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GB/T 21171-2018

Chinese Standard: 'GB/T 21171-2018'
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BASIC DATA
Standard ID GB/T 21171-2018 (GB/T21171-2018)
Description (Translated English) Technical terms of fragrances and flavors
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard Y41
Classification of International Standard 71.100.60
Word Count Estimation 16,166
Date of Issue 2018-05-14
Date of Implementation 2018-12-01
Older Standard (superseded by this standard) GB/T 21171-2007
Adopted Standard ISO 9235-2013, MOD
Drafting Organization Shanghai Institute of Spice Research
Administrative Organization National Spice Fragrance Cosmetics Standardization Technical Committee
Regulation (derived from) National Standards Announcement No. 6 of 2018
Proposing organization China Light Industry Federation
Issuing agency(ies) State Administration of Markets and China National Standardization Administration
Summary This standard specifies the terms of natural ingredients, spices, flavors and fragrances. This standard applies to the specification of the flavor and fragrance industry terminology.

GB/T 21171-2018
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 71.100.60
Y 41
Replacing GB/T 21171-2007
Technical terms of fragrances and flavors
香料香精术语
(ISO 9235:2013, Aromatic natural raw materials - Vocabulary, MOD)
ISSUED ON: MAY 14, 2018
IMPLEMENTED ON: DECEMBER 01, 2018
Issued by: State Market Regulatory Administration;
Standardization Administration of PRC.
Table of Contents
Foreword ... 3 
1 Scope ... 6 
2 Terms of natural raw materials ... 6 
3 Terms of fragrance and flavor ingredient ... 7 
4 Terms of fragrance ... 15 
5 Terms of blending ... 19 
Index ... 23 
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard replaces GB/T 21171-2007 “Technical terms of fragrances and
flavors”. As compared with GB/T 21171-2007, the main technical changes are
as follows:
- DELETE 15 terms and their definitions, namely: semi-synthetic fragrances
(see 2.5.1 of 2007 version), fully-synthetic fragrances (see 2.5.2 of 2007
version), daily fragrance ingredients (see 3.1.1 of 2007 version), daily
fragrance solvent (see 3.1.2.1 of 2007 version), daily fragrance carrier (see
3.1.2.2 of 2007 version), aroma substance (see 3.2.1 of 2007 version),
natural equivalent aroma substance (see 3.2.1.2 of 2007 version), artificial
aroma substances (see 3.2.1.3 of 2007 version), flavor synergists (see
3.2.2 of 2007 version), adjuncts for flavorings (see 3.2.4 of 2007 version),
artificial flavorings (see 3.3.5 of 2007 version), reconstituted xxxx flavorings
(see 3.3.6 of 2007 version), enhanced flavorings (see 3.3.7 of 2007 version),
salty flavorings (see 3.3.9 of 2007 version), other flavorings (see 3.5 of the
2007 version);
- MODIFY 2 terms, namely, oleoresin (see 2.2.1; 2.1.2.1 of 2007 version),
cold-pressed essential oil (see 3.2.2.1.2; 2.3.1.2 of 2007 version);
- MODIFY the English equivalent of 9 terms, namely: essential oil of fruit juice
(see 3.2.2.1.3; 2.3.1.3 of 2007 version), aromatic water (see 3.2.2.7; 2.3.7
of 2007 version), feed flavorings (see 4.3.2; 3.3.2 of 2007 version),
flavorings contacted with oral cavity and lips (see 4.3.3; 3.3.3 of 2007
version), liquid fragrance compound and flavorings (see 4.5; 3.6 of 2007
version), oil-soluble liquid fragrance compound and flavorings (see 4.5.1;
3.6.1 of 2007 version), water-soluble liquid fragrance compound and
flavorings (see 4.5.2; 3.6.2 of 2007 version), emulsified fragrance
compound and flavorings (see 4.7; 3.7 of 2007 version), paste fragrance
compound and flavorings (see 4.8; 3.9 of 2007 version);
- MODIFY 13 terms and their definitions, namely: dry-distilled essential oil
(see 3.2.2.1.4; 2.3.3.5 of 2007 version), terpeneless essential oil (see
3.2.2.3.1; 2.3.3.1 of 2007 version), terpenes (see 3.2.2.8; 2.3.8 of 2007
version); tincture and infusion (see 3.2.3.2; 2.4.1 of 2007 version), extracted
oleoresin (see 3.2.3.7; 2.4.2.5 of 2007 version), natural flavoring substance
(see 3.2.4; 3.2.1.1 of 2007 version), natural flavoring complex (see 3.2.5;
3.2.3 of 2007 version), thermal process flavorings (see 3.5; 3.3.8 of 2007
version), smoke flavorings (see 3.6; 3.3.10 of 2007 version), natural food
flavorings (see 4.3.4; 3.3.4 of 2007 version), solid fragrance compound and
flavorings (see 4.6; 3.8 of 2007 version), blended solid fragrance compound
Technical terms of fragrances and flavors
1 Scope
This standard defines the terms of natural raw materials, spices, fragrances and
blending.
