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GB/T 21171-2018 English PDF (GBT21171-2018)
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GB/T 21171-2018: Technical terms of fragrances and flavors
GB/T 21171-2018
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 71.100.60
Y 41
Replacing GB/T 21171-2007
Technical terms of fragrances and flavors
(ISO 9235:2013, Aromatic natural raw materials - Vocabulary, MOD)
ISSUED ON: MAY 14, 2018
IMPLEMENTED ON: DECEMBER 01, 2018
Issued by: State Market Regulatory Administration;
Standardization Administration of PRC.
Table of Contents
Foreword ... 3
1 Scope ... 6
2 Terms of natural raw materials ... 6
3 Terms of fragrance and flavor ingredient ... 7
4 Terms of fragrance ... 15
5 Terms of blending ... 19
Index ... 23
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard replaces GB/T 21171-2007 “Technical terms of fragrances and
flavors”. As compared with GB/T 21171-2007, the main technical changes are
as follows:
- DELETE 15 terms and their definitions, namely: semi-synthetic fragrances
(see 2.5.1 of 2007 version), fully-synthetic fragrances (see 2.5.2 of 2007
version), daily fragrance ingredients (see 3.1.1 of 2007 version), daily
fragrance solvent (see 3.1.2.1 of 2007 version), daily fragrance carrier (see
3.1.2.2 of 2007 version), aroma substance (see 3.2.1 of 2007 version),
natural equivalent aroma substance (see 3.2.1.2 of 2007 version), artificial
aroma substances (see 3.2.1.3 of 2007 version), flavor synergists (see
3.2.2 of 2007 version), adjuncts for flavorings (see 3.2.4 of 2007 version),
artificial flavorings (see 3.3.5 of 2007 version), reconstituted xxxx flavorings
(see 3.3.6 of 2007 version), enhanced flavorings (see 3.3.7 of 2007 version),
salty flavorings (see 3.3.9 of 2007 version), other flavorings (see 3.5 of the
2007 version);
- MODIFY 2 terms, namely, oleoresin (see 2.2.1; 2.1.2.1 of 2007 version),
cold-pressed essential oil (see 3.2.2.1.2; 2.3.1.2 of 2007 version);
- MODIFY the English equivalent of 9 terms, namely: essential oil of fruit juice
(see 3.2.2.1.3; 2.3.1.3 of 2007 version), aromatic water (see 3.2.2.7; 2.3.7
of 2007 version), feed flavorings (see 4.3.2; 3.3.2 of 2007 version),
flavorings contacted with oral cavity and lips (see 4.3.3; 3.3.3 of 2007
version), liquid fragrance compound and flavorings (see 4.5; 3.6 of 2007
version), oil-soluble liquid fragrance compound and flavorings (see 4.5.1;
3.6.1 of 2007 version), water-soluble liquid fragrance compound and
flavorings (see 4.5.2; 3.6.2 of 2007 version), emulsified fragrance
compound and flavorings (see 4.7; 3.7 of 2007 version), paste fragrance
compound and flavorings (see 4.8; 3.9 of 2007 version);
- MODIFY 13 terms and their definitions, namely: dry-distilled essential oil
(see 3.2.2.1.4; 2.3.3.5 of 2007 version), terpeneless essential oil (see
3.2.2.3.1; 2.3.3.1 of 2007 version), terpenes (see 3.2.2.8; 2.3.8 of 2007
version); tincture and infusion (see 3.2.3.2; 2.4.1 of 2007 version), extracted
oleoresin (see 3.2.3.7; 2.4.2.5 of 2007 version), natural flavoring substance
(see 3.2.4; 3.2.1.1 of 2007 version), natural flavoring complex (see 3.2.5;
3.2.3 of 2007 version), thermal process flavorings (see 3.5; 3.3.8 of 2007
version), smoke flavorings (see 3.6; 3.3.10 of 2007 version), natural food
flavorings (see 4.3.4; 3.3.4 of 2007 version), solid fragrance compound and
flavorings (see 4.6; 3.8 of 2007 version), blended solid fragrance compound
Technical terms of fragrances and flavors
1 Scope
This standard defines the terms of natural raw materials, spices, fragrances and
blending.
