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GB/T 22268-2021: Vanilla - Vocabulary
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Std ID	Version	USD	Buy	Deliver [PDF] in	Title (Description)
GB/T 22268-2021	English	204	Add to Cart	3 days [Need to translate]	Vanilla - Vocabulary
GB/T 22268-2008	English	234	Add to Cart	3 days [Need to translate]	Vanilla -- Vocabulary

GB/T 22268-2021: Vanilla - Vocabulary

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Vanilla -- Vocabulary ICS 67:220:10 CCSB30 National Standards of People's Republic of China Replacing GB/T 22268-2008 Vanilla Vocabulary (ISO 3493:2014, IDT) Published on 2021-12-31 2022-07-01 Implementation State Administration for Market Regulation Released by the National Standardization Administration

foreword

This document is in accordance with the provisions of GB/T 1:1-2020 "Guidelines for Standardization Work Part 1: Structure and Drafting Rules of Standardization Documents" drafted: This document replaces GB/T 22268-2008 "Vanilla Vocabulary", compared with GB/T 22268-2008, except for structural adjustment and editorial In addition to the changes, the main technical changes are as follows: --- In order to be consistent with the existing product names in our industry, the standard name was changed from "Vanilla Vocabulary" to "Vanilla Vocabulary", and this article was changed: All references to "Vanilla" in the Articles are amended to "Vanilla"; --- Changed the description of the object applicable to this document in "Scope" (see Chapter 1, Chapter 1 of the:2008 edition); ---Changed the terms "smoked vanilla", "fruit pods", "conventional vanilla", "frozen vanilla", "imprint", "safflower silk", "top vanilla", "defective fragrance" "Grass" (see 3:1:2, 3:2:1, 3:2:5, 3:4:3, 3:4:4, 3:4:6, 3:4:9, 3:4:10, 2:2, 3:1, 3:5, 5:3, 5:4, 5:6, 5:9, 5:10): This document is equivalent to ISO 3493:2014 "Vanilla Vocabulary": This document adds a chapter "Normative References": The following minimal editorial changes have been made to this document: --- The word "this International Standard" is replaced by this document; --- Change the "English term Termesanglais" in the header column of Table A:1 of "Appendix A" to "Chinese term Termeschinoise": This document is proposed by the All-China Federation of Supply and Marketing Cooperatives: This document is under the jurisdiction of the National Standardization Technical Committee on Spices (SAC/TC408): This document is drafted by: All-China Federation of Supply and Marketing Cooperatives Nanjing Institute of Comprehensive Utilization of Wild Plants, Pony Testing Group Jiangsu Co:, Ltd: Company, Hongfang Biotechnology (Kunshan) Co:, Ltd:, Chinese Academy of Tropical Agricultural Sciences, Institute of Spices and Beverages, Qingdao CTI Testing Technology Co:, Ltd: company: The main drafters of this document: Wang Songjun, Gu Fenglin, Zhang Weiming, Zhang Yingjie, Wang Zhenguang, Wang Chunmei, Chen Shirong, Zhang Fenglun, Fu Lei, Xu Fei, Zhou Jiaming, Zong Ying, Liao Jianzhi, Zhao Qingyun, Zhao Huafeng: The previous versions of this document and its superseded documents are as follows: ---First published in:2008 as GB/T 22268-2008; ---This is the first revision: Vanilla Vocabulary

1 Scope

This document defines common terms for vanilla: This document applies to the production, research, teaching and trade of the following vanilla plants: a) VanillafragransAmes, syn:VanillaplanifoliaAndrews and in Bourbon, Indonesia, Mexico In other regions, different names of vanilla are used in trade due to different geographical origins; b) Vanillatahitensis J:W: Moore; c) Products obtained from hybrid seeds of VanillafragransAmes: This document does not apply to the production, research, teaching and trade of other vanilla plants (Vanillapomponaschiede): in this document See Appendix A for the equivalent French terminology of the terms: Note 1: "Bourbon" refers to Vanillafragrans Ames produced in Comoros, Reunion, Madagascar and Mauritius: Note 2: Other major vanilla producing countries are (in alphabetical order) China, India, Indonesia, Mexico, Papua New Guinea, Tonga and Ukraine Gan Da:

2 Normative references

There are no normative references in this document:

3 Terms and Definitions

3:1 Production-related terms and definitions 3:1:1 fresh vanilla greenvanila Fully ripe fruit on a vanilla plant: 3:1:2 Prepared vanilla curedvanila; preparedvanila Appropriately processed fresh vanilla (3:1:1) for enhanced aroma: Note: The prepared vanilla is dark brown: 3:2 Terms and definitions related to appearance characteristics and commodity types of prepared vanilla 3:2:1 pod pod Whole fruit on a vanilla plant (capsule pod in botany): 3:2:2 vanilla bean vanilapod The trade name for vanilla, consisting of intact pods (3:2:1) which may be split: 3:2:3 split vanilla splitvanila Vanilla partially split longitudinally from the uncinate process (3:3:2): ...