GB/T 21265-2007 Active National standards

GB/T 21265-2007 Pungency degree sensory evaluation method for capsicum

GB/T 21265-2007 Pungency degree sensory evaluation method for capsicum

Publish Date: 2007-12-24 Implement Date: 2008-03-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Basic Information

Standard Code: GB/T 21265-2007

Standard Type: National standards

Standard Status: Active

is_force_gb: no

CCS Name: Basic standards and general methods

ICS Name: Sensory analysis

Publish Date: 2007-12-24

Implement Date: 2008-03-01

Pages: 12 pages

Scope

This standard specifies the method for sensory evaluation of the spiciness of chili peppers. This standard is applicable to the sensory evaluation of the spiciness of chili peppers.

Development Information

Word Count: 19 Thousand words Pages: 12 pages

Referenced Standards

GB/T 6682-1992 Water for analytical laboratory use—Specification and test methods

Adopt standards

ISO 3513:1995

Related Standards

GB/T 10220-1988 Replaced

GB/T 10220-1988 Sensory analysis—Methodology—General guidance

Publish Date: 1988-12-22

GB/T 12310-1990 Replaced

GB/T 12310-1990 Sensory analysis method—Paired comparison test

Publish Date: 1990-04-10

GB/T 12311-1990 Replaced

GB/T 12311-1990 Sensory analysis method—Triangular test

Publish Date: 1990-04-10

GB/T 12312-1990 Replaced

GB/T 12312-1990 Sensory analysis—Determination of sensitivity of taste

Publish Date: 1990-04-10

GB/T 12313-1990 Abolished

GB/T 12313-1990 Sensory analysis method—Flavour profile test

Publish Date: 1990-04-10

GB/T 12314-1990 Active

GB/T 12314-1990 Sensory analysis method—Guide lines for the preparation of samples for which direct sensory analysis is not feasible

Publish Date: 1990-04-10