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GB/T 15682-2025: Inspection of grains and oils - Method of sensory evaluation of paddy or rice cooking and eating quality
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GB/T 15682-2025	English	279	Add to Cart	3 days [Need to translate]	Inspection of grains and oils - Method of sensory evaluation of paddy or rice cooking and eating quality
GB/T 15682-2008	English	210	Add to Cart	0--9 seconds. Auto-delivery	Inspection of grain and oils - Method for sensory evaluation of paddy or rice cooking and eating quality
GB/T 15682-1995	English	279	Add to Cart	3 days [Need to translate]	Rice--Determination of cooking test quality

GB/T 15682-2025: Inspection of grains and oils - Method of sensory evaluation of paddy or rice cooking and eating quality

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ICS 67.060 CCSB20 National Standards of the People's Republic of China Replaces GB/T 15682-2008 Grain and oil testing. quality of cooked rice and paddy. Evaluation methods Published on 2025-10-05 Implemented on May 1, 2026 State Administration for Market Regulation The State Administration for Standardization issued a statement.

Foreword

This document complies with the provisions of GB/T 1.1-2020 "Standardization Work Guidelines Part 1.Structure and Drafting Rules of Standardization Documents". Drafting. This document replaces GB/T 15682-2008 "Sensory Evaluation Methods for the Cooking and Edible Quality of Rice and Grain in Grain and Oil Inspection", and is consistent with GB/T 15682- Compared to.2008, aside from structural adjustments and editorial changes, the main technical changes are as follows. ---The scope has been changed (see Chapter 1, Chapter 1 of the.2008 edition); ---The term and definition of "rice quality evaluator" have been added (see 3.2); ---The terms and definitions of "Junior Evaluator" and "Preferred Evaluator" have been deleted (see sections 3.2 and 3.3 of the.2008 edition); ---The relevant content regarding the selection of reference samples has been changed (see 4.3.2, 6.1.4 in the.2008 version); ---The relevant content regarding the preparation of small-scale and large-scale rice samples has been revised (see 4.3.5, 4.3.6, and 6.2 of the.2008 version); ---The judging criteria have been revised (see 4.4, Chapter 7 of the.2008 edition); ---The judging procedure has been changed (see 4.5, Chapter 8 of the.2008 edition); ---The result representation has been changed (see 4.6, 8.3 in the.2008 version); ---Added relevant content on instrumental measurement methods (see Chapter 5); ---The requirements for the selection and training methods of rice quality evaluators have been revised (see Appendix A, Appendix A of the.2008 edition); ---Appendix B (Normative) "Verification Method for Instrument Testing Accuracy" has been added (see Appendix B). Please note that some content in this document may involve patents. The issuing organization of this document assumes no responsibility for identifying patents. This document was proposed by the National Food and Strategic Reserves Administration. This document is under the jurisdiction of the National Technical Committee on Standardization of Grain and Oil (SAC/TC270). This document was drafted by. the National Academy of Food and Strategic Reserves Administration, the Heilongjiang Provincial Grain Quality and Safety Monitoring and Technology Center, and the Hubei Provincial Grain and Strategic Reserves Administration. Hebei Provincial Grain and Oil Food Quality Supervision and Testing Center, Jilin Provincial Grain and Oil Hygiene Inspection and Monitoring Station, Shandong Provincial Grain and Oil Testing Center, Liaoning Provincial Grain and Food Quality Supervision and Testing Center Grain Reserve Affairs Service Center, Anhui Provincial Grain and Oil Product Quality Supervision and Inspection Station, China National Rice Research Institute, Guangxi Zhuang Autonomous Region Grain and Oil Quality Inspection Center Testing Center, Jiangsu Provincial Grain and Oil Quality Monitoring Center, Ningxia Hui Autonomous Region Grain and Oil Product Quality Testing Center, Hunan Provincial Grain and Oil Product Quality Monitoring Center Center, Dalian Grain and Oil Inspection and Testing Institute, Jiangsu Academy of Agricultural Sciences, Guangdong Xingchuang Zhongpu Instrument Co., Ltd., Guangdong Provincial Institute of Grain Science Limited Liability Company, Henan University of Technology. The main drafters of this document are. Duan Xiaoliang, Wang Qing, Xing Xiaoting, Xu Chunfeng, Hong Yu, Ni Shanshan, Wu Yan, Wang Ruijie, Lu Feng, and Wang Xinwen. Hu Xianqiao, Sun Hui, Zhang Dong, Huang Dong, Jia Jirong, Zhao Jing, Ni Xiaoying, Chen Yuan, Zhang Hui, Zhao Chunfang, Ding Haiquan, Zhu Mei, Chen Wei, Zhou Xianqing. The release history of this document and the document it replaces is as follows. ---First published in.1995 as GB/T 15682-1995, and revised for the first time in.2008; ---This is the second revision. Grain and oil testing. quality of cooked rice and paddy. Evaluation methods

1 Scope

This document describes sensory evaluation methods and instrumental methods for determining the cooked and edible quality of rice. This document applies to the evaluation and testing of the cooking and edible quality of rice and paddy.

2 Normative references

The contents of the following documents, through normative references within the text, constitute essential provisions of this document. Dated citations are not included. For references to this document, only the version corresponding to that date applies. For undated references, the latest version (including all amendments) applies. This document. GB/T 1354 Rice GB/T 5491 Sampling and Divided Sampling Methods for the Inspection of Grains and Oils GB 5749 Standard for Drinking Water Quality GB/T 10220 General Introduction to Sensory Analysis Methodology GB/T 13868 Sensory Analysis - General Guidelines for Establishing Sensory Analysis Laboratories LS/T 1534 Reference Samples for Tasting and Scoring of Japonica Rice LS/T 1535 Reference Samples for Tasting and Scoring of Indica Rice

3 Terms and Definitions

The following terms and definitions apply to this document. 3.1 After rice is cooked into rice under specified conditions, it undergoes sensory evaluation by rice quality evaluators according to prescribed procedures; or... The process of using instruments to test the edible quality of rice or cooked rice according to a procedure. 3.2 Personnel who have been selected and trained to have the ability to perform sensory evaluation and analysis of rice edible quality. 4.Sensory evaluation method 4.1 Principle Rice, processed through hulling and milling, was prepared to meet the Grade III requirements specified in GB/T 1354 and used as a sample. Commercial rice was used directly as... Sample. Under specified conditions, a certain amount of sample is cooked into rice. Rice quality evaluators assess the rice's aroma, appearance, and palatability. The rice was evaluated based on factors such as its texture, flavor, and the quality of cold rice. The evaluation results were expressed as the average of the comprehensive scores given by the rice quality evaluators. ...