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| Standard Code | Standard Title | Standard Class | Order |
|---|---|---|---|
| GB/T 38495-2020 |
Sensory analysis—Sensory evaluation of Chinese pepper pungency intensity—Scoville index determination method 感官分析 花椒麻度评价 斯科维尔指数法 |
China National Standards pungency |
 English PDF |
| GB/T 21266-2007 |
Determination of total capsaicinoid content and representation of pungency degree in capsicum and its products 辣椒及辣椒制品中辣椒素类物质测定及辣度表示方法 |
China National Standards pungency |
English PDF |
| GB/T 21265-2007 |
pungency degree sensory evaluation method for capsicum 辣椒辣度的感官评价方法 |
China National Standards pungency |
English PDF |
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