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ASTM E1083

April 10, 2000

Complete Document

Standard Test Method for Sensory Evaluation of Red Pepper Heat

Includes all amendments and changes through Reapproval Notice , 2017

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Product Details:

  • Revision: April 10, 2000
  • Published Date: January 2017
  • Status: Active, Most Current
  • Document Language: English
  • Published By: ASTM International (ASTM)
  • Page Count: 4
  • ANSI Approved: No
  • DoD Adopted: No

Description / Abstract:

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.

This test method is intended as an alternative to the Scoville Heat Test, but results can be expressed in scoville heat units (SHU).

This test method does not apply for oleoresin capsicums, low-heat chili peppers, or chili powder.

The values stated in SI units are to be regarded as standard. No other units of measurement are included in this 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. Specific hazards statements are given in Section 8.