3 The techniques used in this practice are applicable to oils (liquid at room temperature) and liquified fats (solid at room temperature).<\/p>\n

1.4 The values in SI units are to be regarded as the standard.<\/p>\n

1.5 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. Specific precautions are given in Section 7.<\/span><\/span><\/p>\n

PDF Catalog<\/h4>\n\n\n\n\n\n
PDF Pages<\/th>\nPDF Title<\/th>\n<\/tr>\n
1<\/td>\nScope
Referenced Documents
Terminology
Summary of Practice
Significance and Use
Apparatus
Precautions
Procedures for Recruitment and Screening Assessors <\/td>\n<\/tr>\n
2<\/td>\nProcedures for Training Oil Assessors
Procedures for Oil Sample Handling, Preparation, and Presentation
Instructions to Assessors for Odor Evaluations
Instructions to Assessors for Flavor Evaluations
Procedures for Data Collection
Data Handling
Data Interpretation <\/td>\n<\/tr>\n
3<\/td>\nKeywords
X1. VOCABULARY AND OIL ATTRIBUTES CHARACTERISTIC OF UNPROCESSED OIL (U), FRESHLY PROCESSED OIL (F), DETERIORATED OIL (D), OR ORIGIN UNIDENTIFIED (X)
TABLE X1.1
X2. LEXICON FOR FATS AND OILS <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

E1627-11 Standard Practice for Sensory Evaluation of Edible Oils and Fats<\/b><\/p>\n\n\n\n\n
Published By<\/td>\nPublication Date<\/td>\nNumber of Pages<\/td>\n<\/tr>\n
ASTM<\/b><\/a><\/td>\n2011<\/td>\n5<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":53507,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[984,2637],"product_tag":[],"class_list":{"0":"post-53506","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-67-200-10","7":"product_cat-astm","9":"first","10":"instock","11":"sold-individually","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/53506","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/53507"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=53506"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=53506"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=53506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}