This standard applies to normalizing the terms of flavor and fragrance industry.
2 Terms of natural raw materials
2.1
Natural raw material
Raw materials derived from plants, animals or microorganisms, including
products as obtained from such raw materials by physical methods,
enzymatic methods, microbial processing or conventional preparation
processes (e.g., extraction, distillation, heating, baking, fermentation).
Note: It may have additional requirements for other aspects of activity.
2.2
Exudate
Natural raw material (2.1) as secreted by plants.
2.2.1
Oleoresin
An exudate (2.2) which consists mainly of volatiles and resinous materials.
Note 1: For example, pine oleoresin, gurjum.
Note 2: Naturally exuded oleoresin is different from extracted oleoresin
(3.2.3.7).
2.2.1.1
Balsam
A kind of oleoresin (2.2.1). It is characterized by the presence of benzoic
Note 1: It is a general term for natural fragrance and flavor ingredient
[including derivatives of natural raw materials (resin-like materials, volatile
products, extracted products)] and synthetic fragrance and flavor ingredient.
Note 2: According to the use, it may be divided into two categories: fragrance
ingredient and flavor ingredient.
3.2
Natural fragrance and flavor ingredient; natural fragrance and flavor
material
The fragrance and flavor ingredient as obtained through processing the raw
materials of plants, animal, or microorganism as raw materials by a physical
method, an enzymatic method, a microbial method or a conventional food
processing method.
3.2.1
Derivatives of natural raw materials: resinous materials
3.2.1.1
Resin
The product obtained after removing the volatile component as completely
as possible from the oleoresin (2.2.1).
3.2.2
Derivatives of natural raw materials: volatile products
3.2.2.1
Essential oil
A product obtained from a plant-derived natural raw material (2.1) by any
of the following methods:
- Water vapor distillation;
- The exocarp of citrus fruits as processed by mechanical methods;
- Dry distillation.
It is obtained by physically separating the aqueous phase.
Note 1: Essential oils can be physically treated (e.g., filtered, decanted,
centrifuged), without significantly changing their composition.
3.2.2.2.1
Rectified essential oil
Essential oil (3.2.2.1) that has been fractionated in order to change the
content and/or color of certain components.
Note: For example, rectified mint essential oil.
3.2.2.2.2
Post-treated essential oil
Post-treated product.
Note: This type of product is designated as “adding the essential oil of the
special treatment type in front of the name”, such as decolorized essential
oil, washed essential oil, iron-removed essential oil.
3.2.2.3
Essential oil whose composition has significantly changed
3.2.2.3.1
Terpeneless essential oil
A rectified essential oil (3.2.2.2.1) which mainly contains monoterpenes
and whose certain fraction is partially removed.
3.2.2.3.2
“Terpeneless and sesquiterpeneless” essential oil
A rectified essential oil (3.2.2.2.1) which mainly contains monoterpenes &
sesquiterpene and whose certain fraction is partially removed.
3.2.2.3.3
“X-less” essential oil
Essential oils (3.2.2.1) in which the X component has been partially or
completely removed.
Note: For example, the essential oil of bergamot which does not contain
furocoumarin, essential oil of Mentha arvensis whose menthol content has
been partially reduced.
3.2.2.3.4
concentrated from essential oil (3.2.2.1), or the by-products which are
obtained through other separation techniques (3.2.2.1).
3.2.3
Derivatives of natural raw materials: extracting products
3.2.3.1
Extract
The product which is obtained from processing a natural raw material (2.1)
by one or more solvents.
Note 1: For example, coffee extract, tea extract.
Note 2: The resulting solution may be cooled and filtered.
Note 3: “Extract” is a general term.
Note 4: One or more solvents are subsequently removed in whole or in part.
3.2.3.2
Tincture and infusion
The solution as obtained by impregnating a natural raw material (2.1) in the
presence of ethanol of variable concentrations or the solution as obtained
through water-impregnating.
