taste

taste, Total:322 items.

The international standard classification for "taste" includes: Vegetables and derived products , food products in general , Animal and vegetable fats and oils , Fish and fishery products , Spices and condiments , Food additives , Fruits. Vegetables , Tea , Beverages , Cereals, pulses and derived products , Spices and condiments. Food additives , Miscellaneous domestic and commercial equipment .

The Chinese standard classification for "taste" includes: Vegetable processing and products , Other fermented goods , Basic standards and general methods , Milk and dairy products , Aquatic products processing and products , Flavoring materials , Salt products , Canned vegetable , Other canned foods , Tea products , Grain processing and products , Aromatics, seasoner crop and product , Food Additives and flavoring agents in general , Food sanitation , Others .

Taiwan Provincial Standard of the People's Republic of China

CNS 8056-1981 Method of Test for Flavored Condiments
CNS 8048-1981 Spices and Condiments - Nomenolature
CNS 8055-1981 Flavored Condiments
CNS 3057-2003 Flavored composite and recombined milk
CNS 8732-1982 Spices and Condiments Cardamons Specification
CNS 3495-1995 Flavored milk powder ( Edible)
CNS 8049-1981 Spices and Condiments - Curry Powder - Specification

Group Standards of the People's Republic of China

T/YYSCX 007-2024 Yueyang Flavored Yellow Tea
T/ZZFSA 006-2021 compound seasoning
T/GDFCA 028-2019 old marinade seasoning
T/LSAS 0023-2023 Compound seasoning oil
T/QXBQ 0014-2020 glass condiment jar
T/CASMES 100-2022 Automatic filling machine for condiments and sauces
T/TEAGX 009-2024 Liupao flavored tea
T/CBFIA 01001-2017 Yeast seasoning
T/JGC 0004-2022 semi-solid seasoning
T/TIC 041-2024 Fully automatic filling machine for compound seasoning
T/ZZFSA 006-2023 Compound seasoning
T/SPFA 002-2023 Semi-solid compound seasoning
T/MSAH 003-2022 Semi-solid compound seasoning
T/CQCA 013-2023 Hot pot ingredients seasoning oil
T/YQMTYX 026-2023 Mushroom essence seasoning
T/ZSGTS 386-2023 Xiangshanzhipin seasoning wine
T/LFSA 006-2021 salt for seasoning pasta
T/NSSQ 013-2022 Flavored syrup
T/QXBQ 0014-2023 glass condiment bottle
T/JFIA 002-2019 Seasoning for steak
T/MAYZ 0001-2024 Edible flavoring oil
T/LFSA 001-2024 Seasoned pasta products
T/CCIAS 018-2023 Sukiyaki sauce
T/LFSA 005-2021 Wheat Flour for Flavored Pasta
T/ZZFSA 001-2020 Seasoned Noodles
T/SDTWP 0001-2023 Microwave sterilization process specification for condiments
T/TSSP 048-2023 Camellia oil seasoning oil
T/LFSA 007-2021 compound seasoning
T/LFSA 002-2020 Good Manufacturing Practice of seasoned flour products
T/LFSA 001-2019 Seasoned Noodles
T/QLY 110-2022 Specification for cuisine craftsmanship of oil tea soup
T/LHSS 0001-2024 Seasoned soy products
T/QGCML 4424-2024 Pickled fish hotpot seasoning powder
T/CNFIA 207-2024 Fresh polypeptide 4.0 chicken seasoning
T/SDFIA 029-2021 Rojak seasoning
T/QLY 112-2022 Specification for cuisine craftsmanship of oil tea soup
T/LNHL 0001-2024 Seasoned vegetable products
T/ZZFSA 004-2021 Edible Seasoning Oil
T/CNFIA 117-2020 Sour soup seasoning
T/THSX 011-2024 Seasoning vegetable series
T/CNFIA 205-2024 Salt-reduced (lightened) hot pot seasoning
T/CTSS 16-2020 Flavored teabag
T/GZSX 025-2018 Guizhou Sour Soup Seasoner
T/CI 175-2023 General rules for the quality of healthy condiments
T/GZSX 015-2020 edible seasoning oil
T/CCIAS 006-2020 General rule for inspection of condiments
T/CNFIA 003-2018 Good manufacturing practice for composite sauce
T/SCAQ 013-2023 Hot pot ingredients seasoning oil
T/JFIA 003-2019 Flavored Syrups for Beverages
T/ZFS 0013-2020 Management specification for condiment distribution enterprises
T/DSFA 006-2023 Flavored canned fruits
T/YBZX 002-2021 Yibin Seasoned bamboo shoot
T/QGCML 113-2021 Braised Sauce Seasoning
T/CFNA 6201-2023 List of Plant Source Spices
T/CIET 398-2024 General requirements for seasonings for children
T/SDAS 298-2021 extract seasoning
T/AHFIA 091-2023 Liquid condiment stewed from plant resources
T/CNFIA 214-2024 Guidelines for sensory evaluation of condiments (vinegar)
T/TSSP 040-2023 Sichuan pepper seasoning
T/NAIA 0205-2023 Astragalus Seasoning
T/LYFC 024-2023 Prepared dish seasoned tofu
T/QFIA 0020-2022 Edible flavoring oil
T/QLY 109-2022 Specification for cuisine craftsmanship of oil tea soup (flavor of Han majority) —Guizhou snack
T/CQTW 002-2024 Specifications for determining the shelf life of condiments
T/TSSP 027-2023 Seasoned bamboo shoots
T/511500YBFIA 04-2023 Sprout industry resource utilization sauce
T/ZJCSXH 5-2023 A guide to flavoring Zhanjiang dishes
T/ZSGTS 445-2023 Xiangshanzhipin Sauce
T/YYSCX 007-2023 Yueyang yellow tea Flavored tea
T/GZSX 015-2017 edible seasoning oil
T/ZZFSA 005-2021 spices seasoning

