GB/T 38495-2020

Active

Sensory analysis—Sensory evaluation of Chinese pepper pungency intensity—Scoville index determination method

感官分析花椒麻度评价斯科维尔指数法

Standard Type

GBT

ICS

67.240

CCS

B04

Status

现行

Issue Date

2020-03-06

Implementation

2020-03-06

Responsible Dept

国家标准委

Drafting Unit

N/A

🔗 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