Note: For example, tincture of benzoin, tincture of grey amber, vanilla
infusion.
3.2.3.3
Concrete
The extract (3.2.3.1) which is obtained by extracting a fresh natural raw
material (2.1) through one or more solvents.
Note: One or more solvents are subsequently removed in whole or in part.
3.2.3.4
Pomade
A fat of characteristic aroma which is obtained by “cold enfleurage” (the
aroma component of the flower diffuses into the fat) or “hot enfleurage” (the
flower is immersed in the molten fat) of flower.
3.2.4
Natural flavoring substance
A substance which has a defined chemical structure and a fragrant nature
as obtained from a food or animal or plant material (either not processed or
processed by a food preparation process) by suitable physical method,
microbiological method, or enzymatic methods.
Note 1: Usually they are not used directly for consumption; but are suitable
for human consumption at their applied concentrations.
Note 2: Salts of natural edible aromas which contain NH4+, Na+, K+, Ca2+,
Fe3+ cations or Cl-, SO42-, CO32- anions are generally classified as natural
flavoring substances.
3.2.5
Natural flavoring complex
A preparation which contains natural flavoring substances (3.2.4) as
obtained by a physical method (for example, distillation and solvent
extraction), an enzymatic method or a microbial method (that is, a non-single
compound, but a mixture).
Note 1: These animal and plant raw materials may be unprocessed or
processed by traditional food preparation processes (such as drying, baking,
fermentation) suitable for human consumption.
Note 2: Natural flavoring complex includes essential oils, essential oils of
fruit juice, extracts, protein hydrolysates, distillates or any products through
baking, heating, or enzymolysis.
3.3
Synthetic fragrance and flavor substance; synthetic aroma chemical
A substance which has defined chemical structure and aroma and/or aroma
characteristics as formed through chemical synthesis method.
3.4
Maillard reaction products; non-enzyme browning reaction products
A product obtained by reacting a carbonyl group-containing compound (such
as a reducing sugar or the like) with an amino group-containing compound
(such as an amino acid, a peptide, etc.) under certain conditions (specific
temperature and time).
fragrance and flavor ingredient (3.1) and/or adjuncts for fragrance
compound and flavorings (4.9).
Note: Generally, it is not consumed directly, but is used after being applied
to flavoring products.
4.2
Fragrance compound; fragrance
A mixture prepared from fragrance ingredient (3.8) and adjuncts for
fragrance compound and flavorings (4.9) according to a certain formula.
4.3
Flavorings; compounded flavor
A product added to food, feed, food-related products to impart, modify, or
enhance the aroma of the flavored product.
Note: It does neither include substances that are only sweet, sour or salty,
nor include flavor enhancers.
4.3.1
Food flavorings
A concentrated blending mixture which consists of a food flavoring and/or
thermal process flavorings (3.5) and adjuncts for food flavorings and
produces fragrance (except for formulations which produce only a salty,
sweet or sour taste).
Note 1: It contains adjuncts for food flavorings or not.
Note 2: Usually it is not used directly for consumption, but for food
processing.
4.3.2
Feed flavorings
Flavorings (4.3) which are specially formulated for the flavoring of various
animal feeds.
4.3.3
Flavorings contacted with oral cavity and lips
Flavorings (4.3) which is specially used to enhance the fragrance of
Liquid fragrance compound and flavorings
A variety of flavorings that appear in liquid form.
4.5.1
Oil-soluble liquid fragrance compound and flavorings
Liquid fragrance compound and flavorings (4.5) which use oil or oil-
soluble substances as solvent.
4.5.2
Water-soluble liquid fragrance compound and flavorings
Liquid fragrance compound and flavorings (4.5) which use water or
water-soluble substances as solvent.
4.6
Solid fragrance compound and flavorings
Various fragrance compound and flavorings (4.1) in the form of solids
(including powder).
4.6.1
Blended solid fragrance compound and flavorings
Fragrance compound and flavorings (4.1) in which the aroma and/or
flavor (5.2) ingredients are mixed with a solid (including powder) carrier.
4.6.2
Encapsulated fragrance compound and flavorings
The fragrance compound and flavorings (4.1) in particle form whose
aroma and/or flavor (5.2) ingredients are encapsulated in solid wall material
in the form of a core material.
4.7
Emulsified fragrance compound and flavorings
Various fragrance compound and flavorings (4.1) in the form of emul......
Related standard:   GB/T 37542-2019  GB/T 22443-2018
Related PDF sample:   GB/T 22731-2017
   
 
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