Professional Standard - Agriculture

DBJ440100/T 34-2009 Hygienic specification for liquid condiments
DBJ440100/T 32-2009 Hygienic specification for solid condiments
NY/T 1886-2010 Green food—Compound seasoning
NY/T 900-2004 Green food Fermented
NY/T 900-2016 Green food-Fermented condiment
QB/T 5951-2023 yeast seasoning
NY/T 1710-2009 Green food-Aquatic flavouring
SB/T 10338-2000 Acid Hydrolyzed Vegetable Protein Flavoring Liquid
DBJ440100/T 33-2009 Hygienic specification for semi-solid (sauce) condiments
NY/T 2111-2011 Green food-Edible flavoring oil
NY/T 900-2007 Green food Fermented
QB/T 5978-2024 Condiment Green Factory Evaluation Requirements
NY 476-2002 Flavoured milk

Guizhou Provincial Standard of the People's Republic of China

DB52/T 746-2012 Guizhou Sour Soup Seasoning
DB52/ 493-2005 seasoning oil

Professional Standard - Light Industry

QB/T 2020-2003 seasoned salt
QB 2020-2003 Seasoning salt
QB 1403-1991 Canned Flavoured Preserved Vegetable
QB/T 4706-2014 Canned Dressing Edible Fungi
QB/T 2020-2016 Seasoning salt
QB/T 1403-1991 Canned flavoured preserved vegetable
QB/T 5820-2023 Glass containers－Small-mouth spice bottles

