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ASTM E 1083 : 2000 : R2006

Superseded
Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

View Superseded by
superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

Standard Test Method for Sensory Evaluation of Red Pepper Heat
Available format(s)

Hardcopy , PDF

Superseded date

09-04-2019

Language(s)

English

Published date

01-04-2006

Publisher

American Society for Testing and Materials

CONTAINED IN VOL. 15.08, 2017 Explains standardized procedures for the sensory evaluation of heat in ground red pepper ranging from 10000 to 70000 scoville heat units.

1.1 This test method describes standardized procedures for the sensory evaluation of heat in ground red pepper ranging from 10 000 to 70 000 scoville heat units.

1.2 This test method is intended as an alternative to the Scoville Heat Test, but results can be expressed in scoville heat units (SHU).

1.3 This test method does not apply for oleoresin capsicums, low-heat chili peppers, or chili powder.

This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use. Specific hazards statements are given in Section .

Committee
E 18
DocumentType
Test Method
Pages
5
ProductNote
Reconfirmed 2006
PublisherName
American Society for Testing and Materials
Status
Superseded
SupersededBy
Supersedes

ASTM E 1395 : 1990 : R2017 Standard Test Method for Sensory Evaluation of Low Heat Chilies (Withdrawn 2024)
ASTM E 1396 : 1990 : R2017 Standard Test Method for Sensory Evaluation of Oleoresin Capsicum (Withdrawn 2024)

ISO 3513:1995 Chillies — Determination of Scoville index

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