67.140.20 Kafija un kafijas aizstājēji

Coffee — Sensory analysis — Vocabulary

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

Coffee and coffee products — Determination of acrylamide — Methods using high-performance liquid chromatography with tandem mass spectrometric detection (HPLC-MS/MS) and gas chromatography with mass spectrometric detection (GC-MS) after derivatization

Kafija un kafijas izstrādājumi. Akrilamīda noteikšana. Metodes, lietojot HPLC-MS/MS un GC-MS pēc derivatizācijas (ISO 18862:2016)

Kafija un kafijas izstrādājumi. Akrilamīda noteikšana. Metodes, lietojot augstas izšķirtspējas šķidruma hromatogrāfiju kopā ar tandēma masspektrometrisko noteikšanu (HPLC-MS/MS) un gāzu hromatogrāfiju ar masspektrometrisko noteikšanu (GC-MS) pēc derivatizācijas (ISO 18862:2025)

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

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

Coffee extracts -- Determination of the dry matter content of coffee extracts -- Sea sand method of liquid or pasty coffee extracts

Coffee and coffee products — Determination of particle size of ground roasted coffee — Horizontal sieving motion method using circular brushes

Instant coffee Criteria for authenticity

Green coffee Procedure for calibration of moisture meters Routine method

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