spices

spices, Total:87 items.

The international standard classification for "spices" includes: Essential oils , Mechanical testing of metals , Tobacco, tobacco products and related equipment , Spices and condiments , General methods of tests and analysis for food products .

The Chinese standard classification for "spices" includes: Fragrances and flavors , Tobacco , Flavoring agents , Basic standards and general methods , Hygiene, safety and labor protection , Tobacco, beverage crop and product , Tobacco curing in general , Daily use chemicals in general .

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

GB/T 32090.2-2015 Fragrance―Part 2:cis-3-Hexen-1-ol(leaf alcohol)
GB/T 14454.10-1993 Aromatics. Determination of flash point. Closed cup method
GB/T 14454.2-2008 Fragrance/Flavor substances - Method for valuation of odour
GB/T 11540-1989 Isolate and synthetic aroma chemicals--Determination of relative density
GB/T 14454.7-1993 Aromatics. Determination of freezing point
GB/T 14457.5-1993 Isolate and synthetic aroma chemicals. Determination of ester content
GB/T 14454.11-2008 Fragrance/Flavor substances—Determination of content of phenols
GB/T 14454.6-1993 Aromatics. Quantitative evaluation of residue on evaporation
GB/T 14454.1-2008 Fragrance/Flavor substances - Preparation of test samples
GB/T 14455.5-2008 Fragrance/Flavor substances—Determination of acid value or acid content
GB/T 32090.3-2015 Fragrance―Part 3:l-Carvone
GB/T 21171-2007 Technical terms of fragrances and flavors
GB/T 14156-1993 Classification and code of flavouring substances
GB/T 14454.9-1993 Aromatics. Determination of safrole cotent. Freezing point method
GB/T 5991.3-2000 Aromatic tobacco-Testing method
GB/T 5991.2-2000 Aromatic tobacco - Packing, marking, storage and transport
GB/T 14454.7-2008 Fragrance/Flavor substances—Determination of freezing point
GB/T 14454.14-2008 Fragrance/Flavor substances - Preparation of standard solution test solution and indicator solution
GB/T 14457.1-1993 Isolate and synthetic aroma chemicals. Method for determination of solubility in ethanol
GB/T 14455.3-2008 Fragrance/Flavor substances—Evaluation of solubility(miscibility) in ethanol
GB/T 14454.12-1993 Aromatics. Method for determination of trace chlorinated compounds
GB/T 14457.2-2013 Fragrance/flavor substances—Method for determination of distillation range
GB/T 14454.8-1993 Aromatics. Determination of cineol content. o-Cresol freezing point method
GB/T 14457.2-1993 Isolate and synthetic aroma chemicals - Method for determination of distillation range
GB/T 11540-2008 Fragrance/Flavor substances—Determination of relative density
GB/T 14454.4-2008 Fragrance/Flavor substances - Determination of refractive index
GB/T 14454.12-2008 Fragrance/Flavor substances - Method for determination of trace chlorinated compounds
GB/T 14454.2-1993 Aromatics. Method for valuation of odor
GB/T 14457.3-2008 Fragrance/Flavor substances - Method for determination of melting point
GB/T 11539-2008 Fragrance/Flavor substances - Analysis by gas chromatography on packed columns - General method
GB/T 33918-2017 Fragrance/Flavor substances―Determination of peroxide value
GB/T 14156-2009 Classification and code of flavoring substances
GB/T 14454.6-2008 Fragrance/Flavor substances - Quantitative evaluation of residue on evaporation
GB/T 14454.1-1993 Aromatics. Preparation of test sample
GB 5991.1-2000 Aromatic tobacco-Grading technical requirement
GB/T 14457.3-1993 Isolate and synthetic aroma chemicals. Method for determination of melting point
GB/T 14454.13-2008 Fragrance/Flavor substances - Determination of carbonyl value and carbonyl compounds content
GB/T 16449-1996 Oriental leaf tobacco--Determination of form and size characteristics
GB/T 14455.6-2008 Fragrance/Flavor substances—Determination of ester value or ester content
GB/T 14454.5-1993 Aromatics. Determination of optical rotation
GB/T 14454.5-2008 Fragrance/Flavor substances - Determination of optical rotation
GB 29938-2020 National Food Safety Standard–General Principles for Food Spices
GB/T 14454.14-1993 Aromatics. Preparation of standard solution, test solution and indicator solution
GB/T 14454.11-1993 Aromatics. Determination of phenol content
GB/T 32090.4-2015 Fragrance―Part 4:Ethyl 2-methylbutyrate
GB/T 18526.4-2001 Code of good irradiation practice for the control of pathogens and other microflora in spice and seasoning
GB/T 14457.4-1993 Isolate and synthetic aroma chemicals. Determination of acid value of acid content
GB 29938-2013 National Standard of Food Safety--General Rules of Food Flavor
GB/T 14454.4-1993 Aromatics. Determination of refractive index
GB/T 45045-2024 Determination of 13 restricted fragrance substances in fragrance compound—Gas chromatography-mass spectrometry method

