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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
Active
7 matching standards
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
E1871-25 Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
-See also WK94983 proposed Revision
-See also WK78814 proposed Reapproval
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
-See also
WK98335
proposed Revision
Proposed New
2 matching standards
WK70135
New Standard for Sensory Evaluation of Coffee and Tea Products
WK92319
the sensory evaluation of products that evoke chemesthetic heat sensations.
Withdrawn, Replaced
4 matching standards
E1396-90(2017) Standard Test Method for Sensory Evaluation of Oleoresin Capsicum (Withdrawn 2024)
E1083-00(2017) Standard Test Method for Sensory Evaluation of Red Pepper Heat (Withdrawn 2024)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E1395-90(2017) Standard Test Method for Sensory Evaluation of Low Heat Chilies (Withdrawn 2024)
Subcommittee E18.06 on Food and Beverage Evaluation | ASTM
