ASTM E 1396 : 1990 : R2011
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.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 Evaluation of Oleoresin Capsicum
Hardcopy , PDF
17-04-2024
English
01-03-2011
Important note : Users cannot be edited or removed once added to your Multi user PDF.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.).
| Committee |
E 18
|
| DocumentType |
Test Method
|
| Pages |
4
|
| ProductNote |
Reconfirmed 2011
|
| PublisherName |
American Society for Testing and Materials
|
| Status |
Superseded
|
| SupersededBy | |
| Supersedes |
1.1 This test method describes standardized procedures for the sensory evaluation of heat in oleoresin capsicums ranging from 100 000 to 1 000 000 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 standard. No other units of measurement are included in this standard.
1.5 This 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.
| ISO 3513:1995 | Chillies — Determination of Scoville index |
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