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Determination of taste

Determination of taste, Total:497 items.

In the international standard classification, Determination of taste involves: Leather technology, Milk and milk products, Sensory analysis, Organic chemicals, Water quality, Cereals, pulses and derived products, Air quality, General methods of tests and analysis for food products, Coals, Audio, video and audiovisual engineering, Packaging materials and accessories, Sugar. Sugar products. Starch, Farming and forestry, Spices and condiments. Food additives, Products of the textile industry, Adhesives, Waxes, bituminous materials and other petroleum products, Animal feeding stuffs, Radiocommunications, Materials and articles in contact with foodstuffs, Lifting equipment, Edible oils and fats. Oilseeds, Fertilizers, Optics and optical measurements, Lamps and related equipment, Products of the chemical industry, Photography, Applications of information technology, Natural gas, Analytical chemistry, Road vehicle systems, Food products in general, Beverages, Rubber and plastics products, Fuels, Vocabularies, Law. Administration, Quality, Acoustics and acoustic measurements, Mobile services, Vibrations, shock and vibration measurements, Paper and board, Electrical and electronic testing, Equipment for entertainment, Installations in buildings, Terminology (principles and coordination), Fruits. Vegetables, Electrical engineering in general, Linear and angular measurements, Fluid power systems, Protection against fire.

CZ-CSN, Determination of taste

CSN 83 0505-1964 Determination of smell of water
CSN 56 0186-10-1995 Methods of test for beer. Determination of bitterness
CSN 77 0226-1987 Determination of effect to organoleptic properties of foodstuffs. Sensory evaluation test.
CSN 46 2520-21-1997 Testing of hops - Part 21: Determination of the bitter substances in lupulin
CSN 38 5549-1973 Determination of the odour capacity of fuel gases
CSN ISO 928:1995 Spieces and condiments-Determination of total ash
CSN 83 0520 Cast.33-1976 Physicochemical analysis of drinking water. Determination of taste
CSN 83 0520 Cast.32-1976 Physiooohemical analysis of drinking water. Determination of odour
CSN 83 0530 Cast.5-1978 Chemical and physical analysis of surface water. Determination of odour
CSN 46 2520-18-1997 Testing of hops - Part 18: Determination of the bitter substances by EBC method
CSN ISO 930:1995 Species end condimentes-Determination of acid-insoluble ash
CSN 46 2520-15-1997 Testing of hops - Part 15: Determination of alpha bitter acid by the conductometric method
CSN 58 0703-5-1999 Testing methods of dehydrated products and seasoning - Part 5: Determination of water
CSN 58 0703-11-1999 Testing methods of dehydrated products and seasonings - Part 11: Determination of ash
CSN ISO 927:1994 Spices and condiments. Determination of extraneous matter content
CSN 58 0703-7-1999 Testing methods of dehydrated products and seasonings - Part 7: Determinaton of total nitrogen
CSN 58 0703-8-1999 Testing methods of dehydrated products and seasonings - Part 8: Determination of ammoniacal nitrogen
CSN 58 0703-10-1999 Testing methods of dehydrated products and seasonings - Part 10: Determination of acidity
CSN 58 0703-6-1999 Testing methods of dehydrated products and seasinings - Part 6: Determination of fat
CSN 58 0703-4-1999 Testing methods of dehydrated produts and seasonings - Part 4: Determination of sodium chloride
CSN 58 0703-12-1999 Testing methods of dehydrated products and seasonings - Part 12: Determination of creatinine
CSN 83 5031-1998 Determination of odorants in ambient air by field inspections
CSN ISO 939:1995 Spices and condiments - Determination of moisture content - Entrainment method
CSN 38 5554-1988 Gaseous fuels Determination of odorants by gas chromatography
CSN 46 2520-17-1997 Testing of hops - Part 17: Determination of alpha and beta bitter acids by the high pressure liquid chromatography method (HPLC)

YU-JUS, Determination of taste

JUS H.H2.819-1991 Detal materials - Determination of colour stability of dental polymeric materials

Professional Standard - Light Industry, Determination of taste

QB/T 2725-2005 Leather - Determination of odour

RU-GOST R, Determination of taste

GOST 28283-1989 Milk. Sensory analysis. Determination of odour and taste
GOST 27558-1987 Flour and bran. Methods for determination of colour, odour, taste and crunch
GOST 3351-1974 Drinking water. Methods for determination of odour, taste, colour and turbidity
GOST 12576-1989 Sugar. Methods for determination of appearance, smell, smack and solution clleanness
GOST 10967-1990 Grain. Methods of determination of odour and color
GOST 28877-1990 Spices and condiments. Determination of foreign matters
GOST ISO 928-2015 Spices and condiments. Determination of total ash
GOST 32365-2013 Food flavorings. Methods for determination of ethanol content
GOST 27988-1988 Oil seeds. Methods for determination of colour and odour
GOST 28878-1990 Spices and condiments. Determination of total ash
GOST 28879-1990 Spices and condiments. Determination of moisture by distillation method
GOST 28880-1990 Spices and condiments. Determination of filth
GOST R 52825-2007 Food products. Method for determination of artificial colours in spices presence
GOST ISO 930-2015 Spices and condiments. Determination of acid-insoluble ash
GOST 22387.5-2014 Gas for domestic and public use. Methods for determination of odor intensity
GOST R 57164-2016 Drinking water. Methods for determination of odour, taste and turbidity
GOST 32364-2013 Food flavorings. The method for determination mass part of moisture
GOST ISO 1108-2018 Spices and condiments. Determination of non-volatile ether extract
GOST ISO 927-2014 Spices and condiments. Determination of extraneous matter and foreign matter content
GOST 22387.5-1977 Gas for domestic and public utilities. Methods for determination of odour intensity
GOST R ISO 16269-4-2017 Statistical methods. Statistical data presentation. Part 4. Detection and treatment of outliers
GOST 13496.13-1975 Mixed feeds. Methods for determination of smell, infestation by cereal parasites
GOST ISO 6571-2016 Spices, condiments and herbs. Determination of volatile oil content (hydrodistillation method)
GOST R 52826-2007 Ethanol. Spectrofotometric method for determination of denaturant additives (bitrex, kerosene, gasoline) content
GOST ISO 605-2013 Pulses. Determination of impurities, size, foreign, odours, insects, and species and variety. Test methods
GOST R ISO 16000-28-2015 Indoor air. Part 28. Determination of odour emissions from building products using test chambers

GOSTR, Determination of taste

GOST 28283-2015 Сow's milk. Method of the organoleptic determination of odour and taste
GOST 10967-2019 Grain. Methods for determination of odour and colour
GOST 5472-1950 Plant oils. Determination of flavour, colour and transparency
GOST 13496.13-2018 Mixed feeds. Methods for determination of smell, infestation by cereal parasites
GOST 17082.4-1988 Fruits of ethereal-oil crops. Industrial raw material. Methods for determination of odour and pest contamination

