GH/T 1471-2024 Evaluation method for fruit flavor quality

GB/T 5009.1-2003 Methods of food hygienic analysis—Physical and chemical section—General principles GB 5009.1-2025 Food Safety National Standards General Principles of Physical and Chemical Tests GB/T 5009.8-2003 Determination of saccharose in foods GB/T 5009.8-2008 Determination of saccharose in foods GB 5009.8-2016 National standard for food safety: Determination of fructose, glucose, sucrose, maltose, and lactose in food GB 5009.8-2023 The National Standard for Food Safety: Determination of Fructose, Glucose, Sucrose, Maltose, and Lactose in Foods GB/T 5009.157-2003 Determination of organic acid in foods GB 5009.157-2016 National Standards for Food Safety: Determination of Organic Acids in Foods GB/T 6682-1992 Water for analytical laboratory use—Specification and test methods GB/T 6682-2008 Water for analytical laboratory use—Specification and test methods GB/T 10220-1988 Sensory analysis—Methodology—General guidance GB/T 10220-2012 Sensory analysis—Methodology—General guidance GB/T 12312-1990 Sensory analysis—Determination of sensitivity of taste GB/T 12312-2012 Sensory analysis—Method of investigating sensitivity of taste 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 15549-1995 Sensory analysis—Methodology—Initiation and training of assessors in the detection and recognition of odours GB/T 15549-2022 Sensory analysis—Methodology—Initiation and training of assessors in the detection and recognition of odours GB/T 16291.1-2012 Sensory analysis—General guidance for the selection,training and monitoring of assessors—Part 1:Selected assessors GB/T 22366-2008 Sensory analysis—Methodology—General guidance for measuring odour,flavour and taste detection thresholds by a three-alternative forced-choice(3-AFC) procedure GB/T 22366-2022 Sensory analysis—Methodology—General guidance for measuring odour,flavour and taste detection thresholds by a three-alternative forced-choice(3-AFC)procedure NY/T 1600-2008 Determination of tannins in fruits, vegetables, and their products using spectrophotometry NY/T 2637-2014 NY/T 2637-2014 Fruits and Vegetables Determination of Soluble Solids Content by Refractometer Method