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GB/T 5525: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB/T 5525-2025 | English | 215 |
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Vegetable fats and oils - Method for identification of transparency, odour and taste
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| GB/T 5525-2008 | English | 70 |
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Vegetable fats and oils -- Method for identification of transparency, odor and flavor
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| GB/T 5525-1985 | English | 190 |
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Inspection of vegetable oils--Methods for identification of transparency, colour, odour and taste
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GB/T 5525-2025: Vegetable fats and oils - Method for identification of transparency, odour and taste
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GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.200.10
CCS X 14
GB/T 5525-2025
Replacing GB/T 5525-2008
Vegetable fats and oils - Method for identification of
transparency, odour and taste
Issued on: OCTOBER 31, 2025
Implemented on: MAY 01, 2026
Issued by. State Administration for Market Regulation;
Standardization Administration of the People’s Republic of China.
Table of Contents
Foreword... 3
1 Scope... 5
2 Normative references... 5
3 Terms and definitions... 5
4 Preparation of test samples... 6
5 Identification of transparency... 6
6 Identification of odour and taste... 7
Annex A (normative) Selection of evaluators... 9
Foreword
This document was drafted in accordance with the provisions of GB/T 1.1-2020
“Directives for standardization - Part 1.Rules for the structure and drafting of
standardizing documents”.
This document replaces GB/T 5525-2008 “Vegetable fats and oils - Method for
identification of transparency, odor and flavor”. Compared with GB/T 5525-2008, in
addition to structural adjustments and editorial modifications, the main technical
changes are as follows.
a) ADD the terms and definitions of “odour” and “taste” (see 3.2, 3.3 of this
document);
b) ADD the thermometer (see 5.1.2 of this document);
c) MODIFY the “Expression of results” (see 5.3 of this document; 5.3 of the 2008
edition);
d) MODIFY the basic requirements for evaluating (see 6.2 of this document; 6.2 and
6.3 of the 2008 edition);
e) DELETE the alcohol lamp (see 6.1.4 of the 2008 edition);
f) MODIFY the sample size for determining odour and taste (see 6.3 of this
document; 6.4 of the 2008 edition);
g) ADD the procedure for determining the odour and taste of fat and oil samples
when they are solid or semi-solid at room temperature (see 6.3.2 of this document);
h) MODIFY the “description of odour” (see 6.4.1 of this document; 6.5.1 of the 2008
edition);
i) MODIFY the “description of taste” (see 6.4.2 of this document; 6.5.2 of the 2008
edition);
j) MODIFY the selection of evaluator (see Annex A of this document; 6.2.1 of the
2008 edition).
Attention is drawn to the possibility that some of the elements of this document may be
the subject of patent rights. The issuing authority of this document shall not be held
responsible for identifying any or all such patent rights.
This document was proposed by National Food and Strategic Reserves Administration.
This document shall be under the jurisdiction of National Technical Committee on
Grain and Oil of Standardization Administration of China (SAC/TC 270).
Vegetable fats and oils - Method for identification of
transparency, odour and taste
1 Scope
This document describes the methods for the preparation of test samples, identification
of transparency, and identification of odour and taste of vegetable fats and oils.
This document applies to the identification of transparency, odour, and taste of
vegetable fats and oils.
2 Normative references
The following referenced documents are indispensable for the application of this
document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
GB/T 15687 Animal and vegetable fats and oils - Preparation of test sample
3 Terms and definitions
For the purpose of this document, the following terms and definitions apply.
3.1
transparency
Degree to which light can pass through.
3.2
odour
Sensory characteristic perceived by the olfactory organs when smelling volatile
substances in fats and oils.
3.3
taste
Sensory characteristic perceived by the gustatory organs when tasting soluble
substances in fats and oils.
4 Preparation of test samples
Prepare homogeneous laboratory samples according to GB/T 15687, but the samples
do not need to be filtered or dried.
5 Identification of transparency
5.1 Instruments and equipment
5.1.1 Glass colorimetric tube. 100 mL, inner diameter 25 mm.
5.1.2 Thermometer. 0 ℃ ~ 100 ℃.
5.1.3 Incandescent lamp. Milky white glass bulb.
5.1.4 Constant temperature water bath. 0 ℃ ~ 100 ℃, temperature control accuracy
±1 ℃.
5.2 Operating method
5.2.1 When the fat and oil sample is liquid at room temperature, pour the sample into a
glass colorimetric tube (5.1.1) to the 100 mL mark, let it stand at 20 ℃ for 24 h (48 h
for castor oil), then place it in front of an incandescent lamp (5.1.3) (a white paper can
be placed behind the colorimetric tube simultaneously) to observe the transparency and
record the observation results.
5.2.2 When the fat and oil sample is solid or semi-solid at room temperature, melt the
sample according to the melting point of the fat and oil, but the temperature shall not
exceed the melting point by 5 ℃. After the sample has melted, pour the sample into a
glass colorimetric tube (5.1.1) to the 100 mL mark. Set the constant temperature water
bath (5.1.4) according to the “transparency” specification in the product standard, place
the colorimetric tube containing the sample in the constant temperature water bath, let
it stand for 24 h, then place it in front of an incandescent lamp (5.1.3) (a white paper
can be placed behind the colorimetric tube simultaneously). Quickly observe the
transparency and record the observation results.
NOTE. If there is no product standard, the temperature is set to the temperature at which the fat and
oil sample completely melts.
5.3 Expression of results
At the observation temperature, the results are expressed as “transparent”, “slightly
turbid”, or “turbid”. For example, transparency (20 ℃). transparent.
“Transparent” can also be expressed as “clear”, “crystal clear”, or “clear and
transparent”.
6 Identification of odour and taste
6.1 Instruments and equipment
6.1.1 Beaker. 100 mL.
6.1.2 Temperature-adjustable electric furnace. Voltage 220 V, 50 Hz, power less than
1000 W.
6.1.3 Thermometer. 0 ℃ ~ 100 ℃.
6.2 Basic requirements for evaluating
6.2.1 Evaluating laboratory
The evaluating room shall be well-ventilated, free from odours or residual smells, with
a room temperature of 20 ℃ ~ 25 ℃, no loud noise, sufficient light intensity, and soft
colors, avoiding strong contrasts.
The room or environment shall be kept quiet and undisturbed during evaluating.
6.2.2 Evaluator
Evaluators shall possess keen sensory organs and identification abilities. Selection of
evaluators shall be based on Annex A. During the evaluating, no communication is
allowed, and the following shall be observed.
a) No smoking or eating one hour before evaluating, but water may be allowed;
b) At normal physiological state during evaluating, neither hungry nor overly full;
c) No use of cosmetics or other products with strong odours during evaluating;
d) Rinse mouth with warm water before evaluating to remove any residue.
6.2.3 Evaluating time
The evaluating shall be conducted within 2 h after a meal and 1 h before a meal.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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