Hello. Sign In
Standards Store

ASTM E1396

1990 Edition, December 28, 1990

Complete Document

Standard Test Method for Sensory Evaluation of Oleoresin Capsicum

Includes all amendments and changes through Reapproval Notice , 2017


View Abstract
Product Details
Document History

Detail Summary

Active, Most Current

EN
Format
Details
Price (USD)
PDF
Single User
$40.00
Print
In Stock
$40.00
PDF + Print
In Stock
$68.00 You save 15%
Add to Cart

Product Details:

  • Revision: 1990 Edition, December 28, 1990
  • 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 oleoresin capsicums ranging from 100 000 to 1 000 000 Scoville heat units (S.H.U.).

This test method is intended as an alternative to the Scoville heat test, but results can be expressed in Scoville heat units (see ASTA Method 21.0 and ISO 3513).

This test method does not apply for ground red pepper, 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 precautionary statements are given in Section 8.