T/CQTW 008-2024 Active Group standards

T/CQTW 008-2024 Spicy seasoning degree quantification and classification of heat level

Publish Date: 2024-10-17 Implement Date: 2024-10-17 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/CQTW 008-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Sensory analysis

Publish Date: 2024-10-17

Implement Date: 2024-10-17

Scope

Main technical content: This document specifies the method for determining the content of zanthin in spicy seasonings, as well as the method for calculating the spiciness and grading of spicy seasonings. This document is applicable to the determination of the content of zanthin in spicy seasonings using high-performance liquid chromatographs (UV detectors), and the determination of the spiciness and grading of spicy seasonings