GB/T 38495-2020
ActiveSensory analysis—Sensory evaluation of Chinese pepper pungency intensity—Scoville index determination method
感官分析 花椒麻度评价 斯科维尔指数法
Application Summary AI generated
This standard specifies a sensory analysis method for evaluating the pungency intensity of Chinese pepper (Zanthoxylum) using the Scoville index determination method. It is applied in the food industry, particularly for quality control, product development, and labeling of Sichuan pepper-based products such as seasonings, sauces, and spicy snacks. The standard provides a systematic procedure for trained sensory panels to quantify the numbing and pungent sensation, ensuring consistency in pungency measurement across different batches and manufacturers.
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