ASTM-E1395 › Historical Revision Information
Standard Test Method for Sensory Evaluation of Low Heat Chilies
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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.
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.
Significance and Use
This test method provides quick and accurate ratings for the sensory heat in low heat chilies ranging from 200 to 2500 Scoville heat units.
Sensory results from this test method correlate highly (r2 = 0.94) with results from high-pressure liquid chromatography; making the two methods substitutable.6
Keywords
low heat chilies; ICS Number Code 67.220.10 (Spices and condiments)
To find similar documents by ASTM Volume:
14.03 (Temperature Measurement)
To find similar documents by classification:
67.220.10 (Spices and condiments)
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Document Number
ASTM-E1395-90(2004)
Revision Level
1990 R04 EDITION
Status
Superseded
Modification Type
Reapproval
Publication Date
Oct. 1, 2004
Document Type
Test Method
Page Count
4 pages
Committee Number
E18.06