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GB/T 38495-2020 Active
GB/T 38495-2020 Sensory analysis—Sensory evaluation of Chinese pepper pungency intensity—Scoville index determination method
Abstract
This standard specifies the method of sensory evaluation of the pungency of Sichuan pepper using the Scoville index method.
This standard is applicable to the sensory evaluation of the pungency of Sichuan pepper and pungent flavoring products, including dried Sichuan pepper, fresh Sichuan pepper, Sichuan pepper powder, Sichuan pepper oil, and Sichuan pepper oil resin.
General Product Information
| Document Type | National standards |
|---|---|
| Standard Status | Active |
| Standard Code | GB/T 38495-2020 |
| CCS | Basic standards and general methods |
| ICS | Sensory analysis |
| Implement Date | 2020-03-06 |
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