Standard Test Method for Sensory Evaluation of Red Pepper Heat (Withdrawn 2024)

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Hardcopy , PDF

Language(s)

English

Published date

20-02-2017

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.

1.1This test method describes standardized procedures for the sensory evaluation of heat in ground red pepper2 ranging from 10 000 to 70 000 scoville heat units.

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

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

1.4The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.

1.5This 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 8.

Committee	E 18
DocumentType	Test Method
Pages	4
ProductNote	Reconfirmed 2017
PublisherName	American Society for Testing and Materials
Status	Current
Supersedes	ASTM E 1083 : 2000 : R2011

ASTM E 1396 : 1990 : R2017	Standard Test Method for Sensory Evaluation of Oleoresin Capsicum (Withdrawn 2024)
ASTM E 1395 : 1990 : R2017	Standard Test Method for Sensory Evaluation of Low Heat Chilies (Withdrawn 2024)

ISO 3513:1995

Chillies — Determination of Scoville index

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ASTM E 1083 : 2000 : R2017

Standard Test Method for Sensory Evaluation of Red Pepper Heat (Withdrawn 2024)

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