Customer Support: 131 242

  • There are no items in your cart
We noticed you’re not on the correct regional site. Switch to our AMERICAS site for the best experience.
Dismiss alert

ISO 3513:1995

Current
Current

The latest, up-to-date edition.

Chillies — Determination of Scoville index
Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English, French

Published date

27-04-1995

Cancels and replaces the first edition (1977). Specifies a method for the determination of the Scoville index of chillies, whole or ground, unadulterated by other spices or products.

Committee
ISO/TC 34/SC 7
DocumentType
Standard
Pages
7
PublisherName
International Organization for Standardization
Status
Current
Supersedes

Standards Relationship
UNE-ISO 3513:2010 Identical
NEN ISO 3513 : 1995 Identical
NF ISO 3513 : 1995 Identical
BIS IS 8104 : 1996(R2002) Identical
BS 4585-7:1977 Identical
BS 4585-7:1989 Identical

ASTM E 1395 : 1990 : R2004 Standard Test Method for Sensory Evaluation of Low Heat Chilies
ASTM E 1396 : 1990 : R2017 Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
ASTM E 1083 : 2000 : EDT 1 Standard Test Method for Sensory Evalution of Red Pepper Heat
ASTM E 1396 : 1990 : R2011 Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
ASTM E 1396 : 1990 : R1997 : EDT 2 Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
ASTM E 1395 : 1990 : R1997 : EDT 2 Standard Test Method for Sensory Evaluation of Low Heat Chilies
BS 4585-7:1989 Methods of test for spices and condiments Determination of Scoville index of chillies
ASTM E 1396 : 1990 : R1997 : EDT 1 Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
ASTM E 1083 : 2000 : R2017 Standard Test Method for Sensory Evaluation of Red Pepper Heat
ASTM E 1395 : 1990 : R2011 Standard Test Method for Sensory Evaluation of Low Heat Chilies
ASTM E 1083 : 2000 : R2011 Standard Test Method for Sensory Evaluation of Red Pepper Heat
ASTM E 1395 : 1990 : R1997 : EDT 1 Standard Test Method for Sensory Evaluation of Low Heat Chilies
ASTM E 1083 : 2000 : R2006 Standard Test Method for Sensory Evaluation of Red Pepper Heat
ASTM E 1396 : 1990 : R2004 Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
ASTM E 1395 : 1990 : R2017 Standard Test Method for Sensory Evaluation of Low Heat Chilies
ASTM E 1083 : 2000 Standard Test Method for Sensory Evalution of Red Pepper Heat

View more information
$118.72
Including GST where applicable

Access your standards online with a subscription

Features

  • Simple online access to standards, technical information and regulations.

  • Critical updates of standards and customisable alerts and notifications.

  • Multi-user online standards collection: secure, flexible and cost effective.

Need help?
Call us on 131 242, then click here to start a Screen Sharing session
so we can help right away! Learn more