VN-TCVN, Determination of taste

TCVN 6059-2009 Beer.Determination of bitterness
TCVN 4892-1989 Spices and condiments.Determination of filth
TCVN 4558-1988 Waste water.Metrods for the determination of colour and smell
TCVN 6063-1995 Beer.Sensory analysis.Method of determination of bitterness
TCVN 6487-1999 Iodated seasoning powder.Method for determination of iodate content.
TCVN 7038-2002 Spices and condiments.Determination of total ash
TCVN 2627-1993 Vegetable oils.Method for determination of colour, odour and limpidity
TCVN 7040-2002 Spices and condiments.Determination of moisture content.Entrainment method
TCVN 5104-1990 Food and spice products.Method for determination of taste ability
TCVN 5485-1991 Spices and condiments.Determination of cold water-soluble extract
TCVN 5484-2002 Spices and condiments.Determination of acid-insoluble ash
TCVN 4891-2013 Spices and condiments.Determination of extraneous matter and foreign matter content
TCVN 4890-1989 Spices and condiments.Determination of degree of fineness of grinding.Hand sieving method (Reference method)
TCVN 5486-2002 Spices and condiments.Determination of non-volatile ether extract
TCVN 7039-2013 Spices, condiments and herbs.Determination of volatile oil content (hydrodistillation method)
TCVN 6129-1996 Pulses.Determination of impurities, size, foreign odours, insects, and species and variety.Test methods

(U.S.) Ford Automotive Standards, Determination of taste

FORD FLTM BO 131-02-2001 DETERMINATION OF ODOR IN A COMPLETELY EQUIPPED VEHICLE
FORD FLTM BO 131-01-2000 DETERMINATION AND ASSESSMENT OF ODOR FROM INTERIOR TRIM MATERIALS/COMPONENTS/ASSEMBLIES
FORD M99B171-A-1991 STABILIZED CHLORINE DIOXIDE ODOR CONTROL AGENT

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, Determination of taste

GB/T 13216.3-1991 Test methods for glycerines--Determination of odour
GB/T 28024-2011 Determination of sensory odours for products with filling materials
GB/T 12312-1990 Sensory analysis--Determination of sensitivity of taste
GB/T 12729.13-1991 Spices and condiments--Determination of filth
GB/T 12729.13-2008 Spices and condiments.Determination of filth
GB/T 18782-2002 Determination of 3-chloro-1,2-propandiol in condiments
GB/T 12729.7-2008 Spices and condiments.Determination of total ash
GB/T 12729.7-1991 Spices and condiments--Determination of total ash
GB/T 12312-2012 Sensory analysis.Method of investigating sensitivity of taste
GB/T 12729.5-2008 Spices and condiments.Determination of extraneous matter content
GB/T 12729.10-2008 Spices and condiments.Determination of ethanol-soluble extrat
GB/T 30385-2013 Spices and condiments.Determination of volatile oil content
GB/T 12729.5-1991 Spices and condiments--Determination of extraneous matter content
GB/T 12729.10-1991 Spices and condiments--Determination of ethanol-Soluble extract
GB/T 12729.8-2008 Spices and condiments.Determination of water-insoluble ash
GB/T 12729.9-2008 Spices and condiments.Determination of acid-insoluble ash
GB/T 12729.9-1991 Spices and condiments--Determination of acid-Insoluble ash
GB/T 12729.8-1991 Spices and condiments--Determination of water-Insoluble ash
GB/T 5492-2008 Inspection of grain and oils Identification of colour,odour and taste of grain and oilseeds
GB/T 12729.4-1991 Spices and condiments--Determination of degree of fineness of grinding--Hand sieving method
GB/T 12729.6-1991 Spices and condiments--Determination of moisture content--Entrainment method
GB/T 12729.6-2008 Spices and condiments.Determination of moisture content(entrainment method)
GB/T 12729.4-2008 Spices and condiments.Determination of degree of fineness of grinding(hand sieving method)
GB/T 12729.11-2008 Spices and condiments.Determination of cold water-soluble extract
GB/T 12729.11-1991 Spices and condiments--Determination of cold water-soluble extract
GB/T 12209.1-1990 Determination of naphthalene of gas in urban area--Picric acid method
GB/T 12729.12-2008 Spices and condiments.Determination of non-volatile ether extract
GB/T 12729.12-1991 Spices and condiments--Determination of non-volatile ether extract
GB/T 14125-1993 Vibration and shock sensitive equipment-Methods of measurement and reporting data of vibration and shock effects in buildings
GB/T 22366-2008 Senory analysis.Methodology.General guidance for measuring odour,flavour and taste detection thresholds by a three-alternative forced-choice(3-AFC)procedure
GB/T 22366-2022 Sensory analysis — Methodology —General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure

PL-PKN, Determination of taste

PN C04557-1972 Water and waste water Determination of odór and flavour
PN O79114-1987 Packing materials and packings Determination of odour and taste penetration of direct contact
PN O79112-1964 Packaging materials. Method of sensoric. Determination of odour permeability
PN O79113-1987 Packing materials and packings Determination of odour and taste migration through the air layer
PN A79094-1992 Beer. Determination of the bitterness value by spectrophotometric method
PN Z04171-02-1986 Air purity protection ests for picric acid etermination of picric acid n work places by UV pectrophotometry absorption
PN C96011-02-1993 Natural gas. Determination of sulfur compounds. Part 2: Gas chromatographic method using an electrochemical detector for the determination for odoriferous sulphur compounds

Shanghai Provincial Standard of the People's Republic of China, Determination of taste

DB31/ 2021-2013 Determination of sodium sulfide in monosodium glutamate
DB31/T 138-5-1994 Creatinine Determination Kit for Clinical Chemistry (Picric Acid Endpoint Colorimetric Method)

