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International Standard List: Essential oils

Title Standard No. Implemented On
Ginger oil for daily chemical productsGH/T 1329-20212021-5-1
trans-AnetholeGB/T 37542-20192020-1-1
Technical terms of fragrances and flavorsGB/T 21171-20182018-12-1
Essential oil of rose,Chinese Kushui type(Rosa sertata×Rosa rugosaGB/T 22443-20182018-9-1
Fragrance compoundGB/T 22731-20172018-2-1
Essential oils-Analysis by gas chromatography on chiral capillary columns-General methodGB/T 33917-20172018-2-1
Fragrance/Flavor substances―Determination of peroxide valueGB/T 33918-20172018-2-1
Fragrance―Part 1:cis-3-Hexen-1-yl acetate(leaf acetate)GB/T 32090.1-20152016-5-1
Fragrance―Part 2:cis-3-Hexen-1-ol(leaf alcohol)GB/T 32090.2-20152016-5-1
Fragrance―Part 4:Ethyl 2-methylbutyrateGB/T 32090.4-20152016-5-1
Fragrance―Part 3:l-CarvoneGB/T 32090.3-20152016-5-1
Fragrance. Tricyclodecenyl acetateQB/T 4805-20152015-10-1
Fragrance. 6-methyl-5-hepten-2-oneQB/T 4812-20152015-10-1
Fragrance. DodecanenitrileQB/T 4809-20152015-10-1
Fragrance-3,3-dimethyl-5-(2,2,3-trimethyl-3cyclopenten-1-yl)-4-penten-2-olQB/T 4817-20152015-10-1
Fragrance―Hexyl salicylateQB/T 4808-20152015-10-1
Fragrance. Tricyclodecenyl propionateQB/T 4814-20152015-10-1
Fragrance. 3-methyl-5-phenylpentanolQB/T 4813-20152015-10-1
Fragrance. TetrahydrolinaloolQB/T 4806-20152015-10-1
Fragrance. Luohanfruit concreteQB/T 4810-20152015-10-1
Fragrance. Fenugreek tinctureQB/T 4811-20152015-10-1
Fragrance. 3,4,5,6,6-pentamethyl-3-hepten-2-oneQB/T 4816-20152015-10-1
Fragrance. Cis-3-hexenyl salicylateQB/T 4807-20152015-10-1
Fragrance. Styrallyl propionateQB/T 4815-20152015-10-1
Geranyl AcetateQB/T 4660-20142014-10-1
Benzyl PropionateQB/T 1772-20142014-10-1
3-l-Menthoxypropane-1,2-diolQB/T 4636-20142014-10-1
Heliotropin(Piperonal)QB/T 1788-20142014-10-1
iso-MethyliononeQB/T 4661-20142014-10-1
l-Menthyl LactateQB/T 4637-20142014-10-1
Isoamyl IsovalerateQB/T 1777-20142014-10-1
Raspberry KetoneQB/T 1632-20142014-10-1
Phenethyl PhenylacetateQB/T 4641-20142014-10-1
Methyl DihydrojasmonateQB/T 4648-20142014-10-1
Dimethyl Benzyl Carbinyl AcetateQB/T 4658-20142014-10-1
p-tert-ButylcyclohexanolQB/T 4647-20142014-10-1
3(4),6-Dimethyl-cyclohex-3-enylcarboxaldehydeQB/T 4640-20142014-10-1
Benzyl BenzoateQB/T 1780-20142014-10-1
Natural mentholQB/T 1793-20142014-10-1
2,4-Dimethyl-3-cyclohexenycarbaldehyde 3,5-Dimethyl-3-cyclohexenylcarbaldehydeQB/T 4651-20142014-10-1
Ethyl IsovalerateQB/T 1776-20142014-10-1
1-Menthol Ethylene Glycol CarbonateQB/T 4657-20142014-10-1
Ethyl butyrateQB/T 1773-20142014-10-1
β-Phenethyl AlcoholQB/T 1782-20142014-10-1
2-tert-ButylcyclohexanolQB/T 4650-20142014-10-1
Butyl ButyrateQB/T 1774-20142014-10-1
Ethyl PropionateQB/T 1771-20142014-10-1
Methyl iononesQB/T 4649-20142014-10-1
Isoamyl AcetateQB/T 1770-20142014-10-1
Benzyl AcetateQB/T 1769-20142014-10-1
Isoamyl butyrateQB/T 1775-20142014-10-1
Dimethyl Benzyl Carbinyl ButyrateQB/T 4646-20142014-10-1
a-Methylbenzyl AcetateQB/T 4659-20142014-10-1
EstragoleQB/T 4644-20142014-10-1
CirtalQB/T 1789-20142014-10-1
4-Acetyl-6-tert-butyl-1,1-dimethylindanQB/T 4652-20142014-10-1
CitronellalQB/T 4654-20142014-10-1
Oil of Fennel (Foeniculum Vulgare Mill.)QB/T 4656-20142014-10-1
