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ASTM-E1083:2006 Edition

ASTM-E1083:2006 Edition

$40.63

E1083-00(2006) Standard Test Method for Sensory Evaluation of Red Pepper Heat

Published By Publication Date Number of Pages
ASTM 2006 5
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1.1 This test method describes standardized procedures for the sensory evaluation of heat in ground red pepper ranging from 10 000 to 70 000 scoville heat units.

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

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

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 .

PDF Catalog

PDF Pages PDF Title
1 Scope
Referenced Documents
Terminology
Summary of Test Method
Significance and Use
2 Apparatus
Reagents and Materials
Hazards
Calibration and Standardization of Panelists
Procedure
3 Calculation and Interpretation of Results
Precision and Bias
4 X1. SENSORY HEAT RATING BALLOT
FIG. 1

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