GB/T 33406-2016 English PDF

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GB/T 33406-2016: Guidelines for threshold determination of Baijiu flavor substances
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Basic data

Standard ID: GB/T 33406-2016 (GB/T33406-2016)
Description (Translated English): Guidelines for threshold determination of Baijiu flavor substances
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X61
Classification of International Standard: 67.160.10
Word Count Estimation: 14,169
Date of Issue: 2016-12-30
Date of Implementation: 2017-07-01
Regulation (derived from): National Standard Notice No.27 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

GB/T 33406-2016: Guidelines for threshold determination of Baijiu flavor substances

---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.
Guidelines for threshold determination of Baijiu flavor substances ICS 67.160.10 X61 National Standards of People's Republic of China Guideline for Determination of Threshold of Liquor Flavor 2016-12-30 release 2017-07-01 implementation General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China China National Standardization Management Committee released Directory Preface III Introduction IV 1 Scope 1 2 normative reference document 1 3 Terms and definitions 1 4 Determination of conditions 2 5 sample preparation 3 6 sensory evaluation 4 7 data processing 6 8 results report 7 Appendix A (informative) The olfactory recognition threshold for some flavor substances Reference value 8

Foreword

This standard is drafted in accordance with the rules given in GB/T 1.1-2009. This standard is proposed by the China Light Industry Federation. This standard is under the jurisdiction of the National Standardization Technical Committee for White Liquor (SAC/TC358). The drafting of this standard. China Food and Fermentation Industry Research Institute, China Wine Association, Luzhou Laojiao Co., Ltd., Shanxi Heng Fa Chuen Fen Winery Co., Ltd., Yibin Wuliangye Co., Ltd., Sichuan Jiannanchun Group Co., Ltd., Guizhou Maotai Co., Ltd. Division, Jiangnan University, Jiangsu Yanghe Distillery Co., Ltd., Guilin Sanhua Co., Ltd., Sichuan Ancient Lin Lang Winery Co., Ltd., Xinjiang Yili Te Industrial Co., Ltd., Gu Bei Chun Group Co., Ltd., Hubei Rice Flower Wine Co., Ltd., Suqian City Product Quality Supervision Inspection, Hubei Zhijiang Wine Co., Ltd., Jiangxi four special liquor limited liability company, Jinan Baotu Spring wine limited liability company, Guangdong stone Bay Winery Group Co., Ltd., Anhui Kouzi Liquor Industry Co., Ltd. The main drafters of this standard. Xiong Zhenghe, Song Shuyu, Fan Guoqiong, Wang Li, He Bin, Zhong Qiding, Xu Yan, Zhang Guoqiang, Wang Yao, Guo Bo, Li Xueqin, Shi Jingxia, Wu Shengwen, Tan Chongyao, Kuangyi Peng, Xie Yongwen, Wu Zhaozheng, Liu Xinyu, Shen Yi, Cui Weidong, Liu Ming, Fan Wenlai, Lei Liangbo.

Introduction

This standard refers to the International Society for Testing and Materials Standard ASTME679-04 "series of concentration increasing method of determination of olfactory and taste threshold The standard operating procedures "(Standardpracticefordeterminationofodorandtastethresholdsbyaforced- choice gramningconcentrationseries method, ASTME1432-04 "Required method to calculate personal sensory thresholds and Group of sensory thresholds of the standard operating procedures "(Standardpracticefordefiningandcalculatingindividualandgroupsen- sorythresholdsfromforced-choicedatasetsofintermediatesize). The threshold determination process of liquor flavor substance mainly includes sensory evaluation and data processing. The three-point option (3-AFC) recommended in GB/T 22366-2008/ISO 13301..2002 is given in the sensory evaluation section, but In the use of matrix alcohol solution irritation is large, and 3-AFC method to evaluate the workload is large, easy to lead to evaluation of fatigue and reduce the method Accuracy and practicality, so this standard by 10 cup method (TST) as an improved method to reduce the number of evaluation samples, reduce the work of personnel Quantity, to ensure the accuracy of the results. The data processing section provides two methods of optimal estimation threshold (BET) and curve fitting (CF). The former as a quick meter When the recommended method used in the calculation; the latter as a precise calculation recommended when using the statistical principle of the method. Information Appendix A is the reference value of the olfactory identification threshold for the flavor material of the professional brewers in the liquor industry, for the training of the staff, the wind Taste material research and other reference use. Guideline for Determination of Threshold of Liquor Flavor

1 Scope

This standard specifies the evaluation criteria, sensory evaluation, data processing, and result reporting of the liquor flavor substance threshold determination method. This requirement. This standard is applicable to the determination of the threshold of flavor substances in liquor and the evaluation of the sensory sensitivity of the evaluation staff.

2 normative reference documents

The following documents are indispensable for reference to 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 10221-2012 terminology for sensory analysis GB 10343 edible alcohol Method for analysis of white wine GB/T 10345-2007 GB/T 22366-2008 Sensory analysis method The olfactory, taste and flavor awareness thresholds were measured using a three-point matching method (3-AFC) The general guidelines for values (ISO 13301..2002, IDT)

3 terms and definitions

GB/T 10221-2012, GB/T 22366-2008 Definitions and the following terms and definitions apply to this document. 3.1 Perceived threshold detectionthreshold The sensation of the sensory stimulus required. That is, the evaluation of the evaluation staff to determine the sample to be tested and blank samples exist special The minimum concentration of the difference does not need to be identified for its sensory characteristics. Note. rewrite GB/T 10221-2012, defined 3.25. 3.2 Identify the threshold recognitionthreshold The sensation that senses and can recognize the minimum value of sensory stimulation. That is, the evaluation of the evaluation staff can determine and describe the sample to be tested Characteristics of the lowest concentration. Note. rewrite GB/T 10221-2012, defined 3.26. 3.3 Flavor material flavorsubstances A substance that can irritate a person's sense of smell or taste. 3.4 Media medium A substance used to dissolve, disperse or absorb irritants. The threshold measurement standard refers to the ethanol solution as the solvent of the flavor substance. Note. rewrite GB/T 22366-2008, defined 3.2. 3.5 Three-alternative selection method three-alternativeforced-choice; 3-AFC A Sensory Evaluation Method in Threshold Measurement. At the same time provided to the evaluation of each group of three samples, one of which is the sample to be tested, in addition ......

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