Professional Standard - Light Industry

QB/T 4809-2015 Fragrance. Dodecanenitrile
QB/T 4812-2015 Fragrance. 6-methyl-5-hepten-2-one
QB/T 4816-2015 Fragrance. 3||4||5||6||6-pentamethyl-3-hepten-2-one
QB/T 4811-2015 Fragrance. Fenugreek tincture
QB/T 4815-2015 Fragrance. Styrallyl propionate
QB/T 5065-2017 Fragrance. phenethyl isobutyrate
QB/T 4806-2015 Fragrance. Tetrahydrolinalool
QB/T 4808-2015 Fragrance―Hexyl salicylate
QB/T 4805-2015 Fragrance. Tricyclodecenyl acetate
QB/T 4810-2015 Fragrance. Luohanfruit concrete
QB/T 4807-2015 Fragrance. Cis-3-hexenyl salicylate
QB/T 4813-2015 Fragrance. 3-methyl-5-phenylpentanol
QB/T 4814-2015 Fragrance. Tricyclodecenyl propionate

Professional Standard - Supply and Marketing Cooperative

GH/T 1281-2020 Systematic diagrams of spice standards

Professional Standard - Tobacco

YC/T 436-2012 Oriental tobacco—Regulation of curing technique

Group Standards of the People's Republic of China

T/YNBX 039-2022 Classification and processing methods of natural spices in Yunnan
T/YNBX 038-2022 Green planting rules of natural spices in Yunnan

Heilongjiang Provincial Standard of the People's Republic of China

DB23/T 3046-2021 Cultivation Technical Regulations of Thyme for Spices in Sandy Black Soil

Jiangxi Provincial Standard of the People's Republic of China

DB36/T 757-2024 Technical regulations for cultivating camphor trees for spices

Professional Standard - Commodity Inspection

SN/T 0735.4-1997 Essential oils perfumery isolates and synthetics for export - Determination of congealing point
SN/T 0735.2-1997 Essential oils perfumery isolates and synthetics for export—Determination of melting point—Crystals
SN/T 0735.13-1997 Essential oils perfumery isolates and synthetics for export - Determination of total alcohols - Acetylation method
SN/T 0735.14-1999 Export of aromatic oils|| and synthetic fragrances single distillation range from assay
SN/T 0735.11-1997 Essential oils perfumery isolates and synthetics for export - Determination of aldehydes and ketones - Hydroxylamine method
SN/T 0776-1999 Essential oils perfumery isolates and synthetics for export-Determination of acid value
SN/T 0735.9-1997 Essential oils perfumery isolates and synthetics for export - Determination of esters
SN/T 0735.5-1997 Essential oils perfumery isolates and synthetics for export - Determination of solubility in ethyl alcohol
SN/T 0735.17-2001 Essential oils||perfumery isolates and synthetics for export - Determination of camphor content(weighing)
SN/T 0735.6-1997 Essential oils perfumery isolates and synthetics for export - Determination of relative density
SN/T 0735.1-1997 Essential oils perfumery isolates and synthetics for export - Determination of optical rotation
SN/T 0735.16-1999 Export of aromatic oils|| and synthetic fragrances from a single determination of moisture content (distillation)
SN/T 0735.8-1997 Essential oils perfumery isolates and synthetics for export - Determination of cineol content
SN/T 0735.15-1999 Export of aromatic oils|| and synthetic fragrances from a single assay flash point (closed cup)
SN/T 0735.3-1997 Essential oils perfumery isolates and synthetics for export - Determination of refractive index

Defense Logistics Agency

DLA A-A-20001 A-2002 SPICES AND SPICE BLENDS

GCC Standardization Organization

GSO 2132:2011 Spices and condiments – Ground Mixed spices and condiments

CZ-CSN

CSN 58 0510 Z7-1998 spices. Tropical and subtropical spices