1.1 本规程涵盖了食用油和脂肪感官评估的推荐程序。 1.2 本规程涵盖评估油脂外观、气味和风味的技术，用于确定整体气味和风味强度，以及单个气味或风味的强度。 1.3 本规程中使用的技术适用于油（室温下为液体）和液化脂肪（室温下为固体）。 1.4 以国际单位制为单位的数值将被视为标准。 1.5 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。 1.6 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====== 5.1 本规程的应用将有助于确保食用油和脂肪感官评估程序的一致性。

1.1 This practice covers the recommended procedures for the sensory evaluation of edible oils and fats. 1.2 This practice covers techniques for evaluating appearance, odor, and flavor in fats and oils, for determining overall odor and flavor intensity, and the intensity of individual odors or flavors. 1.3 The techniques used in this practice are applicable to oils (liquid at room temperature) and liquified fats (solid at room temperature). 1.4 The values in SI units are to be regarded as the standard. 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.6 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 ====== 5.1 The application of this practice will help ensure consistency in procedures used for the sensory evaluation of edible oils and fats.