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
Price:
$ 44.00
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
Pages:
15 pages
Scope
This standard specifies the method of sensory evaluation of the pungency of Sichuan pepper using the Scoville index method.
This standard is applicable to the sensory evaluation of the pungency of Sichuan pepper and pungent flavoring products, including dried Sichuan pepper, fresh Sichuan pepper, Sichuan pepper powder, Sichuan pepper oil, and Sichuan pepper oil resin.
Development Information
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