GB/T 32733-2016 English PDF

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GB/T 32733-2016: Vanilla
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 32733-2016	154	Add to Cart	3 days	Vanilla	Valid

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GB/T 20903   GB 18187   GB/T 32728   GB/T 32727   

Basic data

Standard ID: GB/T 32733-2016 (GB/T32733-2016)
Description (Translated English): Vanilla
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X66
Classification of International Standard: 67.220.10
Word Count Estimation: 8,866
Date of Issue: 2016-06-14
Date of Implementation: 2017-01-01
Quoted Standard: GB/T 32732-2016; ISO 948; ISO 3493
Adopted Standard: ISO 5565-1-1999, IDT
Regulation (derived from): National Standard Announcement No. 8 of 2016
Issuing agency(ies): General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China
Summary: This standard specifies the technical requirements, test methods, packaging and marking of vanilla fragrans (Salisbury) Ames. This standard applies to the quality assessment of vanilla (pods, bunches of pods, chopped vanilla and vanilla) and its trade.

GB/T 32733-2016: Vanilla

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Vanilla ICS 67.220.10 X66 National Standards of People's Republic of China vanilla Vanila Part 1. Specification, IDT) 2016-06-14 release 2017-01-01 Implementation General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China China National Standardization Management Committee released

Foreword

This standard is drafted in accordance with the rules given in GB/T 1.1-2009. This standard uses the translation method equivalent to ISO 5565-1..1999 "Vanilla Part 1. Specifications". And the normative reference in this standard international documents are consistent with the relationship between China's documents are as follows. Methods for sampling spices and condiments (ISO 948. 1980, NEQ) GB/T 12729.2-2008. GB/T 22268-2008 Vanilla Vocabulary (ISO 3493..1999, IDT) This standard has made the following editorial changes. --- in line with the name of our vanilla products, the standard name to "vanilla". This standard is proposed by the All-China Federation of Supply and Marketing Cooperatives. This standard is nationalized by the National Standardization Technical Committee for Spice (SAC/TC408). The drafting of this standard. Nanjing Institute of Wild Plant Comprehensive Utilization. The drafters of this standard. Zhang Weiming, Chen Shirong. vanilla

1 Scope

This standard applies to the quality assessment and trade of vanilla (pods, bundles of pods, shredded herbs and vanilla).

2 normative reference documents

The following documents are indispensable for the application of this document. For dated references, only the dated edition applies to this article Pieces. For undated references, the latest edition (including all modifications) applies to this document. GB/T 32732-2016 Vanilla test method (ISO 5565-2..1999, IDT) ISO 948 spices and spices sampling method (Spicesandcondiments-Sampling) ISO 3493 vanilla vocabulary (Vanoila-Vocabulary)

3 terms and definitions

The terms and definitions defined in ISO 3493 apply to this document.

4 product form

The standard form of the vanilla product is as follows. a) vanilla pods. peelable whole pods; b) broken herbs. peeled or not peeled, carefully cut off or broken part of the pods; c) bundles of vanilla. vanilla pods and shredded grass; d) vanilla powder. dried vanilla pods obtained by grinding, without additives.

5 common features

5.1 vanilla pods Vanilla pods should have the following characteristics. - the characteristics corresponding to its level of quality (see Chapter 6); --- appropriate processing to enhance its aroma; --- deep chocolate brown to red. Vanilla pods by natural frost, the surface of the formation of a unique vanilla crystal, the base length of 1/3 will leave a mark. Vanilla pods should not have the following characteristics. --- change its natural vanilla ingredients or aroma ingredients after processing; Insect bites, mildew, bubbling or oxidation; ......

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