This standard applies to normalizing the terms of flavor and fragrance industry.
2 Terms of natural raw materials
2.1
Natural raw material
Raw materials derived from plants, animals or microorganisms, including
products as obtained from such raw materials by physical methods,
enzymatic methods, microbial processing or conventional preparation
processes (e.g., extraction, distillation, heating, baking, fermentation).
Note: It may have additional requirements for other aspects of activity.
2.2
Exudate
Natural raw material (2.1) as secreted by plants.
2.2.1
Oleoresin
An exudate (2.2) which consists mainly of volatiles and resinous materials.
Note 1: For example, pine oleoresin, gurjum.
Note 2: Naturally exuded oleoresin is different from extracted oleoresin
(3.2.3.7).
2.2.1.1
Balsam
A kind of oleoresin (2.2.1). It is characterized by the presence of benzoic
Note 1: It is a general term for natural fragrance and flavor ingredient
[including derivatives of natural raw materials (resin-like materials, volatile
products, extracted products)] and synthetic fragrance and flavor ingredient.
Note 2: According to the use, it may be divided into two categories: fragrance
ingredient and flavor ingredient.
3.2
Natural fragrance and flavor ingredient; natural fragrance and flavor
material
The fragrance and flavor ingredient as obtained through processing the raw
materials of plants, animal, or microorganism as raw materials by a physical
method, an enzymatic method, a microbial method or a conventional food
processing method.
3.2.1
Derivatives of natural raw materials: resinous materials
3.2.1.1
Resin
The product obtained after removing the volatile component as completely
as possible from the oleoresin (2.2.1).
3.2.2
Derivatives of natural raw materials: volatile products
3.2.2.1
Essential oil
A product obtained from a plant-derived natural raw material (2.1) by any
of the following methods:
- Water vapor distillation;
- The exocarp of citrus fruits as processed by mechanical methods;
- Dry distillation.
It is obtained by physically separating the aqueous phase.
Note 1: Essential oils can be physically treated (e.g., filtered, decanted,
centrifuged), without significantly changing their composition.
3.2.2.2.1
Rectified essential oil
Essential oil (3.2.2.1) that has been fractionated in order to change the
content and/or color of certain components.
Note: For example, rectified mint essential oil.
3.2.2.2.2
Post-treated essential oil
Post-treated product.
Note: This type of product is designated as “adding the essential oil of the
special treatment type in front of the name”, such as decolorized essential
oil, washed essential oil, iron-removed essential oil.
3.2.2.3
Essential oil whose composition has significantly changed
3.2.2.3.1
Terpeneless essential oil
A rectified essential oil (3.2.2.2.1) which mainly contains monoterpenes
and whose certain fraction is partially removed.
3.2.2.3.2
“Terpeneless and sesquiterpeneless” essential oil
A rectified essential oil (3.2.2.2.1) which mainly contains monoterpenes and
sesquiterpene and whose certain fraction is partially removed.
3.2.2.3.3
“X-less” essential oil
Essential oils (3.2.2.1) in which the X component has been partially or
completely removed.
Note: For example, the essential oil of bergamot which does not contain
furocoumarin, essential oil of Mentha arvensis whose menthol content has
been partially reduced.
3.2.2.3.4
concentrated from essential oil (3.2.2.1), or the by-products which are
obtained through other separation techniques (3.2.2.1).
3.2.3
Derivatives of natural raw materials: extracting products
3.2.3.1
Extract
The product which is obtained from processing a natural raw material (2.1)
by one or more solvents.
Note 1: For example, coffee extract, tea extract.
Note 2: The resulting solutio...
