ZH
RU
ES

flavor

flavor, Total:153 items.

In the international standard classification, flavor involves: Milk and milk products, Spices and condiments. Food additives, Processes in the food industry, Tea. Coffee. Cocoa, Terminology (principles and coordination), Beverages, General methods of tests and analysis for food products, Meat, meat products and other animal produce, Fruits. Vegetables, Sensory analysis, Sugar. Sugar products. Starch, Food products in general, Cereals, pulses and derived products, Fertilizers, Edible oils and fats. Oilseeds, Vocabularies, Animal feeding stuffs, Water quality.

Korean Agency for Technology and Standards (KATS), flavor

KS H 2197-2016 Flavored milk
KS Q ISO 6564-2003(2008) Sensory analysis－Methodology－Flavour profile methods
KS Q ISO 13302-2007(2021) Sensory analysis－Methods for assessing modifications to the flavour of foodstuffs due to packaging
KS Q ISO 13302-2007(2012) Sensory analysis－Methods for assessing modifications to the flavour of foodstuffs due to packaging

Hunan Provincial Food Standard of the People's Republic of China, flavor

DBS43/ 004-2012 Flavored Tempeh
DBS43/ 006-2013 Flavored animal aquatic products dried cooked food

Chongqing Provincial Food Standard of the People's Republic of China, flavor

DBS50/ 005-2014 Flavored Vegetables
DBS50/ 013-2014 Flavored aquatic products
DBS50/ 014-2014 Flavored Edible Mushrooms
DBS50/ 013-2013 Flavored aquatic products
DBS50/ 014-2013 Flavored Edible Mushrooms

Hunan Provincial Standard of the People's Republic of China, flavor

DB43/T 297-2006 Flavored Tempeh
DB43/T 2605-2023 General requirements for high-quality flavored pork
DB43/T 809.6-2013 A Feast of Hunan Cuisine Part 6: Flavored Guncai

