Committee E18 on Sensory Evaluation

ASTM E1593-13

ASTM E1593-13

Superseded Historical

Standard Guide for Assessing the Efficacy of Air Care Products in Reducing the Perception of Indoor Malodor

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ASTM E1909-13

ASTM E1909-13

Superseded Historical

Standard Guide for Time-Intensity Evaluation of Sensory Attributes

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ASTM E2299-13

ASTM E2299-13

Superseded Historical

Standard Guide for Sensory Evaluation of Products by Children and Minors

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ASTM E253-13a

ASTM E253-13a

Superseded Historical

Standard Terminology Relating to Sensory Evaluation of Materials and Products

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ASTM E2346/E2346M-14

ASTM E2346/E2346M-14

Superseded Historical

Standard Guide for Sensory Evaluation of Household Hard Surface-Cleaning Products with Emphasis on Spray Triggers

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ASTM E253-11a

ASTM E253-11a

Superseded Historical

Standard Terminology Relating to Sensory Evaluation of Materials and Products

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ASTM E2299-11

ASTM E2299-11

Superseded Historical

Standard Guide for Sensory Evaluation of Products by Children

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ASTM E1490-11

ASTM E1490-11

Superseded Historical

Standard Guide for Two Sensory Descriptive Analysis Approaches for Skin Creams and Lotions

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ASTM E2610-08(2011)

ASTM E2610-08(2011)

Superseded Historical

Standard Test Method for Sensory Analysis—Duo-Trio Test

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ASTM E1810-12

ASTM E1810-12

Superseded Historical

Standard Practice for Evaluating Effects of Contaminants on Odor and Taste of Exposed Fish

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ASTM E253-12

ASTM E253-12

Superseded Historical

Standard Terminology Relating to Sensory Evaluation of Materials and Products

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ASTM E1697-05(2012)e1

ASTM E1697-05(2012)e1

Superseded Historical

Standard Test Method for Unipolar Magnitude Estimation of Sensory Attributes

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ASTM E253-12a

ASTM E253-12a

Superseded Historical

Standard Terminology Relating to Sensory Evaluation of Materials and Products

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ASTM E2049-12

ASTM E2049-12

Superseded Historical

Standard Guide for Quantitative Attribute Evaluation of Fragrance/Odors for Shampoos and Hair Conditioners by Trained Assessors

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ASTM E460-12

ASTM E460-12

Superseded Historical

Standard Practice for Determining Effect of Packaging on Food and Beverage Products During Storage

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