Get QUOTATION in 1-minute: Click GB/T 21171-2018
Historical versions: GB/T 21171-2018
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GB/T 21171-2018: Technical terms of fragrances and flavors
GB/T 21171-2018
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 71.100.60
Y 41
Replacing GB/T 21171-2007
Technical terms of fragrances and flavors
(ISO 9235:2013, Aromatic natural raw materials - Vocabulary, MOD)
ISSUED ON: MAY 14, 2018
IMPLEMENTED ON: DECEMBER 01, 2018
Issued by: State Market Regulatory Administration;
Standardization Administration of PRC.
Table of Contents
Foreword ... 3
1 Scope ... 6
2 Terms of natural raw materials ... 6
3 Terms of fragrance and flavor ingredient ... 7
4 Terms of fragrance ... 15
5 Terms of blending ... 19
Index ... 23
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard replaces GB/T 21171-2007 “Technical terms of fragrances and
flavors”. As compared with GB/T 21171-2007, the main technical changes are
as follows:
- DELETE 15 terms and their definitions, namely: semi-synthetic fragrances
(see 2.5.1 of 2007 version), fully-synthetic fragrances (see 2.5.2 of 2007
version), daily fragrance ingredients (see 3.1.1 of 2007 version), daily
fragrance solvent (see 3.1.2.1 of 2007 version), daily fragrance carrier (see
3.1.2.2 of 2007 version), aroma substance (see 3.2.1 of 2007 version),
natural equivalent aroma substance (see 3.2.1.2 of 2007 version), artificial
aroma substances (see 3.2.1.3 of 2007 version), flavor synergists (see
3.2.2 of 2007 version), adjuncts for flavorings (see 3.2.4 of 2007 version),
artificial flavorings (see 3.3.5 of 2007 version), reconstituted xxxx flavorings
(see 3.3.6 of 2007 version), enhanced flavorings (see 3.3.7 of 2007 version),
salty flavorings (see 3.3.9 of 2007 version), other flavorings (see 3.5 of the
2007 version);
- MODIFY 2 terms, namely, oleoresin (see 2.2.1; 2.1.2.1 of 2007 version),
cold-pressed essential oil (see 3.2.2.1.2; 2.3.1.2 of 2007 version);
- MODIFY the English equivalent of 9 terms, namely: essential oil of fruit juice
(see 3.2.2.1.3; 2.3.1.3 of 2007 version), aromatic water (see 3.2.2.7; 2.3.7
of 2007 version), feed flavorings (see 4.3.2; 3.3.2 of 2007 version),
flavorings contacted with oral cavity and lips (see 4.3.3; 3.3.3 of 2007
version), liquid fragrance compound and flavorings (see 4.5; 3.6 of 2007
version), oil-soluble liquid fragrance compound and flavorings (see 4.5.1;
3.6.1 of 2007 version), water-soluble liquid fragrance compound and
flavorings (see 4.5.2; 3.6.2 of 2007 version), emulsified fragrance
compound and flavorings (see 4.7; 3.7 of 2007 version), paste fragrance
compound and flavorings (see 4.8; 3.9 of 2007 version);
- MODIFY 13 terms and their definitions, namely: dry-distilled essential oil
(see 3.2.2.1.4; 2.3.3.5 of 2007 version), terpeneless essential oil (see
3.2.2.3.1; 2.3.3.1 of 2007 version), terpenes (see 3.2.2.8; 2.3.8 of 2007
version); tincture and infusion (see 3.2.3.2; 2.4.1 of 2007 version), extracted
oleoresin (see 3.2.3.7; 2.4.2.5 of 2007 version), natural flavoring substance
(see 3.2.4; 3.2.1.1 of 2007 version), natural flavoring complex (see 3.2.5;
3.2.3 of 2007 version), thermal process flavorings (see 3.5; 3.3.8 of 2007
version), smoke flavorings (see 3.6; 3.3.10 of 2007 version), natural food
flavorings (see 4.3.4; 3.3.4 of 2007 version), solid fragrance compound and
flavorings (see 4.6; 3.8 of 2007 version), blended solid fragrance compound
Technical terms of fragrances and flavors
1 Scope
This standard defines the terms of natural raw materials, spices, fragrances and
blending.