Chongqing Provincial Standard of the People's Republic of China, flavor

DB50/T 325-2009 Flavored Bamboo Shoots

Group Standards of the People's Republic of China, flavor

T/QGCML 463-2022 Flavored Garlic
T/SDSZC 009-2022 Flavored Soy Products
T/GXSX 001-2021 Concentrated flavored fermented milk
T/CTSS 58-2022 Tea sensory wheel
T/HZLSH 0005-2021 Huxiang miscellaneous grains flavored soybean meal
T/GDMZCX 033-2020 Hakka Dim Sum Terminology
T/CQYX 001-2023 Determination of iodine in flavored edible salt
T/XLTDA 005-2021 Dairy products with local characteristics flavored Cheese
T/GXAS 079-2020 Technical code of pratice for flavored salted cucumber processing
T/XLTDA 005-2023 Dairy products with local characteristics flavored Cheese
T/XLTDA 004-2023 Dairy products with local characteristics Flavored Orom
T/YLFIA 0006-2021 Fermented flavor beverage quass
T/XLTDA 004-2021 Dairy products with local characteristics Flavored Orom
T/XLTDA 007-2021 Dairy products with local characteristics flavored whey sugar
T/YWYCY 4-2019 Technical specification for flavor cooked fish (fish rice) processing
T/HBMA 002-2022 Technical specifications for processing specialty flavored bacon
T/HBMA 001-2022 Technical specifications for processing specialty flavored sausages
T/JAASS 71-2022 Flavor improving technical regulation for production of burdock powder
T/SHXC 006-2022 JinJiang traditional snacks Shenhu Quantoumu
T/XLTDA 007-2023 Traditional food with local characteristics Flavored whey candys
T/GXSX 004-2021 Good manufacturing practice for Concentrated Flavor fermented milk products
T/GDMZCX 042-2020 Specifications for the production of Hakka-style snacks and miso-fermented pan
T/SHXC 005-2022 JinJiang traditional snacks Shenhu YuJing（Fish Cake）
T/HTMS 0031-2019 Hetian specialty cuisine typical fried fish manufacturing skills
T/GDMZCX 044-2020 Hakka-style snack millet rice production process specification
T/GDMZCX 034-2020 Specifications for the production process of Hakka-style dim sum AI Bo
T/GDMZCX 040-2020 Specifications for the production process of Hakka-style snacks and herbal pans
T/GDMZCX 053-2020 Hakka-flavored dim sum steamed bun production process specification
T/GDMZCX 045-2020 Hakka-flavored dim sum glutinous rice cake production process specification
T/HBLS 0013-2023 Jingchu Grain and oil - Code of practice for flavor rapeseed oil processing
T/GDMZCX 052-2020 Hakka-style snack black bean soup production process specification
T/GDMZCX 047-2020 Hakka style dim sum duck double soup production process specification
T/GDMZCX 051-2020 Hakka style dim sum radish baked production process specification
T/GDMZCX 038-2020 Hakka-style dim sum potato flour pan production process specification
T/GDMZCX 039-2020 Specifications for the production process of Hakka-style dim sum Yizizi
T/GDMZCX 043-2020 Hakka flavor dim sum taro shredded pan production process specification
T/GDMZCX 048-2020 Specifications for the production of Hakka-style dim sum mouse pan
T/GDMZCX 036-2020 Hakka-style dim sum vegetable juice package production process specification
T/GDMZCX 050-2020 Hakka-flavored snack corn baked production process specification
T/GDMZCX 046-2020 Specifications for the production process of Hakka-style dim sum peony pan
T/GZRHJX 004-2019 Guidlines on the application of flavor wheel for Daqu Jiang-xiang Baijiu of Renhuai production region
T/GDMZCX 041-2020 Specifications for the production of Hakka-style snacks and hard rice dumplings
T/GDMZCX 035-2020 Hakka-flavored dim sum Hakka brewed rice production process specification
T/GDMZCX 049-2020 Specifications for the production of Hakka-flavored dessert ramie leaf glutinous rice cake
T/GDXNCX 018-2022 Xingning Hakka-style dim sum red rice production process specification
T/GDXNCX 015-2022 Xingning Hakka-flavored dessert sweet pan production process specification
T/GDXNCX 017-2022 Specifications for the production process of Xingning Hakka-flavored snacks and stuffed rice cakes
T/GDXNCX 019-2022 Xingning Hakka-flavored dim sum Ai Bo production process specification
T/HBLS 0001-2021 Jingchu Dadi Traditional Wuhan hot-dry noodles（raw dried type）
T/DAHEB 002-2017 Hebei Classroom Milk Pasteurization Heat Treatment Flavored Fermented Milk
T/GDMZCX 037-2020 Hakka-flavored dim sum Hakka pumpkin cake production process specification
T/GDXNCX 016-2022 Xingning Hakka style dim sum chicken neck pan production process specification
T/GDXNCX 014-2022 Specifications for the production process of Xingning Hakka-style snack radish pan
T/QLY 134-2022 Specification for cuisine craftsmanship of Guizhou braised pork
T/QLY 107-2022 Specification for cuisine craftsmanship of Guizhou rice roll (Yaxi flavor)—Guizhou snack
T/QLY 108-2022 Specification for cuisine craftsmanship of Guizhou rice roll (Puan flavor)—Guizhou snack
T/QLY 106-2022 Specification for cuisine craftsmanship of Guizhou rice roll (Wengan flavor)—Guizhou snack
T/GXAS 542-2023 Technical code of practice for pretreatment of raw materials of preserved mango with original flavor
T/QLY 021-2021 Specification for cuisine craftsmanship of Guizhou spicy chicken (Yanglang specialty)—The traditional Guizhou cuisine
T/QLY 109-2022 Specification for cuisine craftsmanship of oil tea soup (flavor of Han majority) —Guizhou snack
T/QLY 075-2021 Specification for cuisine craftsmanship of Guizhou mutton rice noodles(Xingyi specialty)—One of Guizhou snacks
T/QLY 104-2022 Specification for cuisine craftsmanship of Guizhou goose rice noodles(Kaili flavor)—Guizhou snac
T/QLY 023-2021 Specification for cuisine craftsmanship of Guizhou spicy chicken(Qinglong specialty)—The traditional Guizhou cuisine
T/QLY 127-2022 Specification for cuisine craftsmanship of Guizhou spicy chicken(Cichong flavor)—Traditional Guizhou cuisine
T/QLY 105-2022 Specification for cuisine craftsmanship of Guizhou goose rice noodles(Pingba flavor)—Guizhou snack
T/QLY 133-2022 Specification for cuisine craftsmanship of Guizhou braised pork
T/QLY 135-2022 Specification for cuisine craftsmanship of Guizhou braised pork (flavor of pickled fish with chilli)—Traditional Guizhou cuisine
T/QLY 074-2021 Specification for cuisine craftsmanship of Guizhou mutton rice noodles(Zunyi specialty)—One of Guizhou snacks
T/QLY 076-2021 Specification for cuisine craftsmanship of Guizhou mutton rice noodles(Shuicheng specialty)——One of Guizhou snacks
T/QLY 110-2022 Specification for cuisine craftsmanship of oil tea soup
T/QLY 079-2021 Specification for cuisine craftsmanship of Guizhou beef rice noodles( Xingren specialty)—One of Guizhou snacks
T/QLY 022-2021 Specification for cuisine craftsmanship of Guizhou spicy chicken(Guiyang specialty)—The traditional Guizhou cuisine
T/QLY 024-2021 Specification for cuisine craftsmanship of Guizhou spicy chicken ( specialty of fermented soybean)—The traditional Guizhou cuisine
T/QLY 130-2022 Specification for cuisine craftsmanship of Guizhou spicy chicken(Weicheng flavor)—Traditional Guizhou cuisine
T/QLY 113-2022 Specification for cuisine craftsmanship of bowl-like cake
T/QLY 126-2022 Specification for cuisine craftsmanship of Guizhou spicy chicken (Shangguan flavor)—Traditional Guizhou cuisine
T/QLY 078-2022 Specification for cuisine craftsmanship of Guizhou beef rice noodles(Anshun flavor)—Guizhou snack
T/QLY 114-2022 Specification for cuisine craftsmanship of bowl-like cake
T/QLY 136-2022 Specification for cuisine craftsmanship of Guizhou mutton hotpot(flavor of Zunyi)—Traditional Guizhou cuisine
T/QLY 077-2021 Specification for cuisine craftsmanship of Guizhou beef rice noodles(Huaxi specialty)—One of Guizhou snacks
T/QLY 138-2022 Specification for cuisine craftsmanship of Guizhou mutton hotpot( Shuicheng flavor)—Traditional Guizhou cuisine
T/QLY 112-2022 Specification for cuisine craftsmanship of oil tea soup
T/QLY 137-2022 Specification for cuisine craftsmanship of Guizhou mutton hotpot( Xishui flavor)—Traditional Guizhou cuisine
T/HNSPGYXH 002-2022 Determination of Flavor Volatile Compounds in Xinyang Maojian Tea by Gas Chromatography-Mass Spectrometry
T/GZTPA 0009-2021 Determination of Flavor Volatile Compounds in Guizhou Tea by Gas Chromatography-Mass Spectrometry

