Subcommittee E18.06 on Food and Beverage Evaluation


    Showing results 1-8 of 8 matching ACTIVE standards under the jurisdiction of E18.06     E18 Home

    E1083-00(2011) Standard Test Method for Sensory Evaluation of Red Pepper Heat

    E1346-90(2010) Standard Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation

        See also WK46025 proposed revision

    E1395-90(2011) Standard Test Method for Sensory Evaluation of Low Heat Chilies

    E1396-90(2011) Standard Test Method for Sensory Evaluation of Oleoresin Capsicum

    E1627-11 Standard Practice for Sensory Evaluation of Edible Oils and Fats

    E1810-12 Standard Practice for Evaluating Effects of Contaminants on Odor and Taste of Exposed Fish

    E1871-10 Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages

        See also WK46023 proposed revision

    E1879-00(2010) Standard Guide for Sensory Evaluation of Beverages Containing Alcohol

        See also WK26154 proposed revision

    Showing results 1-1 of 1 matching Proposed New Standards under the jurisdiction of E18.06     E18 Home

    WK21784 New Practice for Assessing Flavor of Drinking Water

    E769-85(2004) Standard Test Methods for Odor of Methanol, Ethanol, n-Propanol, and Isopropanol

    E1075-85(2004) Standard Test Methods for Odor of Ethylene Glycol, Diethylene Glycol, Triethylene Glycol, Propylene Glycol, and Dipropylene Glycol and Taste of Propylene Glycol