This standard applies to normalizing the terms of flavor and fragrance industry.
2 Terms of natural raw materials
2.1
Natural raw material
Raw materials derived from plants, animals or microorganisms, including
products as obtained from such raw materials by physical methods,
enzymatic methods, microbial processing or conventional preparation
processes (e.g., extraction, distillation, heating, baking, fermentation).
Note: It may have additional requirements for other aspects of activity.
2.2
Exudate
Natural raw material (2.1) as secreted by plants.
2.2.1
Oleoresin
An exudate (2.2) which consists mainly of volatiles and resinous materials.
Note 1: For example, pine oleoresin, gurjum.
Note 2: Naturally exuded oleoresin is different from extracted oleoresin
(3.2.3.7).
2.2.1.1
Balsam
A kind of oleoresin (2.2.1). It is characterized by the presence of benzoic
Note 1: It is a general term for natural fragrance and flavor ingredient
[including derivatives of natural raw materials (resin-like materials, volatile
products, extracted products)] and synthetic fragrance and flavor ingredient.
Note 2: According to the use, it may be divided into two categories: fragrance
ingredient and flavor ingredient.
3.2
Natural fragrance and flavor ingredient; natural fragrance and flavor
material
The fragrance and flavor ingredient as obtained through processing the raw
materials of plants, animal, or microorganism as raw materials by a physical
method, an enzymatic method, a microbial method or a conventional food
processing method.
3.2.1
Derivatives of natural raw materials: resinous materials
3.2.1.1
Resin
The product obtained after removing the volatile component as completely
as possible from the oleoresin (2.2.1).
3.2.2
Derivatives of natural raw materials: volatile products
3.2.2.1
Essential oil
A product obtained from a plant-derived natural raw material (2.1) by any
of the following methods:
- Water vapor distillation;
- The exocarp of citrus fruits as processed by mechanical methods;
- Dry distillation.
It is obtained by physically separating the aqueous phase.
Note 1: Essential oils can be physically treated (e.g., filtered, decanted,
centrifuged), without significantly changing their composition.
3.2.2.2.1
Rectified essential oil
Essential oil (3.2.2.1) that has been fractionated in order to change the
content and/or color of certain components.
Note: For example, rectified mint essential oil.
3.2.2.2.2
Post-treated essential oil
Post-treated product.
Note: This type of product is designated as “adding the essential oil of the
special treatment type in front of the name”, such as decolorized essential
oil, washed essential oil, iron-removed essential oil.
3.2.2.3
Essential oil whose composition has significantly changed
3.2.2.3.1
Terpeneless essential oil
A rectified essential oil (3.2.2.2.1) which mainly contains monoterpenes
and whose certain fraction is partially removed.
3.2.2.3.2
“Terpeneless and sesquiterpeneless” essential oil
A rectified essential oil (3.2.2.2.1) which mainly contains monoterpenes and
sesquiterpene and whose certain fraction is partially removed.
3.2.2.3.3
“X-less” essential oil
Essential oils (3.2.2.1) in which the X component has been partially or
completely removed.
Note: For example, the essential oil of bergamot which does not contain
furocoumarin, essential oil of Mentha arvensis whose menthol content has
been partially reduced.
3.2.2.3.4
concentrated from essential oil (3.2.2.1), or the by-products which are
obtained through other separation techniques (3.2.2.1).
3.2.3
Derivatives of natural raw materials: extracting products
3.2.3.1
Extract
The product which is obtained from processing a natural raw material (2.1)
by one or more solvents.
Note 1: For example, coffee extract, tea extract.
Note 2: The resulting solutio...
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