Chinese Standard: GB/T 38495-2020

Sensory analysis—Sensory evaluation of Chinese pepper pungency intensity—Scoville index determination method

全国感官分析标准化技术委员会(SAC/TC 566)

本标准规定了采用斯科维尔指数法对花椒麻度进行感官评价的方法。
 本标准适用于干花椒、鲜花椒、花椒粉、花椒油、花椒油树脂等花椒及麻味调味品的麻度感官评价。

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