Association Francaise de Normalisation, Determination of taste

NF T90-035*NF EN 1622:2006 Water quality - Determination of the threshold odour number (TON) and threshold flavour number (TFN).
NF X43-327:2003 Air quality - Determination of odour concentration by dynamic olfactometry.
NF T90-035:1997 Water analysis - Determination of the threshold odour number (TON) and threshold flavour number (TFN).
NF V09-023:2002 Sensory analysis - Methodology - General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure.
NF V03-403*NF ISO 928:1998 Spices and condiments. Determination of total ash.
NF T60-158:1982 Determination of the odour of pure paraffins free from additives.
NF EN 1622:2006 Qualité de l'eau - Détermination du seuil d'odeur (TON) et du seuil de flaveur (TFN)
NF V03-405*NF ISO 930:1998 Spices and condiments. Determination of acid-insoluble ash.
NF V32-069*NF ISO 3513:1995 Chillies. Determination of scoville index.
NF EN 1420:2016 Influence des matériaux organiques sur l'eau destinée à la consommation humaine - Détermination de l'odeur et de la flaveur de l'eau dans les réseaux de conduites
NF V32-172*NF EN ISO 927:2009 Spices and condiments - Determination of extraneous matter and foreign matter content
NF EN 13032-3:2021 Lumière et éclairage - Mesure et présentation des données photométriques des lampes et des luminaires - Partie 3 : présentation des données relatives à l'éclairage de sécurité des lieux de travail
NF X43-327*NF EN 13725:2022 Stationary source emissions - Determination of odour concentration by dynamic olfactometry and odour emission rate
NF V03-401:1985 Spices and condiments. Determination of extraneous matter content.
NF P41-030*NF EN 1420:2016 Influence of organic materials on water intended for human consumption - Determination of odour and flavour assessment of water in piping systems
NF V03-408:1969 Spices and condiments. Determination of cold water-soluble extract.
NF EN 1376:1996 Produits alimentaires - Dosage de la saccharine dans les édulcorants de table - Méthode spectrométrique.
NF EN 13215/IN1:2020 Unités de condensation pour la réfrigération - Détermination des caractéristiques, tolérances et présentation des performances du fabricant
NF EN 13215+A1:2020 Unités de condensation pour la réfrigération - Détermination des caractéristiques, tolérances et présentation des performances du fabricant
NF V09-002:2005 Sensory analysis - Methodology - Method of investigating sensitivity of taste.
NF V09-002*NF ISO 3972:2012 Sensory analysis - Methodology - Method of investigating sensitivity of taste.
NF V03-406:1986 Spices and condiments. Determination of non-volatile ether extract.
NF V32-176:1989 Spices and condiments. Paprika powder. Determination of total colouring matter content.
NF EN 1377:1996 Produits alimentaires - Dosage de l'acésulfame K dans les édulcorants de table - Méthode spectrométrique.
NF ISO 17299-2:2014 Textiles - Détermination des propriétés de neutralisation d'odeurs - Partie 2 : méthode du tube détecteur
NF X43-101:1986 Air quality. Method of measurement of the odour of gaseous effluent. Determination of the dilution factor at the threshold of perception.
NF ISO 605:1991 Légumineuses - Détermination des impuretés, des dimensions, des odeurs étrangères, des insectes et des espèces et variétés - Méthodes d'examen
NF V32-200:2008 Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method).
NF V32-200*NF EN ISO 6571:2009 Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method).
NF V32-156:1982 Spices and condiments. Turmeric. Determination of colouring power. Spectrophotometric method.
NF EN ISO 12001:2009 Acoustique - Bruit émis par les machines et équipements - Règles pour la préparation et la présentation d'un code d'essai acoustique
NF ISO 16000-28:2021 Air intérieur - Partie 28 : détermination des émissions d'odeurs des produits de construction au moyen de chambres d'essai
NF V09-023*NF ISO 13301:2018 Sensory analysis - Methodology - General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure
NF ISO 13301:2018 Analyse sensorielle - Méthodologie - Recommandations générales pour le mesurage des seuils de détection d'odeur, de flaveur et de goût par une technique à choix forcé de 1 parmi 3 (3-AFC)
NF ISO 13373-2:2016 Surveillance et diagnostic d'état des machines - Surveillance des vibrations - Partie 2 : traitement, analyse et présentation des données vibratoires
NF EN 1378:1996 Produits alimentaires - Dosage de l'aspartame dans les édulcorants de table - Méthode par chromatographie liquide à haute performance.
NF EN ISO 7541:2020 Épices et condiments - Détermination spectrophotométrique de la couleur extractible du paprika
NF V03-070*NF EN 1376:1996 Foodstuffs. Determination of saccharin in table top sweetener preparations. Spectrometric method.
NF V32-176*NF EN ISO 7541:2020 Spices and condiments - Spectrophotometric determination of the extractable colour in paprika
NF E48-380:2007 Hydraulic fluid power - Positive-displacement pumps, motors and integral transmissions - Methods of testing and presenting basic steady state performance.
NF V32-200/A1*NF EN ISO 6571/A1:2017 Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1
NF EN 1379:1996 Produits alimentaires - Dosage du cyclamate et de la saccharine dans les édulcorants de table liquides - Méthode par chromatographie liquide à haute performance
NF X43-404-28:2012 Indoor air - Part 28 : determination of odour emissions from building products using test chambers.
NF V03-071*NF EN 1377:1996 Foodstuffs. Determination of acesulfame K in table top sweetener preparations. Spectrometric method.
NF V03-776*NF ISO 605:1991 Pulses. Determination of impurites, size, foreign odours, insects and species and variety. Test methods.
NF EN 15911:2010 Denrées alimentaires - Détermination simultanée de neuf édulcorants par chromatographie liquide haute performance et détection à diffusion de lumière
NF V03-072*NF EN 1378:1996 Foodstuffs. Determination of aspartame in table top sweetener preparations. Method by high performance liquid chromatography.

Association of German Mechanical Engineers, Determination of taste

VDI 3882 Blatt 1-1992 Olfactometry; determination of odour intensity
VDI 3940 Blatt 3-2010 Measurement of odour impact by field inspection - Determination of odour intensity and hedonic odour tone
VDI 3882 Blatt 2-1994 Olfactometry - Determination of hedonic odour tone
VDI 3940 Blatt 5-2013 Measurement of odour impact by field inspection - Determination of odour intensity and hedonic odour tone - Instructions and examples of use
VDI 3940 Blatt 4-2010 Determination of the hedonic odour tone - Polarity profiles
VDI 3940 Blatt 3 Berichtigung 1-2011 Measurement of odour impact by field inspection - Determination of odour intensity and hedonic odour tone - Corrigendum concerning guideline VDI 3940 Part 3:2010-01
VDI 3940 Blatt 1-2006 Measurement of odour impact by field inspection - Measurement of the impact frequency of recognizable odours - Grid measurement
VDI 3884 Blatt 1-2015 Olfactometry - Determination of odour concentration by dynamic olfactometry - Supplementary instructions for application of DIN EN 13725
VDI 3883 Blatt 1-1997 Effects and assessment of odours - Psychometric assessment of odour annoyance - Questionnaires
VDI 3940 Blatt 2-2006 Measurement of odour impact by field inspection - Measurement of the impact frequency of recognizable odours - Plume measurement
VDI 3885 Blatt 1-2017 Olfactometry - Measurement of the odorant emission capacity of liquids

