Subcommittee E18.06 on Food and Beverage Evaluation
Matching Standards Under the Jurisdiction of E18.06 by Status
- E1810-20 Standard Guide for Evaluating Odor and Taste of Fish Suspected of Contamination
- 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
- E1627-19 Standard Practice for Sensory Evaluation of Edible Oils and Fats
- E1871-17 Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
- -See also WK78814 proposed Reapproval
- E1879-22 Standard Guide for Sensory Evaluation of Beverages Containing Alcohol
- -See also WK73851 proposed Revision
- E2892-21 Standard Test Method for Odor and Flavor Transfer From Materials in Contact With Municipal Drinking Water
- E1396-90(2017) Standard Test Method for Sensory Evaluation of Oleoresin Capsicum (Withdrawn 2024)
- E1083-00(2017) Standard Test Method for Sensory Evaluation of Red Pepper Heat (Withdrawn 2024)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- E1395-90(2017) Standard Test Method for Sensory Evaluation of Low Heat Chilies (Withdrawn 2024)