Standard

ASTM E1395 - 90(2011) en

Standard Test Method for Sensory Evaluation of Low Heat Chilies

  • This norm is withdrawn since 01-02-2017

45,11 54,58 Incl BTW

About norm

Status Withdrawn
Number of pages 4
Published on 01-03-2011
Language English

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 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.

Details

ICS-code 67.220.10
English title Standard Test Method for Sensory Evaluation of Low Heat Chilies
Replaced by

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