ASTM E 1083 : 2000
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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Standard Test Method for Sensory Evalution of Red Pepper Heat
Hardcopy , PDF
09-04-2019
English
10-04-2000
Important note : Users cannot be edited or removed once added to your Multi user PDF.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.
| Committee |
E 18
|
| DocumentType |
Test Method
|
| Pages |
5
|
| ProductNote |
Reconfirmed 2000
|
| PublisherName |
American Society for Testing and Materials
|
| Status |
Superseded
|
| SupersededBy |
1.1 This test method describes standardized procedures for the sensory evaluation of heat in ground red pepper ranging from 10000 to 70000 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.
1.4 This standard may involve hazardous materials, operations, and equipment. 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 hazards statements are given in Section 8.
| ASTM E 1396 : 1990 : R2017 | Standard Test Method for Sensory Evaluation of Oleoresin Capsicum (Withdrawn 2024) |
| ASTM E 1395 : 1990 : R2017 | Standard Test Method for Sensory Evaluation of Low Heat Chilies (Withdrawn 2024) |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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