ASTM-E1395:2017 Edition

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E1395-90(2017) Standard Test Method for Sensory Evaluation of Low Heat Chilies

Published By	Publication Date	Number of Pages
ASTM	2017	4

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Categories: 67.220.10 - Spices and condiments, ASTM

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Description

ASTM E1395-90-Reapproved2017

Withdrawn Standard: Standard Test Method for Sensory Evaluation of Low Heat Chilies (Withdrawn 2024)

ASTM E1395

Scope

1.1 This test method describes standardized procedures for the sensory evaluation of heat in low heat chili peppers ranging from 200 to 2500 Scoville heat units.

1.2 This test method is intended as an alternative to the Scoville heat test (see ASTA Method 21.0 and ISO 3513), but results can be expressed in Scoville heat units (S.H.U.).

1.3 This test method does not apply for ground red pepper or oleoresin capsicums.

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.

Keywords

ICS Code

ICS Number Code 67.220.10 (Spices and condiments)

DOI: 10.1520/E1395-90R17

Additional information

Standard Title	E1395-90(2017) Standard Test Method for Sensory Evaluation of Low Heat Chilies
Published Code	ASTM
Publication Date	2017
Pages Count	4
ICS Codes	67.220.10 - Spices and condiments