Standard Test Method for Sensory Evaluation of Red Pepper HeatTranslate name
STANDARD published on 1.2.2017
Designation standards: ASTM E1083-00(2017)
Publication date standards: 1.2.2017
The number of pages: 4
Approximate weight : 12 g (0.03 lbs)
Country: American technical standard
Category: Technical standards ASTM
ICS Number Code 67.220.10 (Spices and condiments), 67.240 (Sensory analysis)
|Significance and Use|
5.1 This test provides quick and accurate ratings for the sensory heat in ground red peppers ranging from 10 000 to 70 000 scoville heat units.
5.2 Sensory results from this test method correlate highly (r = 0.94) with results from high pressure liquid chromatography; making the two methods substitutable.1.1 This test method describes standardized procedures for the sensory evaluation of heat in ground red pepper1.2 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.
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 hazards statements are given in Section .
|2. Referenced Documents|
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