GB/T 14454.7-2008

Active

Fragrance/Flavor substances - Determination of freezing point

香料冻点的测定

Standard Type

GBT

ICS

71.100.60

CCS

Y41

Status

Active

Issue Date

2008-07-15

Implementation

2008-11-01

Centralized Committee

中国轻工业联合会

Issuing Authority

中华人民共和国国家质量监督检验检疫总局、中国国家标准化管理委员会

Application Summary AI generated

This standard specifies a method for determining the freezing point of fragrance and flavor substances, which is a key purity and quality indicator. It is applied in the chemical industry for quality control and batch consistency testing of raw materials used in perfumes, cosmetics, and food flavorings. The method is particularly relevant for solid or semi-solid aromatic compounds where freezing point correlates with composition.

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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.