British Standards Institution (BSI), Determination of taste

BS EN 13725:2003 Air quality - Determination of odour concentration by dynamic olfactometry
BS EN 13725:2022 Air quality - Determination of odour concentration by dynamic olfactometry
BS ISO 7936:2022 Coal. Determination and presentation of float and sink characteristics. General directions for apparatus and procedures
19/30382405 DC BS EN 13725. Stationary source emissions. Determination of odour concentration by dynamic olfactometry and odour emission rate from stationary sources
BS 4585-14:1983 Methods of test for spices and condiments. Determination of filth
21/30404490 DC BS ISO 7936. Coal. Determination and presentation of float and sink characteristics. General directions for apparatus and procedures
BS ISO 939:2021 Spices and condiments. Determination of moisture content
BS 4585-3:1998 Methods of test for spices and condiments. Determination of total ash
BS EN 13032-3:2021 Tracked Changes. Light and lighting. Measurement and presentation of photometric data of lamps and luminaires. Presentation of data for emergency lighting of workplaces
BS EN 1622:2006 Water quality - Determination of the threshold odour number (TON) and threshold flavour number (TFN)
20/30375405 DC BS ISO 11661. Mobile cranes. Presentation of rated capacity charts
BS EN 13032-2:2017 Tracked Changes. Light and lighting. Measurement and presentation of photometric data of lamps and luminaires. Presentation of data for indoor and outdoor work places
BS 4585-13:1983 Methods of test for spices and condiments. Determination of colouring power of turmeric
BS ISO 22863-12:2022 Fireworks. Test methods for determination of specific chemical substances - Picrates and picric acid by high performance liquid chromatography
BS 4585-9:1998 Methods of test for spices and condiments. Determination of acid-insoluble ash
20/30401340 DC BS EN 13032-3. Light and lighting. Measurement and presentation of photometric data of lamps and luminaires. Part 3. Presentation of data for emergency lighting of workplaces
19/30388506 DC BS ISO 939. Spices and condiments. Determination of moisture content
BS 4585-12:1983 Methods of test for spices and condiments. Determination of piperine content of pepper
BS EN ISO 927:2009 Spices and condiments - Determination of extraneous matter and foreign matter content
BS EN 1420:2016 Tracked Changes. Influence of organic materials on water intended for human consumption. Determination of odour and flavor assessment of water in piping systems
21/30410862 DC BS ISO 22863-12. Fireworks. Test methods for determination of specific chemical substances. Part 12. Picrates and picric acid by high performance liquid chromatography
BS ISO/IEC 30107-4:2020 Information technology. Biometric presentation attack detection. Profile for testing of mobile devices
BS EN ISO 6571:2008 Spices, condiments and herbs. Determination of volatile oil content (hydrodistillation method)
BS ISO 6571:2008 Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method)
BS EN ISO 6571:2009 Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method)
BS EN ISO 6571:2009+A1:2017 Spices, condiments and herbs. Determination of volatile oil content (hydrodistillation method)
BS ISO 13301:2018 Sensory analysis. Methodology. General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure
BS ISO 13373-2:2016 Tracked Changes. Condition monitoring and diagnostics of machines. Vibration condition monitoring. Processing, analysis and presentation of vibration data
BS ISO 16000-28:2012 Indoor air. Determination of odour emissions from building products using test chambers
BS ISO 16000-28:2020 Indoor air. Determination of odour emissions from building products using test chambers
BS 4585-11:1983 Methods of test for spices and condiments. Determination of volatile organic sulphur compounds in dehydrated garlic
BS 5711-19:1979 Methods of sampling and test for glycerol - Assessment of odour
BS EN 1420-1:1999 Influence of organic materials on water intended for human consumption - Determination of odour and flavour assessment of water in piping systems - Influence of organic materials on water intended for human consumption - Determination of odour and flavour
BS 5760-12:1993 Reliability of systems, equipment and components. Guide to the presentation of reliability, maintainability and availability predictions
BS 4317-4:1991 Methods of test for cereals and pulses. Determination of impurities, size, foreign odours, insects, and species and variety in pulses
BS EN 16841-2:2016 Ambient air. Determination of odour in ambient air by using field inspection. Plume method
BS EN 16841-1:2016 Ambient air. Determination of odour in ambient air by using field inspection. Grid method
BS 4585-1:1983 Methods of test for spices and condiments - Determination of extraneous matter
BS 3755:1964 Methods of test for the assessment of odour from packaging materials used for foodstuffs
BS 5929-7:1992 Methods for sensory analysis of food - Investigating sensitivity of taste
BS 6920-2.2.3:2000 Suitability of non-metallic products for use in contact with water intended for human consumption with regard to their effect on the quality of water - Methods of test - Odour and flavour of water - Method of testing tastes imparted to water by hoses for

German Institute for Standardization, Determination of taste

DIN EN 13725:2003 Air quality - Determination of odour concentration by dynamic olfactometry; German version EN 13725:2003
DIN EN 13725 Berichtigung 1:2006 Air quality - Determination of odour concentration by dynamic olfactometry; German version EN 13725:2003, Corrigenda to DIN EN 13725:2003-07; German version EN 13725:2003/AC:2006
DIN 10959:1998 Sensory analysis - Determination of sensitivity of taste
DIN EN 1622:2006 Water quality - Determination of the threshold odour number (TON) and threshold flavour number (TFN); English version of DIN EN 1622:2006-10
DIN EN 1420-1:1999 Influence of organic materials on water intended for human consumption - Determination of odour and flavour assessment of water in piping systems - Part 1: Test method; German version EN 1420-1:1999
DIN EN 1622:2006-10 Water quality - Determination of the threshold odour number (TON) and threshold flavour number (TFN); German version EN 1622:2006
DIN EN 13725 Corrigendum 1:2006 Air quality - Determination of odour concentration by dynamic olfactometry Corrigendum 1 to English version of DIN EN 13725:2003-07
DIN EN 13725:2022 Stationary source emissions - Determination of odour concentration by dynamic olfactometry and odour emission rate
DIN EN 1420:2016-05 Influence of organic materials on water intended for human consumption - Determination of odour and flavour assessment of water in piping systems; German version EN 1420:2016 / Note: This standard is part of the DVGW body of rules.
DIN 10229:2000 Analysis of spices and condiments - Determination of moisture content - Entrainment method
DIN 10229:2000-08 Analysis of spices and condiments - Determination of moisture content - Entrainment method
DIN EN ISO 927:2010 Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009); German version EN ISO 927:2009
DIN EN 1376:1996-10 Foodstuffs - Determination of saccharin in table top sweetener preparations - Spectrometric method; German version EN 1376:1996
DIN VDE 0405-1:1995 Determination of breath alcohol concentration - Part 1: Terms and definitions
DIN EN ISO 927:2010-03 Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009); German version EN ISO 927:2009
DIN EN 1377:1996-10 Foodstuffs - Determination of acesulfame K in table top sweetener preparations - Spectrometric method; German version EN 1377:1996
DIN EN ISO 6571:2018-03 Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008 + Amd 1:2017); German version EN ISO 6571:2009 + A1:2017
DIN EN ISO 12001:2010-01 Acoustics - Noise emitted by machinery and equipment - Rules for the drafting and presentation of a noise test code (ISO 12001:1996); German version EN ISO 12001:2009
DIN VDE 0405-3:1995 Determination of breath alcohol concentration - Part 3: Test method
DIN EN 13032-1:2012-06 Light and lighting - Measurement and presentation of photometric data of lamps and luminaires - Part 1: Measurement and file format; German version EN 13032-1:2004+A1:2012
DIN ISO 16000-28:2021-11 Indoor air - Part 28: Determination of odour emissions from building products using test chambers (ISO 16000-28:2020)
DIN 10223:1996-01 Analysis of spices and condiments - Determination of total ash and acid-insoluble ash
DIN EN ISO 7541:2020-11 Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO 7541:2020); German version EN ISO 7541:2020
DIN ISO 13373-2:2016-11 Condition monitoring and diagnostics of machines - Vibration condition monitoring - Part 2: Processing, analysis and presentation of vibration data (ISO 13373-2:2016)
DIN 10228:1995 Analysis of spices and condiments - Determination of volatile oil content - Destillation method
DIN EN 1378:1996-10 Foodstuffs - Determination of aspartame in table top sweetener preparations - Method by high performance liquid chromatography; German version EN 1378:1996
DIN EN 16841-2:2017-03 Ambient air - Determination of odour in ambient air by using field inspection - Part 2: Plume method; German version EN 16841-2:2016
DIN EN 16841-1:2017-03 Ambient air - Determination of odour in ambient air by using field inspection - Part 1: Grid method; German version EN 16841-1:2016

Group Standards of the People's Republic of China, Determination of taste

T/CQYX 001-2023 Determination of iodine in flavored edible salt
T/CFNA 6510-2022 Sieve Analysis in Spice
T/CFNA 6511-2022 Bulk Index Test In Spice
T/CFNA 6508-2022 Optical Index Analysis in Spice
T/CFNA 6509-2022 Hot Water Insoluble Test in Spice
T/GAIA 010-2021 Determination of Furfural in Condiments by Gas Chromatography-Mass Spectrometry
T/CFNA 6503-2022 Determination of Numb-taste Substance in Prickly Ash and its Products
T/NAIA 071-2021 Determination of dehydroacetic acid in seasoned flour products high performance liquid chromatography
T/SATA 034-2022 Determination of 5-hydroxymethylfurfural in condiments—high performance liquid chromatography
T/CAIA SH001-2014 Monosodium glutamate—Determination of sulfide—Methylene blue spectrophotometric method
T/CSIQ 77002-2020 Determination of total capsaicinoid content and pungency degree gradation for spicy condiments
T/NAIA 0142-2022 Determination of seven sweeteners in wine by liquid chromatography-tandem mass spectrometry
T/GZTPA 0009-2021 Determination of Flavor Volatile Compounds in Guizhou Tea by Gas Chromatography-Mass Spectrometry