dl-Menthone 1,2-Glyceryl KetalQB/T 4643-20142014-10-1
GeraniolQB/T 4655-20142014-10-1
δ-DodecalactoneQB/T 4639-20142014-10-1
Ethyl vanillinQB/T 1791-20142014-10-1
CirtonellolQB/T 4653-20142014-10-1
p-anisaldehydeQB/T 4645-20142014-10-1
δ-DecalactoneQB/T 4638-20142014-10-1
Ethyl hexanoateQB/T 1778-20142014-10-1
Method for inspection of flower concreteGB/T 14458-20132014-2-15
Fragrance/flavor substances—Method for determination of distillation rangeGB/T 14457.2-20132014-2-15
Oil of Mentha arvensis,partially dementholizedGB/T 12652-20132014-2-15
Specification and dimension of Lithium-ion batteries for electric bicycleQB/T 4428-20122013-6-1
GuaiacolQB/T 4426-20122013-6-1
Tobacco flavoringQB/T 1506-20122013-6-1
4-Methyl-5(β-hydroxyethyl)thiazoleQB/T 2753-20122013-6-1
Ethylene brassylateQB/T 4421-20122013-6-1
10-Undecenoic acidQB/T 4418-20122013-6-1
Methyl 10-undeceoateQB/T 4417-20122013-6-1
2 3-ButanedioneQB/T 4230-20112012-7-1
Oil of Aglaia odorata flower(Aglaia odorata Lour.)QB/T 1800-20112012-7-1
2-tert-butyl cyclohexyl acetateQB/T 4219-20112012-7-1
Oil of Daidai leaf(Citrus aurantium L. ‘Daidai’)QB/T 4231-20112012-7-1
Methyl cedryl ketoneQB/T 1431-20112012-4-1
Rose crystalsQB/T 1790-20112012-4-1
Methyl anthranilateQB/T 1781-20112012-4-1
Oil of white camphorQB/T 1030-20112012-4-1
Allyl phenoxyacetateQB/T 4216-20112012-4-1
Methyl cedryl etherQB/T 4246-20112012-4-1
5&6-Decenoic acid(mixture) A typeQB/T 4236-20112012-4-1
α-AmylcinnamaldehydeQB/T 2614-20112012-4-1
Oil of Eucalyptus containing 80% 1 8-cineoleQB/T 2545-20112012-4-1
Musk ketoneQB/T 1026-20112012-4-1
Oil of Magnolia leaf(Michelia alba)QB/T 2239-20112012-4-1
Oil of peppermint(Mentha piperita L.)QB/T 4228-20112012-4-1
Benzyl alcoholQB/T 2542-20112012-4-1
Linalyl acetateQB/T 2520-20112012-4-1
Oil of Daidai fruit peel(Citrus aurantium L. ‘Daidai’)QB/T 4239-20112012-4-1
Oil of geranium(Pelargonium gravedens Her.)QB/T 2616-20112012-4-1
2 6-Dimethyl-2-heptanolQB/T 4241-20112012-4-1
2-AcetylpyrazineQB/T 2615-20112012-4-1
Sweet osmanthus concrete(Osmanthus fragrans)QB/T 1797-20112012-4-1
Labdanum concrete(Cistus ladaniferus)QB/T 1798-20112012-4-1
Cyclamen aldehydeQB/T 1786-20112012-4-1
Sandal 210QB/T 4249-20112012-4-1
4-tert-butyl cyclohexyl acetateQB/T 4218-20112012-4-1
Oil of Artemisia argyl(Artemisia argyl Levl. et Vant.)QB/T 4237-20112012-4-1
Linalool oxide(furan type)QB/T 4248-20112012-4-1
Oil of Ho leaf(Cinnamomum camphora var. linaloolifera Fujita)QB/T 4238-20112012-4-1
DihydromyrcenolQB/T 1508-20112012-4-1
Terpinyl acetateQB/T 1029-20112012-4-1
dl-Menthol(synthetic)QB/T 1792-20112012-4-1
SandelaQB/T 1027-20112012-4-1
CoumarinQB/T 2544-20112012-4-1
Benzyl butyrateQB/T 2543-20112012-4-1
Oil of Spearmint(Mentha spicata)QB/T 2521-20112012-4-1
Oil of citronella Java type(Cymbopogon winterianus Jowitt)QB/T 1033-20112012-4-1
Dihydro-beta-iononeQB/T 4243-20112012-4-1
Jasmine concrete(Jasminum sambac)QB/T 1794-20112012-4-1
Oil of Daidai flower(Citrus aurantium L. ‘Daidai’)QB/T 4232-20112012-4-1
SandoleneQB/T 1631-20112012-4-1
Allyl hexanoateQB/T 2519-20112012-4-1
Magnolia flower concrete(Michelia alba)QB/T 1796-20112012-4-1
DihydrocoumarinQB/T 4244-20112012-4-1
Oil of lemon obtained by expression(Citrus limon L.)QB/T 1799-20112012-4-1
