ASTM E 1395 : 1990 : R2017
Current
The latest, up-to-date edition.
Standard Test Method for Sensory Evaluation of Low Heat Chilies (Withdrawn 2024)
Hardcopy , PDF
English
20-02-2017
Important note : Users cannot be edited or removed once added to your Multi user PDF.CONTAINED IN VOL. 15.08, 2017 Gives standardized procedures for the sensory evaluation of heat in low heat chili peppers ranging from 200 to 2500 Scoville heat units.
| Committee |
E 18
|
| DocumentType |
Test Method
|
| Pages |
4
|
| ProductNote |
Reconfirmed 2017
|
| PublisherName |
American Society for Testing and Materials
|
| Status |
Current
|
| Supersedes |
1.1This test method describes standardized procedures for the sensory evaluation of heat in low heat chili peppers ranging from 200 to 2500 Scoville heat units.
1.2This test method is intended as an alternative to the Scoville heat test (see ASTA Method 21.0 and ISO 3513), but results can be expressed in Scoville heat units (S.H.U.).
1.3This test method does not apply for ground red pepper or oleoresin capsicums.
1.4The values stated in SI units are to be regarded as the 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 precautionary statements are given in Section 8.
| ASTM E 1083 : 2000 : R2017 | Standard Test Method for Sensory Evaluation of Red Pepper Heat (Withdrawn 2024) |
| ISO 3513:1995 | Chillies — Determination of Scoville index |
| ASTM E 1083 : 2000 : EDT 1 | Standard Test Method for Sensory Evalution of Red Pepper Heat |
| ASTM E 1083 : 2000 : R2006 | Standard Test Method for Sensory Evaluation of Red Pepper Heat |
| ASTM E 1083 : 2000 | Standard Test Method for Sensory Evalution of Red Pepper Heat |
| ASTM E 1083 : 2000 : R2011 | Standard Test Method for Sensory Evaluation of Red Pepper Heat |
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