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ASTM E 1396 : 1990 : R1997 : EDT 1

Superseded
Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

View Superseded by
superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.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 Oleoresin Capsicum
Available format(s)

Hardcopy , PDF

Superseded date

09-04-2019

Language(s)

English

Published date

10-12-1997

Publisher

American Society for Testing and Materials

CONTAINED IN VOL. 15.08, 2017 Specifies standardized procedures for the sensory evaluation of heat in oleoresin capsicums ranging from 100000 to 1000000 Scoville heat units (S.H.U.).

1.1 This test method describes standardized procedures for the sensory evaluation of heat in oleoresin capsicums ranging from 100000 to 1000000 Scoville heat units (S.H.U.).

1.2 This test method is intended as an alternative to the Scoville heat test, but results can be expressed in Scoville heat units (see ASTA Method 21.0 and ISO 3513).

1.3 This test method does not apply for ground red pepper, low heat chili peppers, or chili powder.

1.4 The values stated in SI units are to be regarded as the standard.

1.5 This standard does not purport to address all of the safety problems 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 precautionary statements are given in Section 8.

Committee
E 18
DocumentType
Test Method
Pages
5
ProductNote
Reconfirmed EDT 1
PublisherName
American Society for Testing and Materials
Status
Superseded
SupersededBy

ISO 3513:1995 Chillies — Determination of Scoville index

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PDF - English
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