T/CCOA 17-2020 Sensory inspection specifications for grain and oil food products

GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste GB/T 5492-2008 Inspection of grain and oils—Identification of colour,odour and taste of grain and oilseeds GB/T 5525-1985 Inspection of vegetable oils Methods for identification of transparency,colour,odour and taste GB/T 5525-2008 Vegetable fats and oils—Method for identification of transparency,odor and flavor GB/T 10221-1998 Sensory analysis-Vocabulary GB/T 10221-2012 Sensory analysis—Vocabulary GB/T 10221-2021 Sensory analysis—Vocabulary GB/T 13868-1992 Sensory analysis—General guidance for the design of test rooms GB/T 13868-2009 Sensory analysis—General guidance for the design of test rooms GB/T 14611-1993 Bread baking quality of wheat flour—Straight dough method GB/T 14611-2008 Inspection of grain and oils—Bread-baking test of wheat flour—Straight dough method GB/T 14612-1993 Bread baking quality of wheat flour—Sponge dough method GB/T 14612-2008 Inspection of grain and oils—Bread baking test of wheat flour—Sponge-dough method GB/T 15682-1995 Rice—Determination of cooking test quality GB/T 15682-2008 Inspection of grain and oils—Method for sensory evaluation of paddy or rice cooking and eating quality GB/T 16291.1-2012 Sensory analysis—General guidance for the selection,training and monitoring of assessors—Part 1:Selected assessors GB/T 16291.2-2010 Sensory analysis—General guidance for the selection,training and monitoring of assessors—Part 2:Expert sensory assessors GB/T 22505-2008 Inspection of grain and oils—Sensory analysis environment—Lighting GB/T 22515-2008 Terminology of grain and oil—Grain and oil-bearing material and their products GB/T 24303-2009 Inspection of grain and oils—Method for cake-making of wheat flour—Sponge cake GB/T 26631-2011 Grain and oil terminology—Physicochemical properties and quality GB/T 35869-2018 Inspection of grain and oils—Bread-baking quality evaluation of wheat flour—Rapid-baking test GB/T 35875-2018 Inspection of grain and oils—Noodles-processing quality evaluation of wheat flour GB/T 35991-2018 Inspection of grain and oils—Steamed buns of wheat flour processing quality evaluation LS/T 6123-2017 Inspection of grain and oils—Dumpling dough sheet of wheat flour processing quality evaluation LS/T 6137-2020 Method for sensory evaluation of rice vermicelli eating quality NY/T 596-2002 Aromatic rice LS/T 3202 T/YCXH1 GB/T 15682-2025 Inspection of grains and oils—Method of sensory evaluation of paddy or rice cooking and eating quality GB/T 5525-2025 Vegetable fats and oils—Method for identification of transparency,odour and taste