TerpineolQB/T 2617-20112012-4-1
Piperonyl acetoneQB/T 4245-20112012-4-1
3-Hydroxy-2-butanone (Acetoin)QB/T 4234-20112012-4-1
β-Naphthyl ethyl etherQB/T 4217-20112012-4-1
β-Naphthyl methyl etherQB/T 1028-20112012-4-1
HelionalQB/T 4247-20112012-4-1
trans-2-HexenalQB/T 4229-20112012-4-1
3 7-Dimethyl-7-methoxy-2-octanolQB/T 2242-20112012-4-1
SuperfixQB/T 1430-20112012-4-1
delta-DamasconeQB/T 4242-20112012-4-1
Jasminum grandiflorum concreteQB/T 1795-20112012-4-1
Allyl heptanoateQB/T 4215-20112012-4-1
Oil of Vitex cannabifolia(Vitex negundo L. var. cannabifolia (Sieb. et Zucc.) Hand. -Mazz.)QB/T 4233-20112012-4-1
Cedryl acetate(liquid)QB/T 4240-20112012-4-1
Oil of Patchouli (Pogostemon cablin)QB/T 2522-20112012-4-1
Essential oils—Analysis by high performance liquid chromatography—General methodGB/T 27579-20112012-3-1
Essential oils and aromatic extracts—Determination of residual benzene contentGB/T 27580-20112012-3-1
Essential oils—General guidance on chromatographic profiles—Part 1:Preparation of chromatographic profiles for presentation in standardsGB/T 26515.1-20112011-11-1
Oil of Melaleuca alternifolia,terpinen-4-ol type(tea tree oil)GB/T 26514-20112011-11-1
Essential oils—General guidance on chromatographic profiles—Part 2:Utilization of chromatographic profiles of samples of essential oilsGB/T 26515.2-20112011-11-1
ISO 17382：2007，Oil of Magnolia flower,china type,MODQB/T 1801-20102010-10-1
General requirement for the labeling of flavoringQB/T 4003-20102010-10-1
Food additive-Butyric acidQB/T 2796-20102010-10-1
α-HexylcinnamaldehydeQB/T 2241-20102010-10-1
Food additive-Hexanoic acidQB/T 2797-20102010-10-1
Food additive-Benzyl alcoholQB/T 2794-20102010-10-1
Linalool (Isolate)QB/T 2240-20102010-10-1
1 8-Cineole(Isolate)QB/T 2243-20102010-10-1
Food additive-Oil of star aniseQB/T 1120-20102010-10-1
Food additive-Oil of patchouliQB/T 2795-20102010-10-1
Food additive-Linalyl acetateQB/T 2793-20102010-10-1
Oil of melaleuca alternifolia terpinen-4-ol type (Tea Tree oil)QB/T 4002-20102010-10-1
Food additive-Hangzhou chrysanthemum (chrysanthemum morifolium) flower extractQB/T 2798-20102010-10-1
Ethyl acctateQB/T 2244-20102010-10-1
Food additive - 2,3 - ButanedioneGB 23488-20092009-10-1
Food additive - 2-Methyl-3-furanthiolGB 23487-20092009-10-1
Food additive—Natural anetholeGB 23489-20092009-10-1
Fragrance compoundGB/T 22731-20082009-8-1
Classification and code of flavoring substancesGB/T 14156-20092009-7-1
Food additive - Sweet osmanthus concreteGB 6780-20082009-6-1
Food additive - Oil of spearmintGB 11960-20082009-6-1
Food additive - Oil of eucalyptus containing 80% cineoleGB 10351-20082009-6-1
Food additive - Oil of ginger distilled (Zingiber officinale rosc)GB 8318-20082009-6-1
Food additive - Ethyl hexanoateGB 8315-20082009-6-1
Food additive - Jasmine concreteGB 6779-20082009-6-1
Food additive - Oil of lemon cold pressed GB 6772-20082009-6-1
Food additive - Oil of geraniumGB 11959-20082009-3-1
Oil of rose Chinese Kushui typeGB/T 22443-20082009-2-1
Oil of cassia ChinaGB/T 11425-20082009-1-1
Oil of lavender ChinaGB/T 12653-20082009-1-1
Oil of star aniseGB/T 15068-20082009-1-1
Food additive - VanillinGB 3861-20082008-12-3
Fragrance/Flavor substances - Method for valuation of odourGB/T 14454.2-20082008-12-1
