Projects

Food authenticity - Determination of the sum of 16-O-methylcafestol, 16-O-Methylkahweol and their derivatives in roasted coffee by ¹H-qNMR

40.60 Close of voting

Food Authenticity — Determination of 16-O-methylcafestol content of green and roasted coffee — HPLC-method

40.60 Close of voting

Coffee and coffee products — Determination of acrylamide — Methods using HPLC-MS/MS and GC-MS after derivatization

10.99 New project approved

Foodstuffs - Determination of acrylamide in food and coffee by gas chromatography-mass spectrometry (GC-MS)

90.93 Standard confirmed

Foodstuffs - Determination of ochratoxin A in barley and roasted coffee - HPLC method with immunoaffinity column clean-up

90.93 Standard confirmed

Food analysis - Determination of acrylamide in food by liquid chromatography tandem mass spectrometry (LC-ESI-MS/MS)

90.93 Standard confirmed

Food analysis - Determination of furan in coffee and coffee products by headspace gas chromatography and mass spectrometry (HS GC-MS)

90.93 Standard confirmed

Coffee and coffee products - Determination of acrylamide - Methods using HPLC-MS/MS and GC-MS after derivatization (ISO 18862:2016)

60.60 Standard published

Green coffee — Defect reference chart

90.60 Close of review

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

90.20 Standard under periodical review

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

90.20 Standard under periodical 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 — Amendment 1

60.60 Standard published

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

Instant coffee — Criteria for authenticity

90.20 Standard under periodical review

Green coffee — Procedure for calibration of moisture meters — Routine method

90.60 Close of review