Projects

Green coffee — Defect reference chart

90.60 Close of review

Tea and instant tea in solid form — Determination of caffeine content — Method using high-performance liquid chromatography

90.93 Standard confirmed

Spices and condiments — Determination of non-volatile ether extract

90.93 Standard confirmed

Instant coffee — Determination of free and total carbohydrate contents — Method using high-performance anion-exchange chromatography

90.60 Close of review

Roasted ground coffee — Determination of moisture content — Method by determination of loss in mass at 103 degrees C (Routine method)

90.60 Close of review

Roasted ground coffee — Determination of moisture content — Karl Fischer method (Reference method)

90.93 Standard confirmed

Green coffee — Determination of water content — Basic reference method

60.60 Standard published

Tea — Determination of crude fibre content

90.93 Standard confirmed

Tea — Preparation of ground sample of known dry matter content

90.93 Standard confirmed

Tea — Determination of loss in mass at 103 degrees C

90.93 Standard confirmed

Tea — Determination of total ash

90.93 Standard confirmed

Tea — Determination of water-soluble ash and water-insoluble ash

90.93 Standard confirmed

Tea — Determination of acid-insoluble ash

90.93 Standard confirmed

Tea — Determination of alkalinity of water-soluble ash

90.93 Standard confirmed

Tea — Sampling

90.93 Standard confirmed

Coffee — Sensory analysis — Vocabulary

90.92 Standard to be revised

Coffee and coffee products — Determination of the caffeine content using high performance liquid chromatography (HPLC) — Reference method

90.60 Close of review

Instant coffee — Determination of moisture content — Karl Fischer method (Reference method)

90.60 Close of review