GB/T 21265-2007 in English

VALID

Pungency degree sensory evaluation method for capsicum

Issued on:2007-12-24
Implemented on:2008-03-01
File Format:PDF
Delivery:Via email within 1~3 business days

Price(USD)： $240.00
$233.00

Standard No:	GB/T 21265-2007
Document status:	VALID
Title in English:	Pungency degree sensory evaluation method for capsicum
Title in Chinese:	辣椒辣度的感官评价方法
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Issued on:	2007-12-24
Implemented on:	2008-03-01
ICS Classification:	67.240-Sensory analysis
Chinese Classification:	X04-Basic standards and general methods
Professional Classification:	GB-National Standard
Related Keywords:	sensory evaluation method degree sensory evaluation method sensory evaluation capsicum scopethis standard evaluation
Related Topics:	chili the senses Four grade chili Pepper spiciness Second, the evaluation method of iso. Other ways to evaluate accuracy chili orange The method of chili oil Capsaicin is not spicy How to grow hot peppers The spiciness of chili Four grade chili by spicy spiciness hot Methods for evaluating the accuracy of analytical methods Accuracy Evaluation Method Sensory evaluation kg capsaicin spicy Determination method of capsaicin all of chili GBT21265 GB/T 21265-2007 Sensory evaluation booth Chili pepper genome luminance evaluation How to test the spiciness of chili powder Paprika sampling method Evaluation of separation methods Spicy detection method Sensory evaluation method of threonine Colorant sensory evaluation Mipi sensory evaluation score Methodological evaluation of colloidal gold method Chili pepper spiciness detection method Chili pepper spiciness company Capsaicin quantification method Insensitive performance test evaluation method senses Sensory evaluation standard table Four basic methods of sensory evaluation Three common methods of sensory evaluation Sensory evaluation methods Sensory evaluation method Common methods of sensory evaluation Classification method of sensory evaluation What are the three types of sensory evaluation methods?

《GB/T 21265-2007辣椒辣度的感官评价方法》由442（中华全国供销合作总社）归口，主管部门为中华全国供销合作总社。
本标准规定了辣椒的辣度感官评价方法。
本标准适用于对辣椒辣度的感官评价。

Scope

This standard specifies the sensory evaluation method for hotness of pepper. This standard is applicable to the sensory evaluation of hot pepper.

More samples: DL/T 368-2010 JGJ 94-2008 QC/T 942-2021

Sample only — not a preview of GB/T 21265-2007

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