BS 4585-7:1989
Current
The latest, up-to-date edition.
Methods of test for spices and condiments Determination of Scoville index of chillies
Hardcopy , PDF
English
30-11-1989
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Foreword
Committees responsible
Method
1. Scope
2. Definitions
3. Principle
4. Reagents
5. Apparatus
6. Sampling
7. Procedure
8. Expression of results
9. Test report
Appendix
A. Guide to the screening of assessors
Tables
1. Selection of test portion
2. Serial dilutions for schedules A1, B1, C1 and D1
3. Serial dilutions for schedules A, B, C, D, E and F
Determination of the greatest dilution at which the stimulus threshold of the pungent sensation can be detected. Includes a guide to the selection of panellists and conduct of the tasting session.
| Committee |
AW/34
|
| DevelopmentNote |
Supersedes 88/53383 DC and BS 4585-7(1977) (08/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
|
| DocumentType |
Standard
|
| Pages |
10
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
This Part of BS 4585 describes a method for the determination of the Scoville index of chillies in whole or ground form, unadulterated by other spices or products.
NOTE 1 Chillies commonly tested for their pungency include Capsicum frutescens Linnaeus.
NOTE 2 The titles of the publications referred to in this standard are listed on the inside back cover.
| Standards | Relationship |
| ISO 3513:1995 | Identical |
| BS 4540-1:1981 | Sampling of spices and condiments Methods of sampling |
| BS 700-1:1982 | Graduated pipettes Specification for general requirements |
| ISO 3513:1995 | Chillies — Determination of Scoville index |
| BS 5098:1975 | Glossary of terms relating to sensory analysis of food |
| BS 4540-2:1982 | Sampling of spices and condiments Method for preparation of a ground sample for analysis |
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