Methods of test for spices and condiments Determination of Scoville index of chillies

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

30-11-1989

Publisher

British Standards Institution

Foreword
Committees responsible
Method
1. Scope
2. Definitions
3. Principle
4. Reagents
5. Apparatus
6. Sampling
7. Procedure
8. Expression of results
9. Test report
Appendix
A. Guide to the screening of assessors
Tables
1. Selection of test portion
2. Serial dilutions for schedules A1, B1, C1 and D1
3. Serial dilutions for schedules A, B, C, D, E and F

Determination of the greatest dilution at which the stimulus threshold of the pungent sensation can be detected. Includes a guide to the selection of panellists and conduct of the tasting session.

This Part of BS 4585 describes a method for the determination of the Scoville index of chillies in whole or ground form, unadulterated by other spices or products.

NOTE 1 Chillies commonly tested for their pungency include Capsicum frutescens Linnaeus.

NOTE 2 The titles of the publications referred to in this standard are listed on the inside back cover.

Committee	AW/34
DevelopmentNote	Supersedes 88/53383 DC and BS 4585-7(1977) (08/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
DocumentType	Standard
Pages	10
PublisherName	British Standards Institution
Status	Current
Supersedes	BS 4585-7:1977

Standards	Relationship
ISO 3513:1995	Identical

BS 4540-1:1981	Sampling of spices and condiments Methods of sampling
BS 700-1:1982	Graduated pipettes Specification for general requirements
ISO 3513:1995	Chillies — Determination of Scoville index
BS 5098:1975	Glossary of terms relating to sensory analysis of food
BS 4540-2:1982	Sampling of spices and condiments Method for preparation of a ground sample for analysis

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BS 4585-7:1989

Methods of test for spices and condiments Determination of Scoville index of chillies

Table of Contents

Abstract

Scope

General Product Information

International Equivalents

Standards Referencing This Book

Category

Subcategory