GB 10344-1989
Replaced
GB/T 33406-2016
Active
National standards
GB/T 33406-2016 Guidelines for threshold determination of Baijiu flavor substances
GB/T 33406-2016 Guidelines for threshold determination of Baijiu flavor substances
Basic Information
Standard Code:
GB/T 33406-2016
Standard Type:
National standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Distilled spirits
ICS Name:
Alcoholic beverages
Publish Date:
2016-12-30
Implement Date:
2017-07-01
Pages:
12 pages
Scope
This standard specifies the basic requirements for sensory evaluation, data processing, and result reporting in the determination of threshold values for flavor substances in baijiu.
This standard is applicable to related fields such as the determination of threshold values for flavor substances in baijiu and the evaluation of sensory sensitivity of evaluators.
Development Information
Referenced Standards
GB/T 10221-2012 Sensory analysis—Vocabulary
GB/T 10345-2007 Method of analysis for Chinese spirits
GB/T 22366-2008 Sensory analysis—Methodology—General guidance for measuring odour,flavour and taste detection thresholds by a three-alternative forced-choice(3-AFC) procedure
GB 10343-2002 Edible alcohol
GB 10343-2008 Edible alcohol
GB/T 10343-2023 Quality requirements for edible alcohol
Related Standards
GB/T 10345.2-1989
Replaced
GB/T 10345.2-1989 Evaluate method of sense of Chinese spirits
GB/T 10345.3-1989
Replaced
GB/T 10345.3-1989 Methods for determination of alcohol in Chinese spirits
GB/T 10345.4-1989
Replaced
GB/T 10345.4-1989 Method for determination of total acid in Chinese spirits
GB/T 10345.6-1989
Replaced
GB/T 10345.6-1989 Method for determination of solid in Chinese spirits
GB/T 10345.7-1989
Replaced