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ASTM-E1396:2011 Edition

ASTM-E1396:2011 Edition

$35.75

E1396-90(2011) Standard Test Method for Sensory Evaluation of Oleoresin Capsicum

Published By Publication Date Number of Pages
ASTM 2011 4
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1.1 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.).

1.2 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).

1.3 This test method does not apply for ground red pepper, low heat chili peppers, or chili powder.

1.4 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.

1.5 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.

PDF Catalog

PDF Pages PDF Title
1 Scope
Referenced Documents
Terminology
Summary of Test Method
2 Significance and Use
Apparatus
Reagents and Materials
Precautions
Calibration and Standardization of Panelists
FIG. 1
3 Procedure
Interpretation of Results
4 Precision and Bias
X1. PROCEDURE SUMMARY FOR SAMPLE PREPARATION OLEORESIN CAPSICUM
X1.1
X1.2
X1.3
X1.4
X1.5
X1.6
X1.7
FIG. 2

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