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GB/T 22268-2021Vanilla - Vocabulary (English PDF)

香荚兰 词汇

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Issued by

State Administration for Market Regulation, China National Standardization Administration

Level / Type

National · Recommended

Issue date

December 31, 2021

Implementation date

July 1, 2022

Scope

GB/T 22268-2021 is the English-translated version of 香荚兰 词汇.

GB/T 22268-2021 is the Chinese vocabulary for vanilla.

It defines the terms in common use for the crop and the traded product, beginning with green vanilla, the fully ripe fruit on the plant, and cured or prepared vanilla, the fresh fruit processed to develop its aroma, and going on to the appearance and the commercial types of cured vanilla, such as the pod, the vanilla bean and split vanilla.

It applies to the production, research, teaching and trade of Vanilla fragrans Ames, synonym Vanilla planifolia Andrews, of Vanilla tahitensis J.W. Moore and of products from hybrid seeds of Vanilla fragrans Ames, but not to other vanilla plants such as Vanilla pompona Schiede.

Appendix A gives the equivalent French terms. Identical with ISO 3493:2014, it replaces GB/T 22268-2008, was issued on 31 December 2021 and has applied since 1 July 2022.

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Document preview — GB/T 22268-2021

National Standard of the People's Republic of China

Classification
B 30

Issued by: State Administration for Market Regulation, China National Standardization Administration

Contents

  • Foreword
  • 1 Scope
  • 2 Normative references
  • 3 Terms and Definitions

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1: Structure and Drafting Rules of Standardization Documents" drafted.

This document replaces GB/T 22268-2008 "Vanilla Vocabulary", compared with GB/T 22268-2008, except for structural adjustment and editorial In addition to the changes, the main technical changes are as follows:

--- In order to be consistent with the existing product names in our industry, the standard name was changed from "Vanilla Vocabulary" to "Vanilla Vocabulary", and this article was changed.

All references to "Vanilla" in the Articles are amended to "Vanilla";

--- Changed the description of the object applicable to this document in "Scope" (see Chapter 1, Chapter 1 of the 2008 edition);

---Changed the terms "smoked vanilla", "fruit pods", "conventional vanilla", "frozen vanilla", "imprint", "safflower silk", "top vanilla", "defective fragrance" "Grass" (see 3.1.2, 3.2.1, 3.2.5, 3.4.3, 3.4.4, 3.4.6, 3.4.9, 3.4.10, 2.2, 3.1, 3.5, 5.3, 5.4, 5.6, 5.9, 5.10). This document is equivalent to ISO 3493:2014 "Vanilla Vocabulary". This document adds a chapter "Normative References".

The following minimal editorial changes have been made to this document.

--- The word "this International Standard" is replaced by this document;

--- Change the "English term Termesanglais" in the header column of Table A.1 of "Appendix A" to "Chinese term Termeschinoise".

1 Scope

This document defines common terms for vanilla.

This document applies to the production, research, teaching and trade of the following vanilla plants.

a) VanillafragransAmes, syn. VanillaplanifoliaAndrews and in Bourbon, Indonesia, Mexico In other regions, different names of vanilla are used in trade due to different geographical origins;

b) Vanillatahitensis J.W. Moore;

c) Products obtained from hybrid seeds of VanillafragransAmes.

This document does not apply to the production, research, teaching and trade of other vanilla plants (Vanillapomponaschiede). in this document See Appendix A for the equivalent French terminology of the terms.

Note 1: "Bourbon" refers to Vanillafragrans Ames produced in Comoros, Reunion, Madagascar and Mauritius.

Note 2: Other major vanilla producing countries are (in alphabetical order) China, India, Indonesia, Mexico, Papua New Guinea and Tonga.

2 Normative references

There are no normative references in this document.

3 Terms and Definitions

3.1 Production-related terms and definitions

3.1.1 Fresh vanilla greenvanila

Fully ripe fruit on a vanilla plant.

3.1.2 Prepared vanilla curedvanila; preparedvanila

Appropriately processed fresh vanilla (3.1.1) for enhanced aroma.

Note: The prepared vanilla is dark brown.

3.2 Terms and definitions related to appearance characteristics and commodity types of prepared vanilla

3.2.1 Pod

Whole fruit on a vanilla plant (capsule pod in botany).

3.2.2 Vanilla bean vanilapod

The trade name for vanilla, consisting of intact pods (3.2.1) which may be split.

3.2.3 Split vanilla splitvanila

Vanilla partially split longitudinally from the uncinate process (3.3.2).

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 20 pages — is available in the English PDF.

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