ASTM E2892-21
(Test Method)Standard Test Method for Odor and Flavor Transfer From Materials in Contact With Municipal Drinking Water
Standard Test Method for Odor and Flavor Transfer From Materials in Contact With Municipal Drinking Water
SIGNIFICANCE AND USE
5.1 Many materials that come into contact with drinking water have the potential of impacting the aesthetic quality of the water. Some of these diverse materials include: storage reservoirs, concrete or metal piping, or both, sealants, synthetic reservoir covers and liners, mending adhesives, gaskets, paints, and plastics. Though NSF Standard 61 provides testing for health effects, it does not address taste and odor implications. A Utility Quick Test (1),4 has been proposed, but has not been adopted as an official test standard. Taste and odor problems have been reported as a result of organic compounds leaching from approved materials into water. Materials only need to be tested if they come into direct contact with drinking water.
SCOPE
1.1 This test method describes procedures for measuring odor and flavor properties of materials which may come into direct contact with municipal drinking water. For this method, “drinking water” will be considered water from the source (for example, river, lake, reservoir) through the municipal distribution system (that is, not including in-home or in-business taps). The focus of this test method is the evaluation of the materials in terms of their potential to transfer odors, flavors, or both to water.
1.2 This test method provides sample preparation procedures, methods of sensory evaluation, and a process for interpretation of results.
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. All materials that come into contact with drinking water are required to be approved through testing by accredited laboratories using NSF/ANSI Standard 61. 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.
General Information
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Standards Content (Sample)
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.
Designation: E2892 − 21
Standard Test Method for
Odor and Flavor Transfer From Materials in Contact With
1
Municipal Drinking Water
This standard is issued under the fixed designation E2892; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope E544 Practice for Referencing Suprathreshold Odor Inten-
sity
1.1 This test method describes procedures for measuring
E1870 Test Method for Odor and Taste Transfer from
odor and flavor properties of materials which may come into
Polymeric Packaging Film
direct contact with municipal drinking water. For this method,
E1885 Test Method for Sensory Analysis—Triangle Test
“drinking water” will be considered water from the source (for
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2.2 NSF/ANS Standard:
example, river, lake, reservoir) through the municipal distribu-
NSF/ANSI Standard 61 Drinking Water System Compo-
tion system (that is, not including in-home or in-business taps).
nents – Health Effects
The focus of this test method is the evaluation of the materials
in terms of their potential to transfer odors, flavors, or both to
3. Terminology
water.
3.1 Definitions—See Terminology E253.
1.2 This test method provides sample preparation
procedures, methods of sensory evaluation, and a process for
4. Summary of Test Method
interpretation of results.
4.1 This test method provides a measure of the impact that
1.3 This standard does not purport to address all of the
a material may impart on the odor and flavor of water. This
safety concerns, if any, associated with its use. All materials
method defines the procedure for preparation and evaluation of
that come into contact with drinking water are required to be
the material using four steps: (1) preparation of component
approved through testing by accredited laboratories using
sample, (2) leaching of sample in extraction water, (3) sensory
NSF/ANSI Standard 61. It is the responsibility of the user of
evaluation, and (4) data analysis and interpretation.
this standard to establish appropriate safety, health, and
environmental practices and determine the applicability of
5. Significance and Use
regulatory limitations prior to use.
5.1 Many materials that come into contact with drinking
1.4 This international standard was developed in accor-
water have the potential of impacting the aesthetic quality of
dance with internationally recognized principles on standard-
the water. Some of these diverse materials include: storage
ization established in the Decision on Principles for the
reservoirs,concreteormetalpiping,orboth,sealants,synthetic
Development of International Standards, Guides and Recom-
reservoircoversandliners,mendingadhesives,gaskets,paints,
mendations issued by the World Trade Organization Technical
and plastics. Though NSF Standard 61 provides testing for
Barriers to Trade (TBT) Committee.
health effects, it does not address taste and odor implications.
