GB/T 21265-2007
ActivePungency degree sensory evaluation method for capsicum
辣椒辣度的感官评价方法
Application Summary AI generated
GB/T 21265-2007 specifies a sensory evaluation method for measuring the pungency degree of capsicum (chili peppers) and their products. It is applied in the food industry for quality control, product development, and labeling of chili-based ingredients, such as sauces, powders, and extracts. The standard provides a standardized procedure for trained sensory panels to assess heat intensity, ensuring consistency in pungency classification across manufacturers and testing laboratories.
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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.