GB/T 43954-2024Essential oil of red multilayered rose (English PDF)

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 for standardization documents" Drafting:

Please note that some of the contents of this document may involve patents: The issuing organization of this document does not assume the responsibility for identifying patents:

This document was proposed by China Light Industry Federation:

This document is under the jurisdiction of the National Technical Committee on Standardization of Flavors and Fragrances and Cosmetics (SAC/TC257):

This document was drafted by: Shandong Fanglei Rose Technology Development Co:, Ltd:, Pingyin County Special Industry Development Center, Jinan Market Supervision Administration Bureau of Management, Pingyin County Market Supervision and Administration Bureau, Shanghai Spice Research Institute Co:, Ltd:, Pingyin County Natural Resources Bureau, Pingyin County Rose Research Institute, Jinan HUALU FOOD LIMITED:

The main drafters of this document are: Xie Yuan, Xie Zhe, Yang Xunan, Liu Yong, Shang Li, Jin Qizhang, Yang Bin, Ding Gang, Xie Xizhou, Liu Qiang, Wang Kun, Cao Yanhua, Xie Hongtao, Duan Jiaotian, An Jie, Wei Zengkun, Li Xueyi, Liu Kesheng, Guo Yonglai, Yuan Yuan: Double red rose essential oil

1 Scope

This document specifies the technical requirements, inspection rules and marking, packaging, transportation, storage, etc: of double red rose essential oil, and describes the corresponding test Test method:

2 Normative references

GB/T 11538-2006

GB/T 11540

GB/T 14454

GB/T 14454

GB/T 14454

GB/T 14454

GB/T 14455

3 Terms and definitions

The following terms and definitions apply to this document: 3:1 Obtained essential oils:

4 Technical requirements

4:1 Appearance: Light yellow to yellow-brown liquid, with possible crystal precipitation: 4:2 Aroma: Rich rose scent:

4:3 Relative density (25°C/25°C): 0:880~0:910:

4:4 Refractive index (25°C): 1:466~1:506:

4:5 Optical rotation (25°C): -13:0°~-5:0°:

4:6 Freezing point: 12°C~25°C: 4:7 Ester value: 19~44:

4:8 Characteristic component content (GC): shall meet the requirements of Table 1: