GB/T 32733-2026Vanilla (English PDF)

Foreword

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

Drafting.

This document replaces GB/T 32733-2016 "Vanilla". Compared with GB/T 32733-2016, the only changes are structural adjustments and editorial modifications.

In addition, the main technological changes are as follows.

---The scope has been changed (see Chapter 1, Chapter 1 of the 2016 edition);

---Terminology and definitions, methods for determining moisture content, and sampling methods have been revised (see Chapter 3, Table 1, and 8.1, 2016 edition, page 3).

Chapters, Table 1, and Chapter 8);

---The "Form of Goods" has been changed (see Chapter 4, Chapter 4 of the 2016 edition);

---The method for determining vanillin and its content range have been revised (see 7.2, 2016 edition of 7.2);

---Packaging requirements for vanilla beans and chopped vanilla have been changed (see 10.1.1 and 10.1.2, 2016 editions of 10.1.1 and 10.1.2);

---Added requirements for "storage" and "transportation" (see 10.3 and 10.4).

This document is modified to adopt ISO 5565-1:1999 "Vanilla - Part 1: Specification".

The technical differences between this document and ISO 5565-1:1999, and the reasons therefor, are as follows.

---ISO 3493 has been replaced by GB/T 22268 (see Chapter 3), which is normatively referenced, and GB 5009.3 has been replaced by [other standards/standards].

ISO 5565-2:1999 (see Table 1) replaces ISO 5565-2:1999 (see 7.2) with the normatively referenced GB/T 32732, using the standard.

The referenced GB/T 12729.2 replaces ISO 948 (see 8.1) to adapt to my country's technical conditions and increase operability;

---The "Product Form" (see Chapter 4) has been changed to comply with our country's technical requirements;

---The content range for vanillin has been revised (see 7.2) to adapt to the current trade situation in our industry;

---The requirements for "Packaging" and "Marking" have been changed, and requirements for "Storage" and "Transportation" have been added (see Chapter 10) to meet the needs of this product.

Actual needs.

The following editorial changes have been made to this document.

---To harmonize with existing standards, the standard name has been changed to "Vanilla";

---The wording of "scope" has been changed (see Chapter 1);

---Change the title of Chapter 10 in ISO 5565-1:1999, "Packaging and Marking", to "Packaging, Marking, Storage and Transport".

Please note that some content in this document may involve patents. The issuing organization of this document assumes no responsibility for identifying patents.

This document was proposed by the All China Federation of Supply and Marketing Cooperatives.

This document is under the jurisdiction of the National Spices and Flavours Standardization Technical Committee (SAC/TC408).

1 Scope

The classification, chemical properties, packaging, labeling, storage and transportation requirements are described, along with sampling and testing methods.

This document applies to the quality assessment and trade of vanilla (vanilla beans, chopped vanilla, mixed vanilla and vanilla powder).

2 Normative references

The contents of the following documents, through normative references within the text, constitute essential provisions of this document. Dated citations are not included.

For references to documents, only the version corresponding to that date applies to this document; for undated references, the latest version (including all amendments) applies.

This document.

GB 5009.3 National Food Safety Standard - Determination of Moisture in Food GB/T 12729.2 Sampling Methods for Spices and Seasonings GB/T 22268 Vanilla vocabulary (GB/T 22268-2021, ISO 3493:2014, IDT) GB/T 32732 Vanilla Test Methods (GB/T 32732-2026, ISO 5565-2:1999, NEQ)

3 Terms and Definitions

The terms and definitions defined in GB/T 22268 apply to this document.

4 Product Form

The commercial forms of vanilla specified in this document are as follows.

a) Vanilla beans;

b) Chop the vanilla;

c) Mixed vanilla;

d) Vanilla powder.

5 General features