International Telecommunication Union (ITU), Determination of taste

ITU-T F.734-2014 Definitions, requirements and use cases for telepresence systems
ITU-T D.5 FRENCH-1993 COSTS AND VALUE OF SERVICES RENDERED AS FACTORS IN THE FIXING OF RATES
ITU-T D.5 SPANISH-1993 COSTS AND VALUE OF SERVICES RENDERED AS FACTORS IN THE FIXING OF RATES

Lithuanian Standards Office , Determination of taste

LST EN 1622-2006 Water quality - Determination of the threshold odour number (TON) and threshold flavour number (TFN)
LST 1592-2000 Grain. Methods for determination of odour and colour
LST 1592-2021 Grain - Methods for determination of odour and colour
LST ISO 1208:2003 Spices and condiments. Determination of filth (idt ISO 1208:1982)
LST 1549-2003 Animal feeding stuffs. Determination of stored grain pest infestation and odour
LST 1549/P-2021 Animal feeding stuffs. Determination of stored grain pest infestation and odour
LST ISO 1108:1998 Spices and condiments. Determination of non-volatile ether extract
LST ISO 928:2003 Spices and condiments. Determination of total ash (idt ISO 928:1997)
LST EN 1376+AC-2000 Foodstuffs - Determination of saccharin in table top sweetener preparations - Spectrometric method
LST ISO 930:2003 Spices and condiments. Determination of acid-insoluble ash (idt ISO 930:1997)
LST EN ISO 927:2010 Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009)
LST EN 13725-2004 Air quality - Determination of odour concentration by dynamic olfactometry
LST EN 13725-2004/AC-2006 Air quality - Determination of odour concentration by dynamic olfactometry
LST ISO 941:2003 Spices and condiments. Determination of cold water-soluble extract (idt ISO 941:1980)
LST EN 1420-1-2000 Influence of organic materials on water intended for human consumption - Determination of odour and flavour assessment of water in piping systems - Part 1: Test method
LST EN 1377+AC-2000 Foodstuffs - Determination of acesulfame K in table top sweetener preparations - Spectrometric method
LST ISO 605:2003 Pulses. Determination of impurities, size, foreign odours, insects, and species and variety. Test methods (idt ISO 605:1991)
LST ISO 3588:2003 Spices and condiments. Determination of degree of fineness of grinding. Hand sieving method (Reference method) (identical ISO 3588:1977)
LST EN ISO 6571:2009 Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008)
LST EN 1378+AC-2000 Foodstuffs - Determination of aspartame in table top sweetener preparations - Method by high performance liquid chromatography

AENOR, Determination of taste

UNE-EN 1622:2007 Water quality - Determination of the threshold odour number (TON) and threshold flavour number (TFN)
UNE-ISO 1208:2010 Spices and condiments. Determination of filth
UNE-ISO 928:2009 Spices and condiments -- Determination of total ash
UNE-ISO 930:2009 Spices and condiments -- Determination of acid-insoluble ash
UNE-ISO 1108:2010 Spices and condiments. Determination of non-volatil ether extract.
UNE 34096-7:1981 SPICES AND CONDIMENTS. DETERMINATION OF MOISTURE CONTENT. ENTRAINMENT METHOD.
UNE-ISO 941:2009 Spices and condiments. Determination of cold water soluble extract.
UNE-EN 1376:1997 FOODSTUFFS. DETERMINATION OF SACCHARIN IN TABLE TOP SWEETENER PREPARATIONS. SPECTROMETRIC METHOD.
UNE-EN ISO 927:2010 Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009)
UNE-EN 13725:2004 Air quality - Determination of odour concentration by dynamic olfactometry
UNE-ISO 3588:2010 Spices and condiments. Determination of degree of fineness of griding. Hand sieving method(Reference method)
UNE-CEN/TR 15645-1:2011 IN Paper and board intended to come into contact with foodstuffs - Calibration of the odour test - Part 1: Odour
UNE-EN 1377:1997 FOODSTUFFS. DETERMINATION OF ACESULFAME K IN TABLE TOP SWEETENER PREPARATIONS. SPECTROMETRIC METHOD.
UNE-ISO 13301:2007 Sensory analysis. Methodology. General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure. (ISO 13301:2002)
UNE-EN ISO 6571:2010 Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008))
UNE-EN 16841-1:2017 Ambient air - Determination of odour in ambient air by using field inspection - Part 1: Grid method
UNE-EN 1378:1997 FOODSTUFFS. DETERMINATION OF ASPARTAME IN TABLE TOP SWEETENER PREPARATIONS. METHOD BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY.

International Organization for Standardization (ISO), Determination of taste

ISO 1208:1982 Spices and condiments; Determination of filth
ISO 3972:1979 Sensory analysis; Determination of sensitivity of taste
ISO 928:1980 Spices and condiments; Determination of total ash
ISO 939:2021 Spices and condiments - Determination of moisture content
ISO 13301:2002 Sensory analysis - Methodology - General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure
ISO 13301:2018 Sensory analysis - Methodology - General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure
ISO 927:1980 Title missing - Legacy paper document
ISO 927:1982 Spices and condiments; Determination of extraneous matter content
ISO 22863-12:2022 Fireworks — Test methods for determination of specific chemical substances — Part 12: Picrates and picric acid by high performance liquid chromatography
ISO 18909:2006 Photography - Processed photographic colour films and paper prints - Methods for measuring image stability
ISO 929:1980 Spices and condiments; Determination of water-insoluble ash
ISO 930:1980 Spices and condiments; Determination of acid-insoluble ash
ISO 939:1980 Spices and condiments; Determination of moisture content; Entrainment method
ISO/IEC 24754-1:2008 Information technology — Document description and processing languages — Minimum requirements for specifying document rendering systems — Part 1: Feature specifications for document rendering systems
ISO 6571:1984 Spices, condiments and herbs; Determination of volatile oil content
ISO 940:1979 Spices and condiments; Determination of alcohol-soluble extract
ISO 941:1980 Spices and condiments; Determination of cold water-soluble extract
ISO 3513:1977 Spices and condiments — Chillies — Determination of Scoville index
ISO 3972:1991 Sensory analysis; methodology; method of investigating sensitivity of taste
ISO 927:2009 Spices and condiments - Determination of extraneous matter and foreign matter content
ISO 1108:1992 Spices and condiments; determination of non-volatile ether extract
ISO 1108:1980 Spices and condiments — Determination of non-volatile ether extract
ISO 6571:2008 Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method)
ISO 3588:1977 Spices and condiments; Determination of degree of fineness of grinding; Hand sieving method (Reference method)
ISO 7541:2020 Spices and condiments — Spectrophotometric determination of the extractable colour in paprika
ISO 6326-2:1981 Gas analysis; Determination of sulphur compounds in natural gas; Part 2 : Gas chromatographic method using an electrochemical detector for the determination of odoriferous sulphur compounds
ISO 605:1991 Pulses; determination of impurities, size, foreign odours, insects, and species and variety; test methods
ISO 6571:2008/Amd 1:2017 Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method); Amendment 1
ISO 16000-28:2012 Indoor air - Part 28: Determination of odour emissions from building products using test chambers

