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GB/T 43954-2024: Essential oil of red multilayered rose
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 43954-2024 | English | 199 |
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Essential oil of red multilayered rose
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GB/T 43954-2024
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Basic data | Standard ID | GB/T 43954-2024 (GB/T43954-2024) | | Description (Translated English) | Essential oil of red multilayered rose | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | Y41 | | Classification of International Standard | 71.100.60 | | Word Count Estimation | 10,162 | | Date of Issue | 2024-04-25 | | Date of Implementation | 2024-11-01 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 43954-2024: Essential oil of red multilayered rose---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.
ICS 71:100:60
CCSY41
National Standards of People's Republic of China
Double red rose essential oil
Released on 2024-04-25
2024-11-01 Implementation
State Administration for Market Regulation
The National Standardization Administration issued
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 for standardization documents"
Drafting:
Please note that some of the contents of this document may involve patents: The issuing organization of this document does not assume the responsibility for identifying patents:
This document was proposed by China Light Industry Federation:
This document is under the jurisdiction of the National Technical Committee on Standardization of Flavors and Fragrances and Cosmetics (SAC/TC257):
This document was drafted by: Shandong Fanglei Rose Technology Development Co:, Ltd:, Pingyin County Special Industry Development Center, Jinan Market Supervision Administration
Bureau of Management, Pingyin County Market Supervision and Administration Bureau, Shanghai Spice Research Institute Co:, Ltd:, Pingyin County Natural Resources Bureau, Pingyin County Rose Research Institute, Jinan
HUALU FOOD LIMITED:
The main drafters of this document are: Xie Yuan, Xie Zhe, Yang Xunan, Liu Yong, Shang Li, Jin Qizhang, Yang Bin, Ding Gang, Xie Xizhou, Liu Qiang, Wang Kun, Cao Yanhua,
Xie Hongtao, Duan Jiaotian, An Jie, Wei Zengkun, Li Xueyi, Liu Kesheng, Guo Yonglai, Yuan Yuan:
Double red rose essential oil
1 Scope
This document specifies the technical requirements, inspection rules and marking, packaging, transportation, storage, etc: of double red rose essential oil, and describes the corresponding test
Test method:
2 Normative references
The contents of the following documents constitute the essential clauses of this document through normative references in this document:
For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies to
This document:
GB/T 11538-2006 General method for analysis of essential oils by capillary gas chromatography
GB/T 11540 Determination of relative density of spices
GB/T 14454:2 Evaluation method of aroma of spices
GB/T 14454:4 Determination of refractive index of spices
GB/T 14454:5 Determination of optical rotation of spices
GB/T 14454:7 Determination of freezing point of spices
GB/T 14455:6 Determination of ester value or ester content of fragrance
3 Terms and definitions
The following terms and definitions apply to this document:
3:1
Obtained essential oils:
4 Technical requirements
4:1 Appearance: Light yellow to yellow-brown liquid, with possible crystal precipitation:
4:2 Aroma: Rich rose scent:
4:3 Relative density (25℃/25℃): 0:880~0:910:
4:4 Refractive index (25℃): 1:466~1:506:
4:5 Optical rotation (25℃): -13:0°~-5:0°:
4:6 Freezing point: 12℃~25℃:
4:7 Ester value: 19~44:
4:8 Characteristic component content (GC): shall meet the requirements of Table 1:
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