中华全国供销合作总社

GH/T 1247-2019 Flavored tea
GH/T 1231-2018 Perfuming flavored teas

中国轻工总会

QB 2020-1994 Seasoning Salt

Professional Standard - Business

SB/T 10300-1999 Condiment terminology—Vinegar
SB/T 10459-2008/XG1-2008 Ketchup, includes Amendment 1
SB/T 10484-2008 Edible mushroom essence seasoning
SB/T 10325-1999 Condiment terminology - Bean products
SB/T 10526-2009 Rib for seasoning
SB/T 10295-1999 Condiment terminology - Synthesize
SB/T 10301-1999 Condiment terminology—Vegetables pickled in soy sauce and pickles
SB/T 10612-2011 Soy complex sauce
SB/T 10415-2007 Chicken powder seasoning
SB/T 10298-1999 Condiment terminology - Soy sauce
SB/T 10485-2008 Seafood powder seasoning
SB/T 10458-2008 Chicken bruillon
SB/T 10757-2012 Beef bouillon
SB 10338-2000 Acid hydrolyzed vegetable protein seasoning
SB/T 10416-2007 Seasoning wine
SB/T 10302-1999 Condiment terminology—Fermented bean curd
SB/T 10513-2008 Beef powder seasoning
SB/T 10459-2008 /XG1-2008 Ketchup
SB/T 10299-1999 Condiment terminology—Sauce mash
SB/T 10371-2003 Chicken essence seasoning

Professional Standard - Aquaculture

SC/T 3203-2001 Dried seasoned fish fillet
SC/T 3203-2015 Dried seasoned raw fish fillet

Sichuan Provincial Standard of the People's Republic of China

DB51/T 620-2007 seasoned bamboo shoots

农业农村部

SC/T 3312-2020 Seasoning squid products
NY/T 1886-2021 Green food-Compound seasoning
SC/T 3305-2021 Seasoned Grilled Shrimp
NY/T 1710-2020 Green Food - Aquatic Seasoning
NY/T 2111-2021 Green food-Edible flavoring oil
SC/T 3309-2016 Seasoned Grilled Crispy Fish

Jiangsu Provincial Standard of the People's Republic of China

DB32/T 175-2008 seasoned seaweed

工业和信息化部

SB/T 11194-2017 instant noodle seasoning
SB/T 11195-2017 Seasoning food ingredient paste
QB/T 5729-2022 Extruded flavouring noodles

Chongqing Provincial Standard of the People's Republic of China

DB50/T 151-2004 mustard seasoning liquid

Shandong Provincial Standard of the People's Republic of China

DB37/T 422-2004 seafood seasoning
DB37/T 476-2004 seasoned kelp food

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

GB/T 12729.2-2008 Spices and condiments—Sampling
GB/T 12729.2-1991 Spices and condiments-Sampling
GB 10133-2005 Hygienic standard for aquatic flavouring
GB/T 20903-2007 Classification of condiment
GB/T 22656-2008 Evaluating specification on the HACCP certification of the condiments processing
GB/T 12729.1-2008 Spices and condiments—Nomenclature
GB/T 12729.1-1991 Spices and condiments-Nomenclature first list
GB/T 31306-2014 Circulating water temperature regulator for aquariums and similar application

Shanghai Provincial Standard of the People's Republic of China

DB31/ 97-1993 Quality and hygienic requirements for spice seasoning powder
DB31/ 2002-2012 compound seasoning
DB31/ 2003-2012 Hygienic specification for the production of compound seasoning

Shanxi Provincial Standard of the People's Republic of China

DB14/T 1459-2017 glass condiment jar

Henan Provincial Standard of the People's Republic of China

DB41/T 515-2007 seasoned pasta

Fujian Provincial Standard of the People's Republic of China

DB35/T 900-2009 Seafood Hydrolyzed Seasoning

Beijing Provincial Standard of the People's Republic of China

DB11/ 516-2008 Hygienic request for semi-solid state (sauce) condiments
DB11/ 515-2008 Hygienic requirement for solid state condiments
DB11/ 518-2008 Hygienic requirement for edible flavoring oil
DB11/ 517-2008 Hygienic requirement for liquid state condiments

Xinjiang Provincial Standard of the People's Republic of China

DB65/T 2800-2007 Donkey Milk Powder and Flavoured Donkey Milk Powder

Professional Standard - Commodity Inspection

SN/T 3029-2011 Rules for Inspection of Seasoning for Import and Export

Liaoning Provincial Standard of the People's Republic of China

DB21/T 2066.30-2013 Fruity Tenderloin Cooking Instructions
DB21/T 2066.42-2013 Homemade double-flavor sausage cooking operation rules
DB21/T 2066.32-2013 Baiwei Pork Knuckle Cooking Procedures