Essential oils - Principles of nomenclatureGB/T 14455.1-20082008-12-1
Fragrance/Flavor substances - Method for determination of melting pointGB/T 14457.3-20082008-12-1
Fragrance/Flavor substances - Method for determination of trace chlorinated compoundsGB/T 14454.12-20082008-12-1
Fragrance/Flavor substances - Preparation of standard solution test solution and indicator solution GB/T 14454.14-20082008-12-1
Fragrance/Flavor substances - Analysis by gas chromatography on packed columns - General methodGB/T 11539-20082008-12-1
Fragrance/Flavor substances - Preparation of test samples GB/T 14454.1-20082008-12-1
Oil of sassafras—Determination of safrole and isosafrole content—Gas chromatographic method on packed columnsGB/T 14454.15-20082008-11-1
Fragrance/Flavor substances—Evaluation of solubility(miscibility) in ethanolGB/T 14455.3-20082008-11-1
Fragrance/Flavor substances - Determination of refractive index GB/T 14454.4-20082008-11-1
Fragrance/Flavor substances—Determination of content of phenolsGB/T 14454.11-20082008-11-1
Fragrance/Flavor substances - Quantitative evaluation of residue on evaporation GB/T 14454.6-20082008-11-1
Fragrance/Flavor substances - Determination of carbonyl value and carbonyl compounds content GB/T 14454.13-20082008-11-1
Fragrance/Flavor substances - Determination of optical rotation GB/T 14454.5-20082008-11-1
Fragrance/Flavor substances—Determination of freezing pointGB/T 14454.7-20082008-11-1
Fragrance/Flavor substances—Determination of ester value after acetylation and evaluation of free alcohols and total alcohols contentGB/T 14455.7-20082008-11-1
Fragrance/Flavor substances—Determination of acid value or acid contentGB/T 14455.5-20082008-11-1
Oil of lemon eucalyptus (Eucalyptus citriodora HookGB/T 22179-20082008-11-1
Fragrance/Flavor substances—Determination of relative densityGB/T 11540-20082008-11-1
Fragrance/Flavor substances—Determination of ester value or ester contentGB/T 14455.6-20082008-11-1
Technical terms of fragrances and flavorsGB/T 21171-20072008-4-1
Food additive-Chinese date tinctureQB/T 1953-20072008-3-1
Strawberry aldehydeQB/T 1785-20072008-3-1
ThymolQB/T 1025-20072008-3-1
Food additive-Ethyl propionateQB/T 1954-20072008-3-1
Food additive-Smoke flavorings No.Ⅰ & Ⅱ made from hawthorn kernelsQB/T 1122-20072008-3-1
HydroxycitronellalQB/T 1467-20072008-3-1
gamma-Undecalactone(Peach aldehyde)QB/T 1784-20072008-3-1
Food additive-Allyl cyclohexane propionateQB/T 1119-20072008-3-1
Food additive-EugenolQB/T 1509-20072008-3-1
Food additive-Ethyl heptanoateQB/T 1955-20072008-3-1
Cinnamyl alcoholQB/T 1783-20072008-3-1
FlavoringQB/T 1505-20072008-3-1
Food additive-gamma-NonalactoneQB/T 1121-20072008-3-1
97%CitralQB/T 1789-20062007-8-1
Essential oil - Analysis by gas chromatography on capillary columns - General methodGB/T 11538-20062006-10-1
Oil of wintergreen China [Gaultheria yunnanensis(Franch) Rehd.]SN/T 1640-20052006-5-1
Inspection of vetiver oil for exportSN/T 1662-20052006-5-1
Oil of cedarwood, Chinese Guizhou typeGB/T 8793-20082005-12-1
Food additive - 97% CitralQB/T 2643-20042005-1-1
Food additive - Phenethyl alcoholQB/T 2644-20042005-1-1
Food additive - TerpineolQB/T 2651-20042005-1-1
Food additive -- Allul hexanoateQB/T 2648-20042005-1-1
