GB/T 33406-2016 in English

1. Background and significance of standard formulation

GB/T 33406-2016 "Guidelines for the determination of threshold values of flavor substances in liquor" was formulated based on the relevant standards of the International Organization for Standardization (ISO) and the American Society for Testing and Materials (ASTM), and combined with the actual situation of the Chinese liquor industry. The release and implementation of this standard provides the liquor industry with a set of scientific and unified flavor substance threshold determination methods, which is of great significance to improving product quality control and sensory evaluation technology.

2. Comparison of Standard Frameworks

3. Interpretation of the Main Contents of the Standard

Sensory evaluation is the core step in determining the threshold of flavor substances in liquor, including the judgment of the observation threshold and the recognition threshold. The observation threshold requires the evaluator to be able to perceive the difference between the sample and the blank sample, while the recognition threshold requires the ability to accurately describe the unique flavor characteristics of the sample.

4. Determination Conditions and Sample Preparation

In terms of determination conditions, the standard emphasizes the experience level of the evaluator, the quiet and comfortable tasting environment, and the standardized use of instruments. During the sample preparation process, it is recommended to use the Best Estimation Threshold Method (BET) and Curve Fitting Method (CF) for data processing to ensure the accuracy and reliability of the results.

5. Implementation Suggestions