Jinlin Provincial Food Standard of the People's Republic of China

DBS22/ 030-2014 Non-fermented semi-solid seasoning

Hunan Provincial Standard of the People's Republic of China

DB43/T 2757-2023 Good Manufacturing Practice for Seasoned Pasta Products

Korean Agency for Technology and Standards (KATS)

KS H 2033-2012 Flavored edible oil
KS H 6021-1994 Seasoned joetkal(salted,fermented and seasoned seafoods)
KS H 2174-2021 Seasoning mixture sauce
KS H 6020-1994 Seasoned squid
KS H 6019-2010 Seasoned and roasted laver
KS H 6020-2014(2018) Seasoned squid
KS H 6020-2011 Seasoned squid
KS H 6020-2014 Seasoned squid
KS H 2197-2021 Flavored milk
KS H 3119-2019 Seasoned rib meat
KS H 2033-2012(2021) Flavored edible oil
KS H 6035-2010 Flying fish roe, seasoned
KS H 2158-1988 Composite seasoning
KS H 2174-2011 Seasoning mixture sauce
KS H 2158-2014 Composite seasoning
KS H 2158-2009 Composite seasoning
KS H 6019-2014 Seasoned and roasted laver
KS H 3119-2012 Seasoned rib meat
KS H 2158-2014(2019) Composite seasoning
KS H 2158-2019 Composite seasoning
KS H 2132-1987 Canned pork, seasoned
KS H 3106-2016 Beef, seasoned, canned
KS H 3110-2018 Canned pork, seasoned
KS H 6009-2007 SQUID, SEASONED, CANNED
KS H 6028-2021 Seasoned and braised anchovy
KS H 6033-2018 Canned tuna, seasoned
KS H 2517-2014 Seasoned and boiled agricultural products — Jorim
KS H 2174-2011(2016) Seasoning mixture sauce
KS H 3106-2020 Boiled beef with seasonings
KS H 2139-2023 Seasoned and pickled products
KS H 6033-2023 Canned tuna, seasoned
KS H 3121-2014(2019) Seasoned and boiled livestock products — Jorim
KS H 6019-2019 Seasoned and roasted laver products
KS H 3121-2019 Seasoned and boiled livestock products — Jorim
KS H 6028-2016 Seasoned and braised anchovy, canned
KS H 6012-2009 Testing methods for seasoned canned fish products

ZA-SANS

CKS 618-2009 Worcestershire sauce
CKS 630-2002 Mayonnaise, salad cream and salad dressing

TH-TISI

TIS 8-2006 Seasoning sauce
TIS 932-1990 Standard for food flavour enhancer and seasoning
TIS 323-1979(en) THAI INDUSTRIAL STANDARD FOR DRIED SEASONED SQUID

GSO

GSO 785:2021 Flavoured Milk
BH GSO 785:2022 Flavoured Milk
OS GSO 2132:2011 Spices and condiments – Ground Mixed spices and condiments
BH GSO 2132:2012 Spices and condiments – Ground Mixed spices and condiments
GSO 2208:2021 Flavored drink (non-carbonated)
GSO 2570:2021 Flavored water and Enhanced Water
BH GSO 2570:2022 Flavored water and Enhanced Water
OS GSO 848:2010 Flavoured Artificial Drink Powders
BH GSO 2208:2022 Flavored drink (non-carbonated)
GSO ISO 17494:2014 Aromatic extracts, flavouring and perfuming compounds -- Determination of ethanol content -- Gas chromatographic method on packed and capillary columns
GSO ISO 948:2007 Spices and condiments – sampling
OS GSO ISO 948:2007 Spices and condiments – sampling
GSO 489:2022 Spices And Condiments - Cardamom
BH GSO 489:2023 Spices And Condiments - Cardamom
GSO ISO 927:2007 Spices and condiment- determination of filth
OS GSO 1350:2002 Spices and Condiments - Determination of Calcium.
GSO 1350:2002 Spices and Condiments - Determination of Calcium.
OS GSO ISO 1208:2002 Spices and condiments - Determination of filth.
GSO ISO 928:2007 Spices and condiments – Determination of total ash

