GB/T 10220-1988
Replaced
DB50/T 870-2018
Active
Chongqing CityLocal standards
DB50/T 870-2018 The quantification and classification of spicy heat levels for spicy hot pot sauce
DB50/T 870-2018 The quantification and classification of spicy heat levels for spicy hot pot sauce
Price:
$ 30
Basic Information
Standard Code:
DB50/T 870-2018
Standard Type:
Local standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Basic standards and general methods
ICS Name:
Sensory analysis
Publish Date:
2018-07-16
Implement Date:
2018-11-01
Pages:
9 pages
Scope
This standard is applicable to the determination of the content of capsaicinoids in spicy hotpot bases using high-performance liquid chromatography (fluorescence detector), and to the assessment of the spiciness and grading of spicy hotpot bases. Other chili products can be implemented in accordance with this standard
Development Information
Related Standards
GB/T 12310-1990
Replaced
GB/T 12310-1990 Sensory analysis method—Paired comparison test
GB/T 12311-1990
Replaced
GB/T 12311-1990 Sensory analysis method—Triangular test
GB/T 12312-1990
Replaced
GB/T 12312-1990 Sensory analysis—Determination of sensitivity of taste
GB/T 12313-1990
Abolished
GB/T 12313-1990 Sensory analysis method—Flavour profile test
GB/T 12314-1990
Active