Sample | Instrument | Parameter | Norm numbers |
Oil and fat | UV/Vis Spectrophotometer | Color | BS684 Section 2.20 AOCS Cc 13d-55 AOCS Cc 13a-43 ASTM D 1544 ASTM D 6166-12 AOCS Td 1a-64 DIN 6162:2014-09 ISO 6271 AOCS Ea 9-65 AOCS Td 1b-64 ASTM D 1925 ASTM E 313 DIN ISO 6885:2016 DGF C-VI 62 AOCS Cd 18-90 (2017) DGF C-IV 4a (98) |
| | Free acids | EC Regulation 1513/01 |
| | Peroxide value | ISO 27107:2008 EN ISO 3960 |
| | Saponification value | ISO 3657:2020 |
Sugar and syrup | UV/Vis Spectrophotometer | Sugar color | ICUMSA™ GS1/3-7 GS2/3-9 GS2/3-10 GS9/1/2/3-8
ICUMSA™ is a trademark of ICUMSA Ltd. and Verlag Dr. Albert Bartens KG. |
| | Color of maple syrup | USDA |
Wine | UV/Vis Spectrophotometer | Color | OIV |
Beer | UV/Vis Spectrophotometer | Color | ASBC method beer-10 EBC |
Palm oil | UV/Vis Spectrophotometer | DOBI carotene content | ISO 17932:2012 |
Sugar | Refractometer Easy R40, Excellence R4, R5 | Sugar
Sugar in fruit juices
Sugar concentration in grape musts, concentrated grape musts, and rectified concentrated grape musts | OIV MA-AS2-02 OIML R 108 OIV MA-AS312-01B
|
Beverage | Refractometer Easy R40, Brix, Excellence R4, R5 Excellence R4, R5
| General analytical methods for beverage Solids (soluble) in frozen concentrate for lemonade (refractometer method) sucrose content with citric acid correction factor | GB/T 12143-2008
AOAC 976.20 |
Alcoholic beverages/non alcoholic beverages | Refractometer and Density Meters Excellence D5, D6
Refractometer Excellence R4, R5 | Specific gravity of nonalcoholic beverages / alcohol by volume in distilled liquors (density method)
Alcohol in nonalcoholic beverages | AOAC Official Methods of Analysis 950.28, 982.10 (17th Ed) AOAC 950.13
|
Sugar and syrups | Refractometer Excellence R4, R5 | Sucrose in sugars and syrups (double dilution method)
Solids in syrups
Refractometric dry substance (RDS %) of molasses and very pure syrups (liquid sugars) Determination of dry matter in syrup by refractive index | AOAC 896.02 AOAC 932.14, Section C
ICUMSA GS4/3 – 13 (2004)
ISI 06-1e
|
Fruits and fruit products | Refractometer Excellence R4, R5 | Solids (soluble) in fruits and fruit products (refractometer method)
Fruit content (approximate) of frozen fruit-sugar mixtures
Solids (soluble) in citrus fruit juices (refractometer method) | AOAC 932.12
AOAC 953.16
AOAC 983.17
|
Resins | Dropping Point Instrument | Softening point | ASTM D6090 |
Fats, oils | Melting Point Instrument | Slip melting point | ISO 6321 |
Crystalline solids | Melting Point Instrument | Melting point Melting range | Ph.Eur. 2.2.14 USP <741> |
Fats and oils | DSC | DSC melting properties of fats and oils | AOCS Cj 1-94 |
Meat products meat extracts, bouillon preparations, spices, soups, sauces | Titration | Chloride content | ISO 1841-2 AOAC 935.47 |
Meat and dairy products | Titration | Nitrogen content and crude protein by Kjeldahl | EN ISO 8968-1|IDF 20-1 |
Canned fruit, vegetables, and mushrooms, dried fruit and vegetables | Titration | Total sulfurous acid Salt content
Water content
Vitamin C
| SLMB 553.1
AOAC 971.27, ISO 3634)
AOAC 967.19
(ISO 6557-2) |
Coffee, cocoa, chocolate, tea | Titration | pH value and acidity
Iodine value
Saponification value Water content
| (AOAC 920.92, DIN 10776-1, DIN 10776-2) AOAC 993.20
ISO 20938, DIN 10772-1,
DIN 10772-2 |
Alcohol beverages (beer, spirits, and wine) and vinegar | Titration | pH value Total acid
CO2 content Ascorbic acid Free and total sulfurous acid
Volatile acids
Ash alkalinity
Chloride
| (AOAC 945.10, AOAC 960.19,OIV MA-BS-13) AOAC 945.08, AOAC 950.07, AOAC 962.12, OIV MA-BS-12) (AOAC 988.07)
AOAC 940.20, OIV MA-AS323-04,OIV MA-F1-07) (AOAC 945.08, OIV MA-AS313-02) OIV MA-AS2-05) OIV MA-AS321-02) |