KR-KS

KS H 6020-2022 Seasoned squid

Association Francaise de Normalisation

NF V32-400*NF EN ISO 948:2009 Spices and condiments - Sampling.
NF V03-400:1985 Spices and condiments. Sampling.
NF ISO 17494:2002 Aromatic extracts and flavoring and perfuming compositions - Determination of the ethanol content - Gas chromatography method on a packed column and on a capillary column
NF V32-172*NF EN ISO 927:2009 Spices and condiments - Determination of extraneous matter and foreign matter content
NF V32-102*NF EN ISO 2825:2010 Spices and condiments - Preparation of a ground sample for analysis
NF V32-050:1971 Spices and condiments. Mustard seeds. Specifications.
NF EN 751-3:2022 Sealing materials for threaded connections in contact with 1st, 2nd and 3rd family gases and hot water - Part 3: unsintered PTFE strips and cords
NF V32-171:1986 Spices and condiments. Bitter fennel seeds, whole or ground (powdered) ({Foeniculum} {Vulgare} P Miller var {Vulgare}). Specifications.

US-FCR

FCR 21 CFR PART 169-2013 FOOD DRESSINGS AND FLAVORINGS
FCR 21 CFR PART 169-2015 FOOD DRESSINGS AND FLAVORINGS
FCR 21 CFR PART 169-2014 FOOD DRESSINGS AND FLAVORINGS

British Standards Institution (BSI)

24/30473187 DC BS ISO 18731 Spices and condiments - Seasoning oil of Zanthoxyli pericarpium - Specification
BS ISO 24052:2022 Spices and condiments. Dried sumac. Specification
BS EN ISO 948:2009 Spices and condiments - Sampling (ISO 948:1980)

RO-ASRO

STAS 9763/8-1986 Condiments CINNAMON
STAS 9763/1-1974 SPICES AND CONDIMENTS Sampling
STAS 9763/7-1986 Condiments BLACK PEPPER AND WHITE PEPPER
STAS SR ISO 928:1995 Spices and condiments — Determination of total ash

GB-REG

REG 21 CFR PART 169-2011 FOOD DRESSINGS AND FLAVORINGS

PT-IPQ

NP 151-1979 sardine preserves—Classiflcation in relation to the nature of the sauce and its preparation
NP 3728-1991 Fruit and vegetable products Tomato sauce ketchup. Definition, composition, characteristics, packaging and labelling
NP 1291-1976 condiment. Calcium content measurement

Defense Logistics Agency

DLA A-A-20336 B-2013 DRINK MIXES, COFFEE (UNFLAVORED AND FLAVORED)
DLA A-A-20140 C-2005 MAYONNAISE, SALAD DRESSING, AND TARTAR SAUCE
DLA A-A-20361-2009 CHICKEN BREAST FILLETS, SEASONED, IN FLEXIBLE POUCHES

VE-FONDONORMA

NORVEN 48 spicy condiments

PK-PSQCA

PS 521-1964 SPECIFICATION FOR CHUTNIES

U.S. Military Regulations and Norms

ARMY A-A-50163-1988 CRUETS, COMMUNION
ARMY A-A-50157-1988 TRAY, CRUET, COMMUNION
ARMY A-A-20030 A-1991 SALAD DRESSING MIXES

Illuminating Engineering Society of North America

IESNA LM-54-2012 IES Guide to Lamp Seasoning

American National Standards Institute （ANSI)

