GB/T 10220-1988
Replaced
GB/T 38495-2020
Active
National standards
GB/T 38495-2020 Sensory analysis—Sensory evaluation of Chinese pepper pungency intensity—Scoville index determination method
GB/T 38495-2020 Sensory analysis—Sensory evaluation of Chinese pepper pungency intensity—Scoville index determination method
Basic Information
Standard Code:
GB/T 38495-2020
Standard Type:
National standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Basic standards and general methods
ICS Name:
Sensory analysis
Publish Date:
2020-03-06
Implement Date:
2020-03-06
Publisher:
国家市场监督管理总局、国家标准化管理委员会
Technical Committee:
全国感官分析标准化技术委员会(SAC/TC 566)
Pages:
15 pages
Scope
本标准规定了采用斯科维尔指数法对花椒麻度进行感官评价的方法。
本标准适用于干花椒、鲜花椒、花椒粉、花椒油、花椒油树脂等花椒及麻味调味品的麻度感官评价。
Development Information
Drafting Units:
中国标准化研究院、四川海底捞餐饮股份有限公司、重庆德庄农产品开发有限公司、成都珪一食品开发股份有限公司、颐海(上海)食品有限公司、四川川麻人家食品开发有限公司、西南交通大学、四川农业大学
Drafting Persons:
赵镭、张璐璐、钟葵、史波林、汪厚银、周宁、李德建、任康、李林、周先礼、叶萌、刘龙云、罗强祖、黄帅、华永兵
Referenced Standards
GB/T 10221-1998 Sensory analysis-Vocabulary
GB/T 10221-2012 Sensory analysis—Vocabulary
GB/T 10221-2021 Sensory analysis—Vocabulary
GB/T 12310-1990 Sensory analysis method—Paired comparison test
GB/T 12310-2012 Sensory analysis method—Paired comparison test
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 17323-1998 Bottled purified water for drinking
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