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GB/T 38495-2020: Sensory analysis - Sensory evaluation of Chinese pepper pungency intensity - Scoville index determination method
Status: Valid
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 38495-2020 | English | 339 |
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Sensory analysis - Sensory evaluation of Chinese pepper pungency intensity - Scoville index determination method
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GB/T 38495-2020
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Basic data | Standard ID | GB/T 38495-2020 (GB/T38495-2020) | | Description (Translated English) | Sensory analysis - Sensory evaluation of Chinese pepper pungency intensity - Scoville index determination method | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | B04 | | Classification of International Standard | 67.240 | | Word Count Estimation | 18,165 | | Date of Issue | 2020-03-06 | | Date of Implementation | 2020-03-06 | | Quoted Standard | GB/T 10221; GB/T 12310; GB/T 13868; GB 17323 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | | Summary | This standard specifies the method for sensory evaluation of numbness of Zanthoxylum bungeanum by Scoville index method. This standard is applicable to the sensory evaluation of the numbness of dried Chinese prickly ash, Chinese prickly ash, prickly ash powder, prickly ash oil, prickly ash oleoresin and other prickly ash and hemp-flavored condiments. | GB/T 38495-2020: Sensory analysis - Sensory evaluation of Chinese pepper pungency intensity - Scoville index determination method
---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.
Note 1. Referred to as numbness. Unsaturated fatty acid amides mainly act on mechanoreceptors and pain receptors, and regulate the two-pore potassium channels
(KCNK) or transient receptor potential ion channels (TRPA1, TRPV1) and voltage-gated sodium ion channels (VGSC).
Note 2. The numbness of peppercorns generally includes numbing, tingling, vibrating, astringency, and saliva-
ting) and so on. Some peppercorn hemp sensations also include temperature perception and burning taste perception such as burning.
Note 3. The numbness of peppercorns defined in this standard does not include the odor and flavor perception caused by the volatile substances of peppercorns.
3.2
Numbness
The degree of perceived tingling can be quantified by the Scoville Index or scale value.
3.3
Punching section
According to the test conditions of this standard and the expected level of tingling, the tested sample is divided into several sections according to tingling from weak to strong, and the section name
They are. A ', B', C ', A, B, C, D, E, F, G, H, which are expressed in English alphabetical order, A' is the weakest tingling sensation, and H is the strongest tingling sensation.
Section.
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