ANSI/IES LM-54-20 IES GUIDE TO LAMP SEASONING

SCC

AWWA JAW39572 Journal AWWA — AWWA Taste and Odor Survey
AWWA ACE99425 Treating Finished Water for Taste and Odor Control
MIL MIL-F-3040D-1976 FLAVORING TABLET, IMITATION VANILLA (NO S/S DOCUMENT)
AWWA ACE94186 Converting Filters to GAC for Taste and Odor Control
DANSK DS/EN ISO 948:2009 Spices and condiments - Sampling
AWWA WQTC60634 Integration of Water Treatment Strategies to Control Taste and Odor Compounds
BS 4488:1983 Nomenclature for spices and condiments
AWWA WQTC57019 Optimizing Ozonation for Taste and Odor Control for a New 20-mgd Plant
BS 4488:1969 Nomenclature for spices and condiments
MIL MIL-F-35100B-1971 FLAVORED DAIRY DRINK, DRY, CHOCOLATE-COFFEE FLAVORED (NO S/S DOCUMENT)
VDI 3883 BLATT 1-2015 Effect and evaluation of odours — recording of odour nuisance — questionnaire technique
NS-EN ISO 948:2009 Spices and condiments — Sampling (ISO 948:1980)
BS 4540:1970 Methods for sampling spices and condiments
VDI 3883 BLATT 1-2015 Effect and evaluation of odours — recording of odour nuisance — questionnaire technique
DANSK DS/EN ISO 676:2009 Spices and condiments - Botanical nomenclature

HU-MSZT

MSZ 20619-1959 Flavored syrupy juice
MSZ 1885-1954 Seasoning packaging paper bag
MSZ 17300/2-1988 condiment. common standard
MNOSZ 8087-1952 Condiment bottle with closure

IX-FAO

CAC/GL 66-2008 Guidelines for the Use of Flavourings
CAC/GL 29-1985(En) General requirements for natural flavorings

Spanish Association for Standardization (UNE)

UNE 34 310 Seasoned green olives
UNE 34 309 Green olive condiment
UNE-ISO 1208:2010 Spices and condiments. Determination of filth
UNE-EN ISO 948:2009 Spices and condiments - Sampling (ISO 948:1980)
UNE-ISO 928:2009 Spices and condiments -- Determination of total ash

VN-TCVN

TCVN 4889-1989 Spices and condiments.Sampling
TCVN 4892-1989 Spices and condiments.Determination of filth
TCVN 4888-2007 Spices and condiments.Botanical nomenclature
TCVN 7038-2002 Spices and condiments.Determination of total ash

Danish Standards Foundation

DS/EN ISO 948:2009 Spices and condiments - Sampling

International Organization for Standardization (ISO)

ISO 948:1980 Spices and condiments; Sampling
ISO 6465:2009 Spices - Cumin (Cuminum cyminum L.) - Specification
ISO/DIS 1003:2024 Spices and condiments— Dried Ginger (Zingiber officinale Roscoe)
ISO 1208:1982 Spices and condiments; Determination of filth
ISO 24052:2022 Spices and condiments — Dried sumac — Specification
ISO 2253:1974 Spices and condiments — Curry powder — Specification

IN-BIS

IS 1141-1993 Seasoning of Timber - Code of Practice
IS 1877-1985 Spices and condiments terminology
IS 1797-1985 Test methods for spices and condiments

RU-GOST R

GOST 28876-1990 Spices and condiments. Sampling
GOST R 56557-2015 Spicy seasonings. Horseradish. Specifications
GOST R 52464-2005 Food flavour additives and food flavourings. Terms and definitions
GOST 32899-2014 Butter with flavouring components. Specifications
GOST R 52970-2008 Butter with flavouring components. Specifications
GOST 28877-1990 Spices and condiments. Determination of foreign matters

European Committee for Standardization (CEN)

EN ISO 948:2009 Spices and condiments - Sampling
EN ISO 676:2009 Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997)

Indonesia Standards

SNI 01-3187-1992 Spices and condiments, Determination of total ash
SNI 01-2899.1-2000 Test methods for anticoagulate of table salt

PL-PKN

PN A79036-1991 Relishes for non-alcoholies drinks

German Institute for Standardization

DIN EN ISO 948:2009-10 Spices and condiments - Sampling (ISO 948:1980); German version EN ISO 948:2009
DIN EN ISO 676:2009-10 Spices and condiments - Botanical nomenclature (ISO 676:1995, including Cor 1:1997); Trilingual version EN ISO 676:2009