GB/T 33406-2016
ActiveGuidelines for threshold determination of Baijiu flavor substances
白酒风味物质阈值测定指南
Application Summary AI generated
This standard provides a systematic methodology for determining the sensory threshold values of flavor compounds in Baijiu (Chinese distilled spirits). It is applied in the liquor industry for quality control, product development, and flavor research, enabling producers to scientifically evaluate the impact of specific aroma substances on overall taste and aroma perception. The guidelines are used by sensory evaluation laboratories and R&D departments to standardize threshold testing procedures, ensuring consistent flavor profiling across different Baijiu varieties.
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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.