Taiwan Provincial Standard of the People's Republic of China, flavor

CNS 8055-1981 Flavored Condiments
CNS 8056-1981 Method of Test for Flavored Condiments
CNS 978-1996 Method of Test for Canned Food-Inspection for Flavor and Odor

Gansu Provincial Standard of the People's Republic of China, flavor

DB62/T 286-2007

KR-KS, flavor

KS H 2033-2022 Flavored edible oils

IN-BIS, flavor

IS 4709-1968

Shandong Provincial Standard of the People's Republic of China, flavor

DB37/T 3439.101-2018 Shandong style pork ribs
DB3704/T 0016-2023 Hygienic specification for production and processing of flavored soybean products

Xinjiang Provincial Standard of the People's Republic of China, flavor

DB65/T 2828-2007 Fermented flavor beverage quass
DB65/T 2828-2008 kvass

Association Francaise de Normalisation, flavor

NF EN 1230-2:2009 Papier et cartons destinés à entrer en contact avec les denrées alimentaires - Analyse sensorielle - Partie 2 : flaveur atypique (flaveur ou odeur parasite)
NF EN 1622:2006 Qualité de l'eau - Détermination du seuil d'odeur (TON) et du seuil de flaveur (TFN)
NF ISO 13302:2004 Analyse sensorielle - Méthodes pour évaluer les modifications de la flaveur des aliments causées par l'emballage
NF ISO 13301:2018 Analyse sensorielle - Méthodologie - Recommandations générales pour le mesurage des seuils de détection d'odeur, de flaveur et de goût par une technique à choix forcé de 1 parmi 3 (3-AFC)

CZ-CSN, flavor

CSN ON 56 7875-1962

HU-MSZT, flavor

MSZ 21334-1982

U.S. Military Regulations and Norms, flavor

ARMY A-A-20088-1983 SOUP MIXES, LOW-SODIUM, BEEF- AND CHICKEN-FLAVORED

中华人民共和国国家质量监督检验检疫总局、中国国家标准化管理委员会, flavor

GB/T 33406-2016 Guidelines for threshold determination of Baijiu flavor substances

