ASTM-E1083 Standard Test Method for Sensory Evaluation of Red Pepper Heat (Withdrawn 2024)

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Standard Test Method for Sensory Evaluation of Red Pepper Heat (Withdrawn 2024)


1.1 This test method describes standardized procedures for the sensory evaluation of heat in ground red pepper2 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.

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.6

To find similar documents by ASTM Volume:

14.03 (Temperature Measurement)

15.08 (Sensory Evaluation; Vacuum Cleaners; Security Systems and Equipment; Detention and Correctional Facilities; Homeland Security Applications)

To find similar documents by classification:

67.220.10 (Spices and condiments)

67.240 (Sensory analysis)

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Document Number


Revision Level

2000 R17 EDITION



Modification Type


Publication Date

Feb. 15, 2017

Document Type

Test Method

Page Count

4 pages

Committee Number