PH-BPS, Determination of taste

PTS 58-1969 Standardization of Method of Test for Determination of Odor in Fabrics

Professional Standard - Energy, Determination of taste

NB/SH/T 6009-2020 Determination of smell and taste of paraffin by electronic nose method

American Society for Testing and Materials (ASTM), Determination of taste

ASTM D4339-01(2018) Standard Test Method for Determination of the Odor of Adhesives
ASTM D4339-01 Standard Test Method for Determination of the Odor of Adhesives
ASTM D4339-95 Standard Test Method for Determination of the Odor of Adhesives
ASTM D4339-01(2007) Standard Test Method for Determination of the Odor of Adhesives
ASTM D4339-01(2013) Standard Test Method for Determination of the Odor of Adhesives
ASTM E1870-04 Standard Test Method for Odor and Taste Transfer from Polymeric Packaging Film
ASTM E1870-98 Standard Test Method for Odor and Taste Transfer from Polymeric Packaging Film
ASTM E1870-11(2019) Standard Test Method for Odor and Taste Transfer from Polymeric Packaging Film
ASTM E679-04 Standard Practice for Determination of Odor and Taste Thresholds By a Forced-Choice Ascending Concentration Series Method of Limits
ASTM E679-91(1997) Standard Practice for Determination of Odor and Taste Thresholds By a Forced-Choice Ascending Concentration Series Method of Limits
ASTM E679-04(2011) Standard Practice for Determination of Odor and Taste Thresholds By a Forced-Choice Ascending Concentration Series Method of Limits
ASTM E679-19 Standard Practice for Determination of Odor and Taste Thresholds By a Forced-Choice Ascending Concentration Series Method of Limits
ASTM D1833-87(2004) Standard Test Method for Odor of Petroleum Wax
ASTM E2049-99 Standard Guide for Quantitative Evaluation of Fragrance/Odors for Shampoos and Hair Conditioners
ASTM D1292-86(1999) Standard Test Method for Odor in Water
ASTM E2892-21 Standard Test Method for Odor and Flavor Transfer From Materials in Contact With Municipal Drinking Water
ASTM E2049-12 Standard Guide for Quantitative Attribute Evaluation of Fragrance/Odors for Shampoos and Hair Conditioners by Trained Assessors
ASTM E544-99 Standard Practices for Referencing Suprathreshold Odor Intensity
ASTM E544-99(2004) Standard Practices for Referencing Suprathreshold Odor Intensity
ASTM E2049-20 Standard Guide for Quantitative Attribute Evaluation of Fragrance/Odors for Hair-care Products by Trained Assessors
ASTM E2049-06 Standard Guide for Quantitative Attribute Evaluation of Fragrance/Odors for Shampoos and Hair Conditioners by Trained Assessors
ASTM D3696-00 Standard Practice for Evaluating an Effluent for Flavor Impairment to Fish Flesh

NL-NEN, Determination of taste

NEN 5375-1967 Spices and condiments. Determination of extract
NEN 5372-1966 Spices and condiments. Determination of the crude fiber content
NEN 5374-1967 Spices and condiments. Determination of essential oil content
NEN 5371-1966 Spices and condiments. Determination of the acid insoluble ash
NEN 5370-1966 Spices and condiments. Determination of inorganic matter as sulfate ash
NEN 5373-1967 Spices and condiments. Determination of moisture content. (Dean and Stark apparatus)

Professional Standard - Agriculture, Determination of taste

GB 12315-1990 Sensory analysis Determination of taste sensitivity
GB 5009.43-2023 National food safety standard Determination of sodium glutamate in monosodium glutamate
水产品质量安全检验手册 7.2.1.3-2005 Chapter 7 Inspection of additives in aquatic products Section 2 Determination of sweeteners in aquatic products 1. Determination of sodium saccharin (GBT 5009.28-2003) (3) Determination method of ion selective electrode

IN-BIS, Determination of taste

CEN - European Committee for Standardization, Determination of taste

PREN 13725-2019 Stationary source emissions - Determination of odour concentration by dynamic olfactometry and odour emission rate from stationary sources

Korean Agency for Technology and Standards (KATS), Determination of taste

KS Q ISO 13301:2009 Sensory analysis－Methodology－General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice(3-AFC) procedure
KS I ISO 12001:2020 Acoustics — Noise emitted by machinery and equipment —Rules for the drafting and presentation of a noise test code
KS Q ISO 13301-2009(2019) Sensory analysis－Methodology－General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice(3-AFC) procedure
KS H ISO 605-2009(2019) Pulses－Determination of impurities, size, foreign odours,insects, and species and variety－Test methods
KS H ISO 605:2009 Pulses－Determination of impurities, size, foreign odours,insects, and species and variety－Test methods
KS I ISO 6326-2:2006 Gas analysis－Determination of sulfur compounds in natural gas－Part 2：Gas chromatographic method using an electrochemical detector for the determination of odoriferous sulfur compounds

Professional Standard - Commodity Inspection, Determination of taste

SN/T 3936-2014 Determination of sodium sulfide in gourmet powder for export
SN/T 4059-2014 Determination of magnetic metal particles in paprika condiment for export
SN/T 3850.2-2014 Determination of sugar alcohol sweeteners in foods for export.Part 2:GC method

HU-MSZT, Determination of taste

MSZ KGST 894-1978

RO-ASRO, Determination of taste

STAS SR 9763-14-1997 Spices and condiments - Determination of tannin content
STAS 6324-1961
STAS SR 9763-12-1996 Spices and condiments. Determination of crude fibre content
STAS SR ISO 928:1995 Spices and condiments — Determination of total ash
STAS 9763/11-1989 SPICES, CONDIMENTS AND HERBS Determination of essential oils content
STAS 9763/9-1976 SPICES AND CONDIMENTS Determination of nonvolatile ether extract
STAS 9763/6-1974 SPICES AND CONDIMENTS Determination of acid-insoluble ash content
STAS 9763/10-1976 SPICES AND CONDIMENTS Determination of extraneous matter content
STAS 9763/4-1974 SPICKS AND CONDIMENTS Determination of total ash content
STAS 9763/5-1974 SPICES AND CONDIMENTS Delermination of water-insoluble ash content
STAS 8867-1972 hop Determination of moisture content and characteristics for assessing the degree of bitterness

TR-TSE, Determination of taste

TS 2131-1975 SPICES AND CONDIMENTS DETERMINATION OF TOTAL ASH
TS 2130-1975 SPICES AND CONDIMENTS DETERMINATION OF EXTRANEOUS MATTER
TS 2132-1975 SPICES AND CONDIMENTS DETERMINATION OF VVATER — INSOLUBLE ASH
TS 2133-1975 SPICES AND CONDIMENTS DETERMINATION OF ACID-INSOLUBLE ASH
TS 2134-1975 SPICES AND CONDIMENTS DETERMINATION OF MOI3TURE CONTENT (ENTRAINMENT METHOD
TS 2136-1975 SPICES AND CONDIMENTS DETERMINATION OF COLD WATER SCLUELE EX1'RACT
TS 2135-1975 SPICES AND CONDIMENTS DETERMINATION OF ALCOHOL - SOLUBLE EXTRACT
TS 2137-1975 SPICES AND CONDIMENTS DETERMINATION OF NON - VOLATILE ETHER ?XTRACT
TS 3495-1980 SPICES AND CONDIMENTS DETERMINATION OF DEGREE OF FINENESS OF GRINDING HAND SIEVING METHOD (REFERANCE METHOD)

