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GB/T 21171-2018 English PDF (GBT21171-2018)

GB/T 21171-2018 English PDF (GBT21171-2018)

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GB/T 21171-2018: Technical terms of fragrances and flavors

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.
GB/T 21171-2018
NATIONAL STANDARD OF THE
PEOPLE 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 solution may be cooled and filtered.
Note 3: ?€?Extract?€? is a general term.
Note 4: One or more solvents are subsequently removed in whole or in part. 3.2.3.2
Tincture and infusion
The solution as obtained by impregnating a natural raw material (2.1) in the presence of ethanol of variable concentrations or the solution as obtained through water-impregnating.
Note: For example, tincture of benzoin, tincture of grey amber, vanilla infusion.
3.2.3.3
Concrete
The extract (3.2.3.1) which is obtained by extracting a fresh natural raw material (2.1) through one or more solvents.
Note: One or more solvents are subsequently removed in whole or in part. 3.2.3.4
Pomade
A fat of characteristic aroma which is obtained by ?€?cold enfleurage?€? (the aroma component of the flower diffuses into the fat) or ?€?hot enfleurage?€? (the flower is immersed in the molten fat) of flower.
3.2.4
Natural flavoring substance
A substance which has a defined chemical structure and a fragrant nature as obtained from a food or animal or plant material (either not processed or processed by a food preparation process) by suitable physical method,
microbiological method, or enzymatic methods.
Note 1: Usually they are not used directly for consumption; but are suitable for human consumption at their applied concentrations.
Note 2: Salts of natural edible aromas which contain NH4+, Na+, K+, Ca2+, Fe3+ cations or Cl-, SO42-, CO32- anions are generally classified as natural flavoring substances.
3.2.5
Natural flavoring complex
A preparation which contains natural flavoring substances (3.2.4) as
obtained by a physical method (for example, distillation and solvent
extraction), an enzymatic method or a microbial method (that is, a non-single compound, but a mixture).
Note 1: These animal and plant raw materials may be unprocessed or
processed by traditional food preparation processes (such as drying, baking, fermentation) suitable for human consumption.
Note 2: Natural flavoring complex includes essential oils, essential oils of fruit juice, extracts, protein hydrolysates, distillates or any products through baking, heating, or enzymolysis.
3.3
Synthetic fragrance and flavor substance; synthetic aroma chemical
A substance which has defined chemical structure and aroma and/or aroma characteristics as formed through chemical synthesis method.
3.4
Maillard reaction products; non-enzyme browning reaction products
A product obtained by reacting a carbonyl group-containing compound (such as a reducing sugar or the like) with an amino group-containing compound (such as an amino acid, a peptide, etc.) under certain conditions (specific temperature and time).
fragrance and flavor ingredient (3.1) and/or adjuncts for fragrance
compound and flavorings (4.9).
Note: Generally, it is not consumed directly, but is used after being applied to flavoring products.
4.2
Fragrance compound; fragrance
A mixture prepared from fragrance ingredient (3.8) and adjuncts for
fragrance compound and flavorings (4.9) according to a certain formula. 4.3
Flavorings; compounded flavor
A product added to food, feed, food-related products to impart, modify, or enhance the aroma of the flavored product.
Note: It does neither include substances that are only sweet, sour or salty, nor include flavor enhancers.
4.3.1
Food flavorings
A concentrated blending mixture which consists of a food flavoring and/or thermal process flavorings (3.5) and adjuncts for food flavorings and
produces fragrance (except for formulations which produce only a salty, sweet or sour taste).
Note 1: It contains adjuncts for food flavorings or not.
Note 2: Usually it is not used directly for consumption, but for food
processing.
4.3.2
Feed flavorings
Flavorings (4.3) which are specially formulated for the flavoring of various animal feeds.
4.3.3
Flavorings contacted with oral cavity and lips
Flavorings (4.3) which is specially used to enhance the fragrance of
Liquid fragrance compound and flavorings
A variety of flavorings that appear in liquid form.
4.5.1
Oil-soluble liquid fragrance compound and flavorings
Liquid fragrance compound and flavorings (4.5) which use oil or oil-
soluble substances as solvent.
4.5.2
Water-soluble liquid fragrance compound and flavorings
Liquid fragrance compound and flavorings (4.5) which use water or
water-soluble substances as solvent.
4.6
Solid fragrance compound and flavorings
Various fragrance compound and flavorings (4.1) in the form of solids
(including powder).
4.6.1
Blended solid fragrance compound and flavorings
Fragrance compound and flavorings (4.1) in which the aroma and/or
flavor (5.2) ingredients are mixed with a solid (including powder) carrier. 4.6.2
Encapsulated fragrance compound and flavorings
The fragrance compound and flavorings (4.1) in particle form whose
aroma and/or flavor (5.2) ingredients are encapsulated in solid wall material in the form of a core material.
4.7
Emulsified fragrance compound and flavorings
Various fragrance compound and flavorings (4.1) in the form of emulsions. 4.8
Paste fragrance compound and flavorings
Threshold
The lowest concentration of a certain spice (3.1) that can be perceived by a sensory organ in a given medium.
Note: The same spice has different thresholds in different media, which can be divided into olfactory thresholds and taste thresholds.
5.6
Top note; head note; outgoing note
Top incense
The impression of aroma at the initial moment of sniffing the spice (3.1) or fragrance compound and flavorings (4.1).
Note 1: The top notes are the first aroma characteristics that people can smell. The duration is usually only a few minutes.
Note 2: The top notes are generally produced by spices which have strong aroma diffusing power and low boiling point.
Note 3: It is only applicable to fragrance ingredient as well as fragrance compound and flavorings.
5.7
Middle note; medium note
Mid-note
The main aroma of the spice (3.1) or fragrance compound and flavorings
(4.1).
Note 1: Middle note (5.7) is the aroma that is immediately felt by the scent after the top note (5.6), which remains stable or consistent over a relatively long period of time (typically 4 hours or longer).
Note 2: It is only applicable to fragrance ingredient as well as fragrance compound and flavorings.
5.8
Lower note; low note; base note; body note; back note; depth note;
dry-away
Tail aroma

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