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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 28.12.1990
Designation standards: ASTM E1396-90(1997)e2
Note: WITHDRAWN
Publication date standards: 28.12.1990
SKU: NS-41611
The number of pages: 4
Approximate weight : 12 g (0.03 lbs)
Country: American technical standard
Category: Technical standards ASTM
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)
1. Scope | ||||||||
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 the 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. |
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2. Referenced Documents | ||||||||
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