Guangdong Provincial Standard of the People's Republic of China, Determination of taste

DB44/T 2128-2018 Determination of 12 Odor Compounds in Textiles
DB44/T 1155-2013 Determination of the smell of packaging materials

Inner Mongolia Provincial Standard of the People's Republic of China, Determination of taste

DB15/T 1075-2016 Determination of Volatile Flavor Substances in Feed Liquid Flavoring Agents by SPME-GC-MS Method

工业和信息化部, Determination of taste

YD/T 2744-2014 IMS-based presence service testing method (second phase)
QB/T 5447-2019 Artificial Leather Test Methods for Synthetic Leather Determination of Odor

European Committee for Standardization (CEN), Determination of taste

EN 1622:2006 Water quality - Determination of the threshold odour number (TON) and threshold flavour number (TFN)
EN 1622:1997 Water Analysis - Determination of the Threshold Odour Number (TON) and Threshold Flavour Number (TFN)
FprEN 13725-2021 Stationary source emissions - Determination of odour concentration by dynamic olfactometry and odour emission rate
EN 1420:2016 Influence of organic materials on water intended for human consumption - Determination of odour and flavour assessment of water in piping systems
EN ISO 927:2009 Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009)
EN ISO 6571:2009 Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008)
EN 12094-16:2003 Fixed firefighting systems - Components for gas extinguishing systems - Part 16: Requirements and test methods for odorizing devices for CO2 low pressure systems
EN 16841-1:2016 Ambient air - Determination of odour in ambient air by using field inspection - Part 1: Grid method
EN ISO 927:2009/AC:2012 Spices and condiments - Determination of extraneous matter and foreign matter content - Technical Corrigendum 1 (ISO 927:2009/Cor 1:2012)

Danish Standards Foundation, Determination of taste

DS/EN 1622:2006 Water quality – Determination of the threshold odour number (TON) and threshold flavour number (TFN)
DS/ISO/IEC TR 24754-2:2011 Information technology - Document description and processing languages - Minimum requirements for specifying document rendering systems - Part 2: Formatting specifications for document rendering systems
DS/EN ISO 927:2009 Spices and condiments - Determination of extraneous matter and foreign matter content
DS/EN ISO 927/AC:2012 Spices and condiments - Determination of extraneous matter and foreign matter content
DS/EN 1376+AC:1997 Foodstuffs - Determination of saccharin in table top sweetener preparations - Spectrometric method
DS/EN 13725/AC:2006 Air quality – Determination of odour concentration by dynamic olfactometry
DS/EN 13725:2003 Air quality - Determination of odour concentration by dynamic olfactometry
DS/EN ISO 6571:2009 Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method)
DS/CEN/TR 15645-1:2008 Paper and board intended to come into contact with foodstuffs - Calibration of the odour test - Part 1: Odour
DS/ISO 16000-28:2012 Indoor air - Part 28: Determination of odour emissions from building products using test chambers
DS/ISO 13301:2002 Sensory analysis - Methodology - General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure
DS/EN 1420-1:2000 Influence of organic materials on water intended for human consumption - Determination of odour and flavour assessment of water in piping systems - Part 1: Test method
DS/ISO/IEC 24754:2008 Information technology - Document description and processing languages - Minimum requirements for specifying document rendering systems
DS/EN 1377:1997 Foodstuffs - Determination of acesulfame K in table top sweetener preparations - Spectrometric method
DS/EN 1378:1998 Foodstuffs - Determination of aspartame in table top sweetener preparations - Method by high performance liquid chromatography

Jiangsu Provincial Standard of the People's Republic of China, Determination of taste

DB32/T 2385-2013 Determination of main flavor quality of pear fruit——HPLC method

Professional Standard - Textile, Determination of taste

FZ/T 20027-2014 Determination of sensory odours for cashmere products

ES-UNE, Determination of taste

UNE-EN 1376/AC:1997 FOODSTUFFS. DETERMINATION OF SACCHARIN IN TABLE TOP SWEETNER PREPARATIONS. SPECTROMETRIC METHOD.
UNE-EN 1420:2016 Influence of organic materials on water intended for human consumption - Determination of odour and flavour assessment of water in piping systems
UNE-EN 1377/AC:1997 FOODSTUFFS. DETERMINATION OF ACESULFAME K IN TABLE TOP SWEETNER PREPARATIONS. SPECTROMETRIC METHOD.
UNE-EN 4261:2022 Aerospace series - Metallic materials - Rules for drafting and presentation of test method standards (Endorsed by Asociación Española de Normalización in June of 2022.)
UNE-EN ISO 927:2010/AC:2012 Spices and condiments - Determination of extraneous matter and foreign matter content - Technical Corrigendum 1 (ISO 927:2009/Cor 1:2012)
UNE-EN 1378/AC:1997 FOODSTUFFS. DETERMINATION OF ASPARTAME IN TABLE TOP SWEETNER. METHOD BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY.
UNE-EN ISO 6571:2010/A1:2018 Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1 (ISO 6571:2008/Amd 1:2017)

CU-NC, Determination of taste

NC 80-29-1984 Fish and Shell-Fish. Fish Preserves. Detenaination of Color, Odour, Taste and Texture

国家市场监督管理总局、中国国家标准化管理委员会, Determination of taste

GB/T 12729.5-2020 Spices and condiments-Determination of extraneous matter content
GB/T 12729.4-2020 Spices and condiments—Determination of degree of fineness of grinding（hand sieving method）

SA-SASO, Determination of taste

SASO SSA 489-1987 SPICES AND CONDIMENTS - DETERMINATION OF TOTAL ASH
SASO SSA 486-1987 SPICES AND CONDIMENTS - DETERMINATION OF WATER INSOLUBLE ASH
SASO SSA 488-1987 SPICES AND CONDIMENTS DETERMINATION OF MOISTURE CONTENT - ENTRAINMENT METHOD
SASO SSA 487-1987 SPICES AND CONDIMENTS - DETERMINATION OF ALCOHOL - SOLUBLE EXTRACT

Taiwan Provincial Standard of the People's Republic of China, Determination of taste

CNS 8050-1981 Spices and Condiments - Chillies - Determination of Scoville Index
CNS 7070-1981 Spices and Condiments Determination of Moisture Content (Entrainment Method)

DE-VDA, Determination of taste

VDA 270-1992 Determination of the odour characteristics of trim materials in motor vehicles

中华人民共和国国家质量监督检验检疫总局、中国国家标准化管理委员会, Determination of taste

GB/T 33406-2016 Guidelines for threshold determination of Baijiu flavor substances

Canadian General Standards Board （CGSB), Determination of taste

CGSB 1-GP-71 METH 144.1-1978 Methodes D'Essai Des Peintures Et Pigments Essai De L'Odeur Et Du Gout

Shandong Provincial Standard of the People's Republic of China, Determination of taste

DB37/T 4159-2020 Water Quality Determination of Picric Acid by Liquid Chromatography-Tandem Mass Spectrometry
DB37/T 4162-2020 Determination of Odor and Taste Substances in Water Quality by Solid Phase Extraction-Gas Chromatography-Mass Spectrometry

