sensory evaluation food beverages ASTM Standard   The last ASTM Committee E18 on Sensory Evaluation of Materials and Products meeting that was hold in the middle of October is over and some documents have been revised and approved for this year. The standards the sensory evaluation of Foods and Beverages and for Beverages Containing Alcohol have been approved and the new texts are already available. 

   The Committee E18 was formed in 1960 and to date it has around 240 members spread in 10 technical subcommittees that currently maintain jurisdiction over 31 standards. During the last meeting hold in New Orleans several items were discussed. Now ASTM informs that two Standards have been finally updated, the E1871 and the E1879.

panelists product time intensity   The Standard Guide for Time-Intensity Evaluation of Sensory Attributes (ASTM E1909) has been reapproved and is now available with the name E1909-13(2017). This standard is developed by the Committee E18.03, who this time decided to leave the text of the document as is.

   The purpose of time-intensity measurements is to establish the pattern of development and decline of a particular sensory characteristic under study. T-I evaluations are applicable when measurements at a single time point (an averaging process) are not sufficient to distinguish products that have very different temporal characteristics.

landfill   The last meeting of the Technical Working Group that discusses the next BREF (Best Available Techniques (BAT) Reference Document ) on Waste Treatment (WT) will take place in the facilities of the IPTS from the 19th to the 23rd of March.

   In the first draft the word "odour" appeared 251 times. This is a measure of the importance of the odour management in this BREF. After a few drafts and plenty of discussion it looks like this very important document will come up with a new text.


All the content here under Creative Commons license