GB/T 38495-2020
Sensory analysis—Sensory evaluation of Chinese pepper pungency intensity—Scoville index determination method
- Standard No.
- GB/T 38495-2020
- Language
- Chinese
- Release Date
- 2020
- Published By
- General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China
- Lastest
- GB/T 38495-2020
- Scope
- This standard specifies the method for sensory evaluation of prickly ash by the Scoville index method. This standard is applicable to the sensory evaluation of numbness of pepper and numb condiments such as dried pepper, fresh pepper, pepper powder, pepper oil, pepper oleoresin, etc.
GB/T 38495-2020 Referenced Document
- GB 17323 Bottled purified water for drinking
- GB/T 10221 Sensory analysis—Vocabulary*， 2021-10-11 Update
- GB/T 10221-2012 Sensory analysis.Vocabulary
- GB/T 12310 Sensory analysis method.Paired comparison test
- GB/T 12310-2012 Sensory analysis method.Paired comparison test
- GB/T 13868 Sensory analysis.General guidance for the design of test rooms
- GB/T 13868-2009 Sensory analysis.General guidance for the design of test rooms
- ISO 8589:2007 Sensory analysis - General guidance for the design of test rooms
GB/T 38495-2020 history
- 2020 GB/T 38495-2020 Sensory analysis—Sensory evaluation of Chinese pepper pungency intensity—Scoville index determination method