SG-SPRING SG1, Determination of taste

SS 375-2-2-3-2015 Suitability of non-metallic products for use in contact with water intended for human consumption with regard to their effect on the quality of the water - Part 2:2:3: Methods of test - Odour and flavour of water - Method of testing odours and flavours im
SS 375-2-2-2-2015 Suitability of non-metallic products for use in contact with water intended for human consumption with regard to their effect on the quality of the water - Part 2:2:2: Methods of test - Odour and flavour of water - Method of testing odours and flavours im

GM North America, Determination of taste

GM GM9709P-1997 Paint Material Odor Assessment - Olfactometry

Society of Automotive Engineers (SAE), Determination of taste

SAE AIR713A-1988 GUIDE FOR DETERMINING, PRESENTING, AND SUBSTANTIATING TURBINE ENGINE STARTING AND MOTORING CHARACTERISTICS
SAE AIR713-1965 GUIDE FOR DETERMINING, PRESENTING, AND SUBSTANTIATING TURBINE ENGINE STARTING AND MOTORING CHARACTERISTICS
SAE J1351-1987 HOT ODOR TEST FOR INSULATION MATERIALS
SAE J1351-2022 Hot Odor Test for Materials Used in Vehicle Interior Cabins
SAE J1351-1981 Hot Odor Test for Insulation Materials, Recommended Practice

未注明发布机构, Determination of taste

DIN EN 441-10:1995 Refrigerated display cabinets — Part 10: Test for absence of odor and taste
BS EN 1377:1997(1999) Foodstuffs — Determination of acesulfame K in table top sweetener preparations — Spectrometric method
BS ISO/IEC 24754-1:2008(2011) Information technology — Document description and processing languages — Minimum requirements for specifying document rendering systems

IX-ISO/IEC, Determination of taste

ISO/IEC 24754-1:2008/Cor 1:2011 Corrigendum 1 - Information technology - Document description and processing languages - Minimum requirements for specifying document rendering systems - Part 1: Feature specifications for document rendering systems

Indonesia Standards, Determination of taste

SNI 06-6859-2002 Test methods of flavour threshold number in water
SNI 06-6860-2002 Test methods of odour threshold number in water

SAE - SAE International, Determination of taste

SAE J1351-2008 Hot Odor Test for Insulation Materials
SAE J1351-2015 HOT ODOR TEST FOR INSULATION MATERIALS

Natural Gas Processor's Association (NGPA), Determination of taste

GPA STD 2290-1990 Tentative Method for the Determination of Carbonyl Sulfide (COS) in Unodorized Liquid Propane
GPA STD 2194-1994 Tentative Low-Pressure Field Method for Determining Ethyl Mercaptan Odorant in LP-Gas Using Length of Stain Tubes
GPA STD 2194-2014 Low-Pressure Field Method for Determining Ethyl Mercaptan Odorant in LP-Gas Using Length of Stain Tubes

ITU-R - International Telecommunication Union/ITU Radiocommunication Sector, Determination of taste

ITU-R P.1148-1995 Standardized Procedure for Comparing Predicted and Observed HF Sky-Wave Signal Intensities and the Presentation of Such Comparisons

IT-UNI, Determination of taste

EC 1-2021 UNI EN 13725-2021 Air quality - Determination of odour concentration by dynamic olfactometry
UNI 7132-1972

Malaysia Standards, Determination of taste

MS 81 Pt.14-2002 Method of sampling and test for spices and condiments:Part 14:Determination of lead
MS 81 Pt.12-2001 Method of sampling and test for spices and condiments:Part 12:Determination of particle size
MS 81 Pt.13-2001 Method of sampling and test for spices and condiments:Part 13:Determination of total starch

国家质量监督检验检疫总局, Determination of taste

SN/T 0859-2016 Determination of dehydroacetic acid in export seasonings by UV spectrophotometry
SN/T 4517-2016 Determination of allergenic fragrances in toy materials by gas chromatography-mass spectrometry

PT-IPQ, Determination of taste

GM Daewoo, Determination of taste

GMKOREA EDS-T-7603-2012

KR-KS, Determination of taste

KS I ISO 12001-2020 Acoustics — Noise emitted by machinery and equipment —Rules for the drafting and presentation of a noise test code
KS B ISO 13373-2-2017 Condition monitoring and diagnostics of machines —Vibration condition monitoring — Part 2: Processing, analysis and presentation of vibration data
KS I ISO 6326-2-2006 Gas analysis－Determination of sulfur compounds in natural gas－Part 2：Gas chromatographic method using an electrochemical detector for the determination of odoriferous sulfur compounds

Professional Standard - Post and Telecommunication, Determination of taste

YD/T 1803-2008 Test Method for Presence Service Basing on IMS (Phase I)

Standard Association of Australia （SAA）, Determination of taste

AS/NZS 1680.3:2017 Interior and workplace lighting, Part 3: Measurement, calculation and presentation of photometric data

AT-ON, Determination of taste

ONORM A 1217-1995 Testing of prints and printing inks - Influence of smell and taste on foodstuffs by printing inks

Canadian Standards Association (CSA), Determination of taste

CAN/CSA-ISO/IEC 24754:2009 Information technology — Document description and processing languages — Minimum requirements for specifying document rendering systems

ANSI - American National Standards Institute, Determination of taste

INCITS/ISO/IEC 24754:2008 Information technology — Document description and processing languages — Minimum requirements for specifying document rendering systems

BE-NBN, Determination of taste

NBN T 97-201-1982 Méthode par chromatographie en phase gazeuse avec détecteurélectrochimioue

Anhui Provincial Standard of the People's Republic of China, Determination of taste

DB34/T 3054-2017 Rapid Determination Method of Main Aroma Components in Luzhou-flavor Base Liquor by Near Infrared Method
DB34/T 2498-2015 Determination of Four Kinds of Sweeteners in Liquor by Ultra Performance Liquid Chromatography Tandem Mass Spectrometry

Fujian Provincial Standard of the People's Republic of China, Determination of taste

DB35/T 1339-2013 Determination of six spices in feed flavorings by gas chromatography

National Health Commission of the People's Republic of China, Determination of taste

GB 5009.43-2016 Determination of sodium glutamate (sodium glutamate) in monosodium glutamate in national food safety standard

中华全国供销合作总社, Determination of taste

GH/T 1398-2022 Determination of Flavor Volatile Compounds in Lavender Honey by Gas Chromatography-Mass Spectrometry

SG-SPRING SG, Determination of taste

SS 375 Pt.2-2-3-2001 SPECIFICATION FOR Suitability of non-metallic products for use in contact with water intended for human consumption with regard to their effect on the quality of the water Part 2:2:3 : Methods of test - Odour and flavour of water - Method of testing odour
SS 323 Pt.D2-1987 Methods Of Test For Flexible Plastic Packaging Materials Part D2 : Determination Of Odour Resistance/ Taint From Environment

API - American Petroleum Institute, Determination of taste

API 4061-1970 CHEMICAL IDENTIFICATION OF THE ODOR COMPONENTS IN DIESEL ENGINE EXHAUST
API 4100-1971 CHEMICAL IDENTIFICATION OF THE ODOR COMPONENTS IN DIESEL ENGINE EXHAUST
API 4045-1969 CHEMICAL IDENTIFICATION OF THE ODOR COMPONENTS IN DIESEL ENGINE EXHAUST

农业农村部, Determination of taste

NY/T 3294-2018 Determination of flavor volatile substances in edible vegetable oils and fats by gas chromatography mass spectrometry