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ASTM E1396-90(1997)e1
Standard Test Method for Sensory Evaluation of Oleoresin Capsicum (Includes all amendments And changes 8/16/2017).
Automatically translated name:
Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
STANDARD published on 10.12.1997
The information about the standard:
Designation standards: ASTM E1396-90(1997)e1
Note: WITHDRAWN
Publication date standards: 10.12.1997
SKU: NS-41610
The number of pages: 4
Approximate weight : 12 g (0.03 lbs)
Country: American technical standard
Category: Technical standards ASTM
Annotation of standard text ASTM E1396-90(1997)e1 :
Keywords:
Capsicum, N-vanillyl- -nonamide, Oleoresin capsicum, Pepper heat, Scoville Heat Units (SHU), Sensory evaluation-foods and beverages, ICS Number Code 11.120.20 (Wound dressings. Compresses)
Additional information
| 1. Scope | ||||||||
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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. |
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| 2. Referenced Documents | ||||||||
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