Subcommittee E18.06 on Food and Beverage Evaluation | ASTM

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Subcommittee E18.06 on F…

Subcommittee E18.06 on Food and Beverage Evaluation

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Matching Standards Under the Jurisdiction of E18.06 by Status

E1810-20 Standard Guide for Evaluating Odor and Taste of Fish Suspected of Contamination
-See also WK96197 proposed Revision
E769-22 Standard Test Methods for Odor of Methanol, Ethanol, n-Propanol, and Isopropanol
E1346-16(2023) Standard Practice for Bulk Sampling, Handling, and Preparing Edible Vegetable Oils for Sensory Evaluation
E1627-25 Standard Practice for Sensory Evaluation of Edible Oils and Fats
-See also WK95099 proposed Revision
E1871-17 Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
-See also WK78814 proposed Reapproval
-See also WK94983 proposed Revision
E1879-22 Standard Guide for Sensory Evaluation of Beverages Containing Alcohol
E2892-21 Standard Test Method for Odor and Flavor Transfer From Materials in Contact With Municipal Drinking Water

WK70135 New Standard for Sensory Evaluation of Coffee and Tea Products
WK92319 Standard guide for the sensory evaluation of products that evoke chemesthetic heat sensations.

E1396-90(2017) Standard Test Method for Sensory Evaluation of Oleoresin Capsicum (Withdrawn 2024)
E1083-00(2017) Standard Test Method for Sensory Evaluation of Red Pepper Heat (Withdrawn 2024)
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
E1395-90(2017) Standard Test Method for Sensory Evaluation of Low Heat Chilies (Withdrawn 2024)