GB/T 21266-2007

Active

Determination of total capsaicinoid content and representation of pungency degree in capsicum and its products

辣椒及辣椒制品中辣椒素类物质测定及辣度表示方法

Standard Type

GBT

ICS

67.240

CCS

X04

Status

现行

Issue Date

2007-12-24

Implementation

2008-03-01

Responsible Dept

中华全国供销合作总社

Drafting Unit

中华全国供销合作总社

🔗 Related Standards / 同类标准

GB/T 12316-1990 Sensory analysis--Methodology--“A”-“not A”test GB/T 12314-1990 Sensory analysis method--Guide lines for the preparation of samples for which direct sensory analysis is not feasible GB/T 12313-1990 Sensory analysis method--Flavour profile test GB/T 16861-1997 Sensory analysis--Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach GB/T 16860-1997 Sensory analysis methodology--Texture profile GB/T 10221-1998 Sensory analysis--Vocabulary GB/T 18797-2002 General requirement of the tea sensory test room GB/T 21172-2007 Sensory analysis - General guidance and test method for assessment of the colour of foods