ASTM International - ASTM E1395-90(1997)e1

Standard Test Method for Sensory Evaluation of Low Heat Chilies

historical
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Organization: ASTM International
Publication Date: 10 September 1997
Status: historical
Page Count: 4
ICS Code (Spices and condiments): 67.220.10
scope:

1.1 This test method describes standardized procedures for the sensory evaluation of heat in low heat chili peppers ranging from 200 to 2500 Scoville heat units.

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

1.3 This test method does not apply for ground red pepper or oleoresin capsicums.

1.4 The values stated in SI units are to be regarded as the standard.

1.5 This standard does not purport to address all of the safety problems 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.

Document History

February 1, 2017
Standard Test Method for Sensory Evaluation of Low Heat Chilies
1.1 This test method describes standardized procedures for the sensory evaluation of heat in low heat chili peppers ranging from 200 to 2500 Scoville heat units. 1.2 This test method is intended as...
March 1, 2011
Standard Test Method for Sensory Evaluation of Low Heat Chilies
1.1 This test method describes standardized procedures for the sensory evaluation of heat in low heat chili peppers ranging from 200 to 2500 Scoville heat units. 1.2 This test method is intended as...
October 1, 2004
Standard Test Method for Sensory Evaluation of Low Heat Chilies
1.1 This test method describes standardized procedures for the sensory evaluation of heat in low heat chili peppers ranging from 200 to 2500 Scoville heat units. 1.2 This test method is intended as...
ASTM E1395-90(1997)e1
September 10, 1997
Standard Test Method for Sensory Evaluation of Low Heat Chilies
1.1 This test method describes standardized procedures for the sensory evaluation of heat in low heat chili peppers ranging from 200 to 2500 Scoville heat units. 1.2 This test method is intended as...
December 28, 1990
Standard Test Method for Sensory Evaluation of Low Heat Chilies
1.1 This test method describes standardized procedures for the sensory evaluation of heat in low heat chili peppers ranging from 200 to 2500 Scoville heat units. 1.2 This test method is intended as...
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