ASTM-E1083 › Standard Test Method for Sensory Evaluation of Red Pepper Heat
Show Complete Document History
The following bibliographic material is provided to assist you with your purchasing decision:
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 .
Significance and Use
5.1 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.
5.2 Sensory results from this test method correlate highly (r = 0.94) with results from high pressure liquid chromatography; making the two methods substitutable.
ICS Number Code 67.220.10 (Spices and condiments); 67.240 (Sensory analysis)
To find similar documents by ASTM Volume:
To find similar documents by classification:
This document comes with our free Notification Service, good for the life of the document.
This document is available in either Paper or PDF format.
2000 R17 EDITION
Feb. 15, 2017