NY/T 604-2006
AbolishedGreen coffee
生咖啡
Catalogue
前言 → 1 范围 → 2 规范性引用文件 → 3 术语和定义 → 4 要求 Foreword → 1 Scope → 2 Normative References → 3 Terms and Definitions → 4 Requirements
Scope
This standard specifies the terms and definitions, requirements, test methods, judgment rules, as well as packaging, marking, storage and transport of green coffee. This standard applies to the quality assessment and trade of wet-processed green coffee of small-grain coffee (also known as Arabica coffee, scientific name Coffea arabica Linnaeus); dry-processed green coffee of small-grain coffee and green coffee of medium-grain coffee (also known as Robusta coffee, scientific name Coffea canephora Pierre ex Froehner) may also refer to this standard.
本标准规定了生咖啡的术语和定义.要求 .试验方法 .判定规则以及包装 ,标识.贮存和运输。本标准适用于小粒种咖啡(也称阿拉伯咖啡 ,学名为 Cojfee arabica Linnaeus)湿泫加工的生咖啡的质量鉴定及其贸易 ,小粒种咖啡干法加工的生咖啡,中粒种(边称罗巴斯塔咖啡,学名为 Coffee canepho-Ta Pierre ex Froehner) 的生咖啡也可参照使用。
Normative References
Keywords
Application Summary AI generated
Coffee producers, traders, and quality inspection agencies use this standard to evaluate the quality of green coffee. It defines grading, sensory requirements, physicochemical limits, and testing methods to ensure consistent quality in trade. This standard is important for regulating the green coffee market and protecting consumer interests.
咖啡生产商、贸易商和质检机构使用本标准来评估生咖啡的质量。它规定了生咖啡的分级、感官要求、理化指标和检测方法，确保交易中的品质一致性。该标准对规范生咖啡市场、保护消费者利益具有重要意义。
AI Summary AI generated
This standard specifies terms, requirements, test methods, judgment rules, packaging, and labeling for green coffee, applicable to quality assessment and trade of wet-processed Arabica green coffee, with dry-processed Arabica and Robusta coffee for reference. It classifies green coffee into three grades, setting sensory, appearance, and physicochemical limits (e.g., lead, HCH, DDT), and references multiple testing method standards. The revision removed the copper limit and adjusted limits for lead and pesticide residues.
本标准规定了生咖啡的术语、要求、试验方法、判定规则及包装标识等，适用于小粒种咖啡湿法加工的生咖啡质量鉴定与贸易，干法加工的小粒种和中粒种咖啡可参照使用。标准将生咖啡分为三级，对感官特性、外观及理化指标（如铅、六六六、滴滴涕限量）提出要求，并引用了多项检测方法标准。修订版删除了铜限量，调整了铅和农药残留限量。
Key Sentences extracted from text
本标准规定了生咖啡的术语和定义.要求 .试验方法 .判定规则以及包装 ,标识.贮存和运输。
本标准适用于小粒种咖啡(也称阿拉伯咖啡 ,学名为 Cojfee arabica Linnaeus)湿泫加工的生咖啡的质量鉴定及其贸易 ,小粒种咖啡干法加工的生咖啡,中粒种(边称罗巴斯塔咖啡,学名为 Coffee canepho-Ta Pierre ex Froehner) 的生咖啡也可参照使用。
生呐啡分为 -级 二级,三级,各等级的生咖啡的外观和感官特性应符合表1的要求。
杯品指利用人的视觉,嗅觉和味觉等生理功能对咖啡质量进行综合评价。
本标准由中华人民共和国农业部提出。
This standard specifies the terms and definitions, requirements, test methods, judgment rules, as well as packaging, marking, storage and transport of green coffee.
This standard applies to the quality assessment and trade of wet-processed green coffee of small-grain coffee (also known as Arabica coffee, scientific name Coffea arabica Linnaeus); dry-processed green coffee of small-grain coffee and green coffee of medium-grain coffee (also known as Robusta coffee, scientific name Coffea canephora Pierre ex Froehner) may also refer to this standard.
Green coffee is divided into Grade 1, Grade 2, and Grade 3; the appearance and sensory characteristics of green coffee of each grade shall meet the requirements of Table 1.
Cup tasting refers to the comprehensive evaluation of coffee quality using human physiological functions such as vision, smell, and taste.
This standard was proposed by the Ministry of Agriculture of the People's Republic of China.
Standard Timeline
Changes from replaced version:
- 删去了4.4表4中铜的限量要求
- 将4.4表4中铅的限量改为0.5 mg/kg
- 将4.4表4中六六六、滴滴涕的限量要求改为0.2 mg/kg
- Deleted the limit requirement for copper in Table 4 of clause 4.4
- Changed the limit for lead in Table 4 of clause 4.4 to 0.5 mg/kg
- Changed the limit requirement for HCH and DDT in Table 4 of clause 4.4 to 0.2 mg/kg