Technical Specifications for Chemical Identification of the Fermentation Degree of Oolong Tea—T/MNJX 026-2026

Scope

Chapter 1 Scope This document specifies the terms and definitions, principles, modeling, discrimination and model validation, discrimination of different fermentation degrees, model correction, and re-evaluation of discrimination results for the chemical discrimination of fermentation degrees in oolong tea. Chapter 2 Normative Reference Documents The provisions of this document are indispensable due to the normative references cited in the text. Chapter 3 Terms and Definitions This chapter defines terms and definitions such as fermentation degree, discrimination model, training set, and validation set. Chapter 4 Principles This chapter outlines the core logic of chemical discrimination of fermentation degrees in oolong tea. Chapter 5 Modeling, Discrimination, and Model Validation This chapter specifies the sample requirements, sample preparation, testing content and methods, and the process of establishing and validating the discrimination model. Chapter 6 Discrimination of Different Fermentation Degrees This chapter describes the testing process for samples to be tested and the specific steps and criteria for using the discrimination model to determine the fermentation degree. Chapter 7 Model Correction This chapter defines the circumstances, cycle, and implementation requirements for correcting the discrimination model. Chapter 8 Re-Evaluation of Discrimination Results This chapter stipulates the personnel requirements and execution basis for re-evaluating the discrimination results of samples with disputed results. Appendix A (Informative) This appendix provides basic information on the standard substances of each target compound in the discrimination model, as well as their detection limits and quantification limits in an informative format.

Development Information

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