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| Standard Code | Standard Title | Standard Class | Order |
|---|---|---|---|
| GB/T 10781.4-2024 |
Quality requirements for liquor - Part 4: Maotai-Flavor liquor {译} 白酒质量要求-第4部分：酱香型白酒 |
China National Standards Flavor |
 English PDF |
| GB 30616-2020 |
National Food Safety Standard Food Flavors {译} 食品安全国家标准 食品用香精 |
China National Standards Flavor |
English PDF |
| GB 7300.1002-2022 |
Feed additives - Part 10: Flavoring and attractant substances - Allicin {译} 饲料添加剂 第10部分：调味和诱食物质 大蒜素 |
China National Standards Flavor |
English PDF |
| GB/T 10781.2-2022 |
Quality requirements for liquor - Part 2: Fen-Flavor liquor {译} 白酒质量要求 第2部分：清香型白酒 |
China National Standards Flavor |
English PDF |
| GB/T 22366-2022 |
Sensory analysis - Methodology - General guidelines for the determination of smell, taste and Flavor perception thresholds using the three-point forced choice method (3-AFC) {译} 感官分析 方法学 采用三点强迫选择法（3-AFC）测定嗅觉、味觉和风味觉察阈值的一般导则 |
China National Standards Flavor |
English PDF |
| GB/T 21543-2021 |
Feed additives—Flavorings—General principles 饲料添加剂 调味剂 通用要求 |
China National Standards Flavor |
English PDF |
| GB 30616-2020 |
National food safety standard - Food Flavor 食品安全国家标准 食品用香精 |
China National Standards Flavor |
English PDF |
| GB 30616-2020 |
National food safety standard - Food Flavor 食品安全国家标准 食品用香精 |
China National Standards Flavor |
English PDF |
| GB/T 21171-2018 |
Technical terms of fragrances and Flavors 香料香精术语 |
China National Standards Flavor |
English PDF |
| GB/T 33918-2017 |
Fragrance/Flavor substances－Determination of peroxide value 香料 过氧化值的测定 |
China National Standards Flavor |
English PDF |
| GB/T 33406-2016 |
Guidelines for threshold determination of Baijiu Flavor substances 白酒风味物质阈值测定指南 |
China National Standards Flavor |
English PDF |
| GB 1886.127-2016 |
National Food Safety Standard - Food Additives - hawthorn nuclear smoked Flavoring material I, II 食品安全国家标准 食品添加剂 山楂核烟熏香味料I号、II号 |
China National Standards Flavor |
English PDF |
| GB 30616-2014 |
National Food Safety Standard-Food Flavor 食品安全国家标准 食品用香精 |
China National Standards Flavor |
English PDF |
| GB 29938-2013 |
National Standard of Food Safety--General Rules of Food Flavor 食品安全国家标准 食品用香料通则 |
China National Standards Flavor |
English PDF |
| GB/T 14457.2-2013 |
Fragrance/Flavor substances - Method for determination of distillation range 香料 沸程测定法 |
China National Standards Flavor |
English PDF |
| GB/T 24800.10-2009 |
Determination of 19 Flavors in cosmetics by gas chromatography-mass spectrometry method 化妆品中十九种香料的测定 气相色谱-质谱法 |
China National Standards Flavor |
English PDF |
| GB/T 14457.3-2008 |
Fragrance/Flavor substances - Method for determination of melting point 香料 熔点测定法 |
China National Standards Flavor |
English PDF |
| GB/T 14454.2-2008 |
Fragrance/Flavor substances - Method for valuation of odour 香料 香气评定法 |
China National Standards Flavor |
English PDF |
| GB/T 14454.14-2008 |
Fragrance/Flavor substances - Preparation of standard solution, test solution and indicator solution 香料 标准溶液、试液和指示液的制备 |
China National Standards Flavor |
English PDF |
| GB/T 14454.12-2008 |
Fragrance/Flavor substances - Method for determination of trace chlorinated compounds 香料 微量氯测定法 |
China National Standards Flavor |
English PDF |
| GB/T 14454.1-2008 |
Fragrance/Flavor substances - Preparation of test samples 香料 试样制备 |
China National Standards Flavor |
English PDF |
| GB/T 11539-2008 |
Fragrance/Flavor substances - Analysis by gas chromatography on packed columns - General method 香料 填充柱气相色谱分析 通用法 |
China National Standards Flavor |
English PDF |
| GB/T 14455.7-2008 |
Fragrance/Flavor substances - Determination of ester value after acetylation and evaluation of free alcohols and total alcohols content 香料 乙酰化后酯值的测定和游离醇与总醇含量的评估 |
China National Standards Flavor |
English PDF |
| GB/T 14455.6-2008 |
Fragrance/Flavor substances - Determination of ester value or ester content 香料 酯值或含酯量的测定 |
China National Standards Flavor |
English PDF |
| GB/T 14455.5-2008 |
Fragrance/Flavor substances - Determination of acid value or acid content 香料 酸值或含酸量的测定 |
China National Standards Flavor |
English PDF |
| GB/T 14455.3-2008 |
Fragrance/Flavor substances - Evaluation of solubility (miscibility) in ethanol 香料 乙醇中溶解(混)度的评估 |
China National Standards Flavor |
English PDF |
| GB/T 14454.7-2008 |
Fragrance/Flavor substances - Determination of freezing point 香料 冻点的测定 |
China National Standards Flavor |
English PDF |
| GB/T 14454.6-2008 |
Fragrance/Flavor substances - Quantitative evaluation of residue on evaporation 香料 蒸发后残留物含量的评估 |
China National Standards Flavor |
English PDF |
| GB/T 14454.5-2008 |
Fragrance/Flavor substances - Determination of optical rotation 香料 旋光度的测定 |
China National Standards Flavor |
English PDF |
| GB/T 14454.4-2008 |
Fragrance/Flavor substances - Determination of refractive index 香料 折光指数的测定 |
China National Standards Flavor |
English PDF |
| GB/T 14454.13-2008 |
Fragrance/Flavor substances - Determination of carbonyl value and carbonyl compounds content 香料 羰值和羰基化合物含量的测定 |
China National Standards Flavor |
English PDF |
| GB/T 14454.11-2008 |
Fragrance/Flavor substances - Determination of content of phenols 香料 含酚量的测定 |
China National Standards Flavor |
English PDF |
| GB/T 11540-2008 |
Fragrance/Flavor substances - Determination of relative density 香料 相对密度的测定 |
China National Standards Flavor |
English PDF |
| GB/T 21543-2008 |
Feed additives - Flavorings - The general principles 饲料添加剂 调味剂 通用要求 |
China National Standards Flavor |
English PDF |
| GB/T 5525-2008 |
Vegetable fats and oils - Method for identification of transparency, odor and Flavor 植物油脂 透明度、气味、滋味鉴定法 |
China National Standards Flavor |
English PDF |
| GB/T 21171-2007 |
Technical terms of fragrances & Flavors 香料香精术语 |
China National Standards Flavor |
English PDF |
| GB 10355-2006 |
Food additive - Emulsion Flavoring 食品添加剂 乳化香精 |
China National Standards Flavor |
English PDF |
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