ASTM E679

ASTM E679 is the ASTM standard for determining odor and taste thresholds by a forced-choice ascending concentration series method of limits. It provides a structured approach for measuring sensory detection points in a controlled way, helping users compare results with greater consistency. This makes it useful for product evaluation, quality control, and other testing workflows where small changes in odor or taste can affect performance, acceptance, or compliance decisions.

Purpose of ASTM E679

The purpose of ASTM E679 is to define a repeatable practice for finding odor and taste thresholds using an ascending concentration series and a forced-choice method of limits. In practical terms, the standard supports more consistent sensory testing by giving users a common framework for preparing, presenting, and evaluating samples. ASTM E679 is especially relevant when a test program needs a defensible way to identify the point at which a sensory response is first detected.

Common use cases of ASTM E679

This standard is commonly used in sensory testing programs where odor or taste threshold data are needed for comparative evaluation or quality control. It may be applied when assessing materials, products, or formulations that can influence sensory perception, particularly in laboratory or controlled testing settings. ASTM E679 is also useful in procurement and product screening workflows when organizations need a standardized way to compare threshold results across different samples or test conditions.

Why ASTM E679 matters

ASTM E679 matters because sensory thresholds can be difficult to measure consistently without a clear procedure. By using a recognized ASTM standard, organizations can improve repeatability, support internal quality control, and reduce ambiguity in test results. The standard also helps create a more reliable basis for comparing materials or formulations over time, which can be important for technical review, supplier evaluation, and product acceptance decisions.

• Forced-choice ascending concentration series
• Odor and taste threshold determination
• Controlled sensory testing practice
• Repeatable evaluation method
• Quality and compliance support