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.
1.5 This standard does not purport to address all of the safety problems 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
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-E1395-90e1
Revision Level
1990(E1) EDITION
Status
Superseded
Modification Type
Editorially changed
Publication Date
April 1, 1992
Document Type
Test Method
Page Count
4 pages
Committee Number
E18.06