GB/T 12729.10-2008
ActiveSpices and condiments - Determination of ethanol - Soluble extract
香辛料和调味品 醇溶抽提物的测定
Application Summary AI generated
This standard specifies the method for determining the ethanol-soluble extract content in spices and condiments. It is applied in the food industry for quality control and authentication of products like chili powder, pepper, and cinnamon, where the extract level indicates flavor intensity and purity. The test is used by manufacturers and testing laboratories to verify compliance with product specifications.
Related Standards
GB/T 19420-2003
Terminology of salt-making industry
GB/T 18782-2002
Determination of 3-chloro-1，2-propandiol in condiments
GB/T 8618-2001
The sampling methods of the main products in the salt industry
GB/T 18187-2000
Fermented vinegar
GB/T 18186-2000
Fermented soy sauce
GB/T 18104-2000
Konjak refined powder
GB/T 14156-1993
Classification and code of flavouring substances
GB/T 12729.1-1991
Spices and condiments--Nomenclature first list
Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.