Spicy detection method
Spicy detection method, Total:26 items.
The international standard classification for "Spicy detection method" includes: Sensory analysis , Biology. Botany. Zoology , Spices and condiments , Farming and forestry in general .
The Chinese standard classification for "Spicy detection method" includes: Basic standards and general methods , Flavoring materials , Plant quarantine, pest control .
Anhui Provincial Standard of the People's Republic of China
- DB34/T 2905-2017 Detection and identification method of Phytophthora capsici
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
- GB/T 30389-2013 Chillies and Chilli Oleoresins - Determination of Total Capsaicinoid Content - Spectrophotometric Methods
- GB/T 21265-2007 Pungency degree sensory evaluation method for capsicum
- GB/T 32731-2016 Ground paprika - Microscopical examination
- GB/T 21266-2007 Determination of total capsaicinoid content and representation of pungency degree in capsicum and its products
- GB/T 32131-2015 Determination of the activity of horse radish peroxidase―Colorimetric method
Hunan Provincial Standard of the People's Republic of China
- DB43/T 276-2006 Sensory evaluation method for hotness of chili and chili products
Group Standards of the People's Republic of China
- T/CSIQ 77002-2020 Determination of total capsaicinoid content and pungency degree gradation for spicy condiments
- T/GZSX 009-2016 Determination of Capsaicin and Dihydrocapsaicin in capsicum and its products HPLC fluorescence method
国家质量监督检验检疫总局
- SN/T 4172-2015 Detection and identification of Bactrocera(Bactrocera) latifrons(Hendel)
海关总署
- SN/T 5384-2021 Detection and identification of Chilli veinal mottle virus
Taiwan Provincial Standard of the People's Republic of China
- CNS 8050-1981 Spices and Condiments - Chillies - Determination of Scoville Index
国家市场监督管理总局、中国国家标准化管理委员会
- GB/T 36780-2018 Detection and identification of Pepper mild mottle virus
- GB/T 36851-2018 Detection and identification of Xanthomonas vesicatoria
Tianjin Provincial Standard of the People's Republic of China
- DB12/T 838-2018 SSR Molecular Marker Identification Method for Pepper Seed Purity
Hebei Provincial Standard of the People's Republic of China
- DB13/T 1721-2013 Technical Regulations for Inspection and Detection of Pepper Light Mottle Virus
Korean Agency for Technology and Standards (KATS)
- KS H 2156-1998 Testing methods for ground red pepper
HU-MSZT
- MSZ 9681/8-1980 Testing of seasoning peppers. Capsaicin content detection
- MSZ 9681/2-1984 Seasoning pepper testing, sensory testing
- MSZ 9681/9-1984 Testing of seasoning peppers. Fat content detection
- MSZ 7760/5-1982 (Chromium) PVC powder detection method. Viscosity detection
- MSZ 8880/15.lap-1963 Electrical product testing tools and testing methods. Check with a hygrometer
GSO
- GSO ISO 7543-1:2014 Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Part 1: Spectrometric method
Association Francaise de Normalisation
- NF V32-069*NF ISO 3513:1995 Chillies. Determination of scoville index.
BR-ABNT
- ABNT P-MB-410-1966 Fabric width detection method
American Society for Testing and Materials (ASTM)
- ASTM E1083-00(2017) Standard Test Method for Sensory Evaluation of Red Pepper Heat
Detection method resolution,Accumulation detection method,Solubility testing method,Cleanliness testing method,Graphitization degree detection method,UV absorbance detection method,Absorbance detection method,Water level detection method,Hydrolysis degree detection method,Particle size detection method,Water quality detection method,Roundness detection method,Linearity detection method,Porosity detection method,Sewage degree detection method,Hydrolysis degree detection method,Cleanliness testing method,Sphericity detection method,Sphericity detection method,Freeness detection method
