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Significance and Use
This test provides quick and accurate ratings for the sensory heat in ground red peppers ranging from 10 000 to 70 000 scoville heat units.
Sensory results from this test method correlate highly (r = 0.94) with results from high pressure liquid chromatography; making the two methods substitutable.
1.1 This test method describes standardized procedures for the sensory evaluation of heat in ground red pepper ranging from 10 000 to 70 000 scoville heat units.
1.2 This test method is intended as an alternative to the Scoville Heat Test, but results can be expressed in scoville heat units (SHU).
1.3 This test method does not apply for oleoresin capsicums, 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 hazards statements are given in Section 8.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
ISO Standard3513-1977(E) Spices and Condiments--Chillies--Determination of Scoville Index
ICS Number Code 67.220.10 (Spices and condiments); 67.240 (Sensory analysis)
UNSPSC Code 50405600(Peppers)
ASTM E1083-00(2011), Standard Test Method for Sensory Evaluation of Red Pepper Heat, ASTM International, West Conshohocken, PA, 2011, www.astm.orgBack to Top