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2. Referenced Documents
AUtility Quick Test (1), has been proposed, but has not been
2
adopted as an official test standard. Taste and odor problems
2.1 ASTM Standards:
have been reported as a result of organic compounds leaching
D1292 Test Method for Odor in Water
from approved materials into water. Materials only need to be
E253 Terminology Relating to Sensory Evaluation of Mate-
tested if they come into direct contact with drinking water.
rials and Products
6. Testing Facilities and Personnel
1
This test method is under the jurisdiction ofASTM Committee E18 on Sensory
Evaluation and is the direct responsibility of Subcommittee E18.06 on Food and
6.1 All personnel involved in any aspect of the testing
Beverage Evaluation.
shouldtakeprecautionstorefrainfromusingpersonalproducts
Current edition approved July 15, 2021. Published August 2021. Originally
approved in 2015. Last previous edition approved in 2015 as E2892 – 15. DOI:
10.1520/E2892-21.
2 3
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Arbor, MI 48105, http://www.nsf.org.
4
Standards volume information, refer to the standard’s Document Summary page on The boldface numbers in parentheses refer to a list of references at the end of
the ASTM website. this standard.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
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...
This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation: E2892 − 15 E2892 − 21
Standard Test Method for
Odor and Flavor Transfer fromFrom Materials in Contact
1
withWith Municipal Drinking Water
This standard is issued under the fixed designation E2892; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope
1.1 This test method describes procedures for measuring odor and flavor properties of new products materials which may come
into direct contact with municipal drinking water. For this method, “drinking water” will be considered water from the source (for
example, river, lake, reservoir) through the municipal distribution system (that is, not including in-home or in-business taps). The
focus of this test method is the evaluation of the materials in terms of their potential to transfer odors, flavors, or both to water.
1.2 This test method provides sample preparation procedures, methods of sensory evaluation, and a process for interpretation of
results.
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. All materials that come
into contact with drinking water are required to be approved through testing by accredited laboratories using NSF/ANSI Standard
61. It is the responsibility of the user of this standard to establish appropriate safety safety, health, and healthenvironmental
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.
2. Referenced Documents
2
2.1 ASTM Standards:
D1292 Test Method for Odor in Water
E253 Terminology Relating to Sensory Evaluation of Materials and Products
E544 Practice for Referencing Suprathreshold Odor Intensity
E1885 Test Method for Sensory Analysis—Triangle Test
E1870 Test Method for Odor and Taste Transfer from Polymeric Packaging Film
E1885 Test Method for Sensory Analysis—Triangle Test
3
2.2 Other Standards:NSF/ANS Standard:
NSF/ANSI Standard 61 Drinking Water System Components – Health Effects
3. Terminology
3.1 Definitions—See Terminology E253.
1
This test method is under the jurisdiction of ASTM Committee E18 on Sensory Evaluation and is the direct responsibility of Subcommittee E18.06 on Food and Beverage
Evaluation.
Current edition approved Jan. 1, 2015July 15, 2021. Published January 2015August 2021. Originally approved in 2015. Last previous edition approved in 2015 as E2892 –
15. DOI: 10.1520/E2892-15.10.1520/E2892-21.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
3
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Arbor, MI 48113-0140,48105, http://www.nsf.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
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E2892 − 21
4. Summary of Test Method
4.1 The inherent odor and flavor level of the material is estimated from the intensities developed upon exposure to This test
method provides a measure of the impact that a material may impart on the odor and flavor of water. This method defines the
procedure for preparation and evaluation of the material using four steps: (1) Preparationpreparation of component sample;sample,
(2) Leachingleaching of sample in extraction water;water, (3) Sensory analysis;sensory evaluation, and (4) Datadata analysis and
interpretation.
5. Significance and Use
5.1 Many materials that come into contact with drinking water have the potential of impacting the aesthetic quality of the water.
Some of these diverse materials include: storage reservoirs, concrete or metal piping, or both, sealants, synthetic reservoir covers
and liners, mending adhesives, gaskets, paints, and plastics. Though NSF Standard 61 provides testing for health effects, it does
4
not address taste and odor implications. A Utility Quick Test, Ref Test (1), has been proposed, but has not been
...
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