Savory flavoringQB/T 2640-20042005-1-1
Food additive -- α-amyl cinnamaldehydeQB/T 2650-20042005-1-1
Food additive -- Isoamyl butyrateQB/T 2649-20042005-1-1
Food additive -- Methyl cyclopentenoloneQB/T 2641-20042005-1-1
Food additive -- Benzyl acetateQB/T 2645-20042005-1-1
Food additive -- Isoamyl butyrateQB/T 2646-20042005-1-1
Food additive - Isoamyl isovalerateQB/T 2647-20042005-1-1
Oil of geraniumQB/T 2616-20032004-5-1
TerpineolQB/T 2617-20032004-5-1
2-Acetyl pyrazineQB/T 2615-20032004-5-1
α-Amyl cinnamic aldehydeQB/T 2614-20032004-5-1
Oil of mentha arvensis,partially dementholizedGB/T 12652-20022003-1-1
Musk xyleneQB/T 2546-20022002-12-1
Benzyl alcoholQB/T 2542-20022002-12-1
CoumarinQB/T 2544-20022002-12-1
Oil of Eucalyptus containing 80% 1 8-cineoleQB/T 2545-20022002-12-1
Benzyl butyrateQB/T 2543-20022002-12-1
Musk ambretteQB/T 2547-20022002-12-1
TerpineolQB/T 3765-19991999-4-21
Oil of star aniseGB/T 15068-19941994-12-1
Isolate and synthetic aroma chemicals. Determination of acid value of acid contentGB/T 14457.4-19931994-1-1
for inspection of flower concreteGB/T 14458-19931994-1-1
Aromatics. Determination of carbonyl value and carbonyl compounds content. Hydroxylammonium chloride methodGB/T 14454.16-19931994-1-1
Aromatics. Quantitative evaluation of residue on evaporationGB/T 14454.6-19931994-1-1
Isolate and synthetic aroma chemicals. Method for determination of solubility in ethanolGB/T 14457.1-19931994-1-1
Aromatics. Method for valuation of odorGB/T 14454.2-19931994-1-1
Isolate and synthetic aroma chemicals. Determination of ester contentGB/T 14457.5-19931994-1-1
Isolate and synthetic aroma chemicals - Method for determination of distillation range GB/T 14457.2-19931994-1-1
Aromatics. Determination of phenol contentGB/T 14454.11-19931994-1-1
Essential oils. Principles of nomenclatureGB/T 14455.1-19931994-1-1
Isolate and synthetic aroma chemicals. Method for determination of melting pointGB/T 14457.3-19931994-1-1
Aromatics. Determination of optical rotationGB/T 14454.5-19931994-1-1
Oil of sassafras. Determination of safrole and isosafrole content. Gas chromatographic method on packed columnsGB/T 14454.15-19931994-1-1
Aromatics. Determination of refractive indexGB/T 14454.4-19931994-1-1
Essential oils. Determination of relative densityGB/T 14455.4-19931994-1-1
Aromatics. Preparation of standard solution, test solution and indicator solutionGB/T 14454.14-19931994-1-1
Essential oils. Analysis by gas chromatography on packed columns. General methodGB/T 14455.9-19931994-1-1
Essential oils (containing tertiary alcohols). Estimation of free alcohols content by determination of ester value after acetylationGB/T 14455.8-19931994-1-1
Aromatics. Method for determination of trace chlorinated compoundsGB/T 14454.12-19931994-1-1
Aromatics. Determination of cineol content. o-Cresol freezing point methodGB/T 14454.8-19931994-1-1
Isolate and synthetic aromatics-Analysis by gas chromatography on packed columns-General methodGB/T 11539-19891990-4-1
Essential oils－Analysis by gas chromatography on capillary columns－General methodGB/T 11538-19891990-4-1
Oil of cassiaGB/T 11425-19891990-2-1
Oil of cedarwood (Cupressus funebris endlicher)-Guizhou,ChinaGB/T 8793-19881988-6-1
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