GOST R 52464-2005 PDF

Full title and description

GOST R 52464-2005 — "Добавки вкусоароматические и пищевые ароматизаторы. Термины и определения" (English: "Food flavour additives and food flavourings. Terms and definitions"). The document establishes standardized terminology and English–Russian equivalents for terms used in the field of food flavour additives and food flavourings.

Abstract

This national standard defines terms and definitions relevant to flavouring substances, flavouring preparations, flavour additives and related concepts used in the food industry, including classifications (natural, nature‑identical, artificial), process and smoke flavourings, and associated nomenclature. It provides an alphabetical index of terms in Russian and English to harmonize usage across regulatory, technical and industry documents.

General information

• Status: Cancelled / withdrawn from the list of national standards (recorded as cancelled effective 01 April 2024 in the informational index). Note: commercial document sellers and some libraries may still list and distribute copies of the text.
• Publication date: Approved by order on 29 December 2005; introduced into effect 01 January 2007.
• Publisher: National standard of the Russian Federation (Federal Agency on Technical Regulating and Metrology / Rosstandart). Original developer: VNIIPAKK (All‑Russian Research Institute of Food Flavours, Acids and Colours).
• ICS / categories: 01.040.67; 67.220.20 (terminology; production of foodstuffs / flavourings).
• Edition / version: Introduced 2007; Amendment No.1 issued (reference IUS 3/2011). A re‑issue / print edition was available in 2020.
• Number of pages: 8 pages (compact terminology standard).

Scope

The standard applies to terminology and definitions used for flavouring substances, flavouring preparations and flavour additives intended for the food industry. It is intended for use in regulatory texts, technical specifications, standards, scientific literature and industry documentation where consistent naming and classification of flavour materials is required. The standard does not itself set safety limits, compositional requirements or analytical methods — it standardizes language to be used across such documents.

Key topics and requirements

• Definitions and classification of flavouring materials (natural, nature‑identical, artificial, process flavourings, smoke flavourings, flavouring preparations and flavouring substances).
• Alphabetical indices of terms in Russian with English equivalents to support bilingual usage.
• Recommended use of the standardized terms in technical documentation, labeling guidance and normative texts (terminology recommendations rather than prescriptive product requirements).
• Cross‑references to related terminology standards and normative references within the food additives and flavouring sector.

Typical use and users

Primary users include: food ingredient and flavour manufacturers, product formulators, quality and regulatory specialists, standards developers and technical writers, laboratory staff preparing documentation, translation and localization teams working with food‑industry texts, and national/regional regulatory authorities that reference harmonized terminology in legislation and guidance. The standard is mainly used to ensure consistent naming and to reduce ambiguity in technical and regulatory documents.

Related standards

Standards and documents commonly associated with GOST R 52464-2005 include other terminology and food‑additive standards such as GOST R 52499‑2005 (food additives — terms and definitions), GOST R 52177‑2003 (food flavourings — general conditions), GOST R ISO 5492‑2005 (sensory analysis — vocabulary) and additional sector‑specific GOSTs referenced for definitions and cross‑discipline consistency.

Keywords

flavouring, flavour additive, food flavouring, flavouring substance, flavouring preparation, natural flavour, nature‑identical flavour, artificial flavour, terminology, ГОСТ, food industry, VNIIPAKK.

FAQ

Q: What is this standard?

A: GOST R 52464-2005 is a Russian national terminology standard that defines terms and English equivalents used for food flavour additives and food flavourings. It standardizes nomenclature for use in regulations, standards and technical documents.

Q: What does it cover?

A: It covers definitions, classifications and bilingual term equivalents for flavouring substances and preparations (natural, nature‑identical, artificial, process and smoke flavourings, etc.), plus alphabetical indexes of terms to harmonize terminology across documents. It is not an analytic or safety standard — it focuses on language and definitions.

Q: Who typically uses it?

A: Food‑industry technical staff, flavour manufacturers and suppliers, regulatory and compliance teams, standards developers, translators and researchers who need consistent and authoritative terminology when preparing technical, regulatory or scientific documentation.

Q: Is it current or superseded?

A: The official registries and normative libraries indicate that GOST R 52464-2005 was introduced on 01 January 2007 and later had Amendment No.1 (2011). Multiple standard catalogues record that the standard was cancelled effective 01 April 2024 (IUS 7/2024). Commercial sellers and some libraries may still offer the text or show older status information — users should consult the national standards registry or updated information services for current legal/regulatory status before relying on it.

Q: Is it part of a series?

A: It is part of a family of GOST/GOST‑R terminology and food‑additive standards developed by the technical committee for food acids, flavourings and colourants (TK 154) and cross‑references other terminology standards covering food additives and sensory vocabulary. It complements other sector standards addressing composition, labelling and testing.

Q: What are the key keywords?

A: Flavouring, flavour additive, food flavouring, flavouring substance, flavouring preparation, natural flavour, nature‑identical, artificial flavour, terminology, ГОСТ.