GB/T 15682-2008
Inspection of grain and oils.Method for sensory evaluation of paddy or rice cooking and eating quality (English Version)

Standard No.

GB/T 15682-2008

Language

Chinese, Available in English version

Release Date

2008

Published By

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China

Latest

GB/T 15682-2008

Replace

GB/T 15682-1995

Scope

This standard specifies the terms and definitions, principles, instruments and utensils, operation steps, content, sequence, requirements and presentation of scoring results of rice quality tasting evaluation of paddy and rice cooking test. This standard applies to the cooking test of paddy and rice and the evaluation of the eating quality of rice.

GB/T 15682-2008 Referenced Document

• GB 1354 Rice*， 2009-03-28 Update
• GB 5491 Inspection of grain and oilseeds--Methods for sampling and sample reduction
• GB/T 10220 Sensory analysis.Methodology.General guidance*， 2012-06-29 Update
• GB/T 13868 Sensory analysis.General guidance for the design of test rooms*， 2009-04-08 Update

GB/T 15682-2008 history

• 2008 GB/T 15682-2008 Inspection of grain and oils.Method for sensory evaluation of paddy or rice cooking and eating quality
• 1995 GB/T 15682-1995 Rice--Determination of cooking test quality