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, flavor

GB 12313-1990 Sensory Analysis Method Flavor Profile Inspection
GB/T 12313-1990 Sensory analysis method--Flavour profile test
GB/T 25006-2010 Sensory analysis-Methods for assessing modifications to the flavour of foodstuffs due to packaging

AENOR, flavor

UNE 87017:1992 SENSORY ANALYSIS. METHODOLOGY. FLAVOUR PROFILE METHODS.
UNE-ISO 13302:2008 Sensory anlalysis. Methods for assesing modifications to the flavour of foodstuffs due to packaging.
UNE-ISO 13301:2007 Sensory analysis. Methodology. General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure. (ISO 13301:2002)

Guangxi Provincial Standard of the People's Republic of China, flavor

DB45/T 2290-2021 Technical regulations for the processing of original flavor preserved fruit
DB4502/T 0017-2022 Evaluation method of sensory flavor of Liuzhou snail powder
DB4502/T 0018-2022 Liuzhou snail powder flavor wheel design and application specification

Guangxi Provincial Food Standard of the People's Republic of China, flavor

DBS45/ 052-2018 Food Safety Local Standard Flavored Olives
DBS45/ 029-2016 Local Food Safety Standard Flavored Cucumber Peel
DBS45/ 047-2018 Food safety local standard Flavored fermented buffalo milk

Anhui Provincial Standard of the People's Republic of China, flavor

DB34/T 2005-2013 Analysis Method of Flavor Substances in Yellow Pulp Water

Defense Logistics Agency, flavor

DLA A-A-20336 A-2006 DRINK MIXES, COFFEE (UNFLAVORED AND FLAVORED)

GOSTR, flavor

GOST 5472-1950 Plant oils. Determination of flavour, colour and transparency
GOST 34160-2017 Meat and meat products. Sensory analysis. The method of profile-descriptor analysis of flavor meat and products

Jiangsu Provincial Standard of the People's Republic of China, flavor

DB32/T 2385-2013 Determination of main flavor quality of pear fruit——HPLC method

British Standards Institution (BSI), flavor

BS 5929-4:1986 Methods for sensory analysis of food. Flavour profile methods

Henan Provincial Standard of the People's Republic of China, flavor

DB4115/T 052-2018 Xinyang Traditional Snacks Cooking Skills Vermicelli Steamed Noodles
DB4115/T 048-2018 Xinyang Traditional Snacks Cooking Techniques
DB4115/T 053-2018 Xinyang Traditional Snacks Cooking Skills Gaozhuanmo
DB4115/T 050-2018 Xinyang Traditional Snacks Cooking Skills Spoon Mo
DB4115/T 051-2018 Xinyang Traditional Snack Cooking Skills Nuoxiang Ciba
DB4115/T 046-2018 Xinyang Traditional Snacks Cooking Skills Jinsi Gong San
DB4115/T 049-2018 Xinyang Traditional Snacks Cooking Skills Egg Filled Cake
DB4115/T 047-2018 Xinyang Traditional Snacks Cooking Skills Chicken Soup Tribute Noodles
DB4115/T 045-2018 Xinyang Traditional Snacks Cooking Skills Xinyang Hot Dry Noodles
DB4115/T 054-2018 Xinyang Traditional Snacks Cooking Skills Crispy Meat Stuffed Biscuits

RU-GOST R, flavor

GOST R 52464-2005 Food flavour additives and food flavourings. Terms and definitions
GOST ISO 13302-2017 Sensory analysis. Methods for assessing modifications to the flavor of foodstuffs due to packaging

Danish Standards Foundation, flavor

DS/ISO 13302:2003 Sensory analysis - Methods for assessing modifications to the flavour of foodstuffs due to packaging

Inner Mongolia Provincial Standard of the People's Republic of China, flavor

DB15/T 1075-2016 Determination of Volatile Flavor Substances in Feed Liquid Flavoring Agents by SPME-GC-MS Method

中华全国供销合作总社, flavor

GH/T 1398-2022 Determination of Flavor Volatile Compounds in Lavender Honey by Gas Chromatography-Mass Spectrometry

American Society for Testing and Materials (ASTM), flavor

ASTM E2892-21 Standard Test Method for Odor and Flavor Transfer From Materials in Contact With Municipal Drinking Water

农业农村部, flavor

NY/T 3294-2018 Determination of flavor volatile substances in edible vegetable oils and fats by gas chromatography mass spectrometry