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YC/T 530-2015: Flue-cured tobacco. Sensory evaluation methods for quality and style characteristics of tobacco leaves
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| YC/T 530-2015 | English | 239 |
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Flue-cured tobacco. Sensory evaluation methods for quality and style characteristics of tobacco leaves
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YC/T 530-2015
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Basic data | Standard ID | YC/T 530-2015 (YC/T530-2015) | | Description (Translated English) | Flue-cured tobacco. Sensory evaluation methods for quality and style characteristics of tobacco leaves | | Sector / Industry | Tobacco Industry Standard (Recommended) | | Classification of Chinese Standard | X87 | | Classification of International Standard | 65.16 | | Word Count Estimation | 10,133 | | Date of Issue | 2015-01-26 | | Date of Implementation | 2015-02-15 | | Quoted Standard | GB/T 16447; GB/T 19616 | | Regulation (derived from) | State Tobacco Monopoly Bureau, Announcement of approval 14 Industry Standards: Industry Standard Filing Announcement 2015 No. 2 (Total number 182) | | Issuing agency(ies) | State Tobacco Monopoly Administration | | Summary | This Standard defines the quality style characteristic sensory evaluation, the term flue-cured tobacco, general requirements and the results of statistical methods. Sensory Evaluation and Analysis This Standard applies to flue-cured tobacco quality style characteristics. | YC/T 530-2015: Flue-cured tobacco. Sensory evaluation methods for quality and style characteristics of tobacco leaves
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Flue-cured tobacco. Sensory evaluation methods for quality and style characteristics of tobacco leaves
ICS 65.160
X87
Record Number. 49173-2015
People's Republic of China tobacco industry standards
Flue-cured tobacco quality style characteristic sensory evaluation method
Issued on. 2015-01-26
2015-02-15 implementation
State Tobacco Monopoly Bureau issued
Foreword
This standard was drafted in accordance with GB/T 1.1-2009 given rules.
This standard was proposed by the State Tobacco Monopoly Bureau.
This standard by the National Standardization Technical Committee on Tobacco Cigarette Standard Technical Committee (SAC/TC144/SC10) centralized.
This standard drafting units. China Tobacco Corporation, Zhengzhou Tobacco Research Institute, Guizhou Tobacco Industry Co., Ltd., Henan tobacco industry has
Limited liability company, Warburg food flavors and fragrances (Shanghai) Co., Ltd., Fujian tobacco industry limited liability company, Hubei tobacco industry limited liability
The company, Shanghai Tobacco Group Co., Ltd., Zhejiang Tobacco Industry Co., Ltd., Shandong Tobacco Industry Co., Ltd., Hunan Tobacco
Industry Co., Ltd., Jiangsu tobacco industry limited liability company, the Guangdong Tobacco Industry Co., Ltd., in Anhui Tobacco Industry Co., Ltd.
The company, China Tobacco Yunnan Industrial Co., Ltd., Shanghai Peony flavor spices Limited.
The main drafters of this standard. Roden Hill, Bing, Ma Yuping, Liu Zhongxiang, Zhaozhen Yi Fan strong, Xiong Bin, Zhang Zhaoping, store China Sea, Ruan Xiaoming,
High Zehua, Binding Stem Tops, Zhang Ying, intercalation of Shu Junsheng, Liu Jianfu, Liu Qiang, Qiaoxue Yi, Shen Yujun, Wang Xing.
Flue-cured tobacco quality style characteristic sensory evaluation method
1 Scope
This standard defines the quality style characteristic sensory evaluation, the term flue-cured tobacco, the general requirements and the results of statistical methods.
Sensory Evaluation and Analysis This standard applies to flue-cured tobacco quality style characteristics.
2 Normative references
The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein
Member. For undated references, the latest edition (including any amendments) applies to this document.
GB/T 16447 Tobacco and tobacco products conditioning and testing atmosphere
General principles GB/T 19616 bulk raw tobacco samples
3 Terms and Definitions
Appendix A of the terms and definitions apply to this document.
4 Requirements
4.1 Sensory Evaluation Form
Sensory evaluation form of the method are given in Table 1.
Table 1 flue-cured tobacco quality style characteristic sensory evaluation table
Sample Code.
Item Index scale value
Fragrant hay 0 [] 1 [] 2 [] 3 [] 4 [] 5 []
Sweet incense 0 [] 1 [] 2 [] 3 [] 4 [] 5 []
N sweet 0 [] 1 [] 2 [] 3 [] 4 [] 5 []
With Sweet 0 [] 1 [] 2 [] 3 [] 4 [] 5 []
Green fragrance 0 [] 1 [] 2 [] 3 [] 4 [] 5 []
Woody 0 [] 1 [] 2 [] 3 [] 4 [] 5 []
Bean 0 [] 1 [] 2 [] 3 [] 4 [] 5 []
Hong nuts 0 [] 1 [] 2 [] 3 [] 4 [] 5 []
Jiao Xiang 0 [] 1 [] 2 [] 3 [] 4 [] 5 []
Spices 0 [] 1 [] 2 [] 3 [] 4 [] 5 []
Fruit 0 [] 1 [] 2 [] 3 [] 4 [] 5 []
Fragrant herbs 0 [] 1 [] 2 [] 3 [] 4 [] 5 []
Floral 0 [] 1 [] 2 [] 3 [] 4 [] 5 []
Resin incense 0 [] 1 [] 2 [] 3 [] 4 [] 5 []
Wine 0 [] 1 [] 2 [] 3 [] 4 [] 5 []
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