ISO-7543-1 › Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Part 1: Spectrometric method

ISO-7543-1 - 1ST EDITION - CURRENT


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Specifies a method for the determination, by a spectrometric method, of the total capsaicinoid content of whole or powdered chillies and their oleoresins. This method of analysis requires discoloration by carbon black.

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Document Number

ISO 7543-1:1994

Revision Level

1ST EDITION

Status

Current

Publication Date

Dec. 15, 1994

Committee Number

ISO TC 34/SC 7