T/CSIQ 77002-2020
Determination of total capsaicinoid content and pungency degree gradation for spicy condiments (English Version)

Standard No.

T/CSIQ 77002-2020

Language

Chinese, Available in English version

Release Date

2020

Published By

Group Standards of the People's Republic of China

Latest

T/CSIQ 77002-2020

Scope

This document specifies the method for determining the content of capsaicinoids in spicy condiments, as well as the calculation and grading methods for spiciness. This document is applicable to high-performance liquid chromatography (fluorescence detector) for detecting the content of capsaicinoids in spicy condiments and determining the spiciness and grade of spicy condiments.

T/CSIQ 77002-2020 history

• 2020 T/CSIQ 77002-2020 Determination of total capsaicinoid content and pungency degree gradation for spicy condiments