Subcommittee E18.06 on Food and Beverage Evaluation

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Showing results 1-9 of 9 matching ACTIVE standards under the jurisdiction of E18.06     E18 Home

E1083-00(2017) Standard Test Method for Sensory Evaluation of Red Pepper Heat

E1346-16 Standard Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation

E1395-90(2017) Standard Test Method for Sensory Evaluation of Low Heat Chilies

E1396-90(2017) Standard Test Method for Sensory Evaluation of Oleoresin Capsicum

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

    See also WK56822 proposed revision

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

E1871-17 Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages

    See also WK56858 proposed revision

    See also WK59857 proposed revision

E1879-17 Standard Guide for Sensory Evaluation of Beverages Containing Alcohol

    See also WK56859 proposed revision

    See also WK59858 proposed revision

E2892-15 Standard Test Method for Odor and Flavor Transfer from Materials in Contact with Municipal Drinking Water

0 matching Proposed New Standards under the jurisdiction of E18.06     E18 Home

Showing Results 1-2 of 2 matching WITHDRAWN standards under the jurisdiction of E18.06     E18 Home

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