1.1 本指南描述了向感官应答者展示样品的建议程序。本指南的目的是为在中心位置或实验室就各种食品和饮料（不包括指南中提及的饮料酒精）制定食品和饮料评估服务协议提供一般指南 E1879 . 1.2 以国际单位制表示的数值应视为标准值。本标准不包括其他计量单位。 1.3 本标准并非旨在解决与其使用相关的所有安全问题（如有）。本标准的用户有责任在使用前制定适当的安全、健康和环境实践，并确定监管限制的适用性。 1.4 本国际标准是根据世界贸易组织技术性贸易壁垒（TBT）委员会发布的《关于制定国际标准、指南和建议的原则的决定》中确立的国际公认标准化原则制定的。 ====意义和用途====== 4.1 样品制备和服务的各个方面都必须保持一致性，以确保来自感官应答者的可复制数据。一致性指南可能会随着测试目标的变化而变化。

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.