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Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
Automaticky přeložený název:
Standardní zkušební metoda pro Senzorické hodnocení pepřového
NORMA vydána dne 1.10.2004
Označení normy: ASTM E1396-90(2004)
Poznámka: NEPLATNÁ
Datum vydání normy: 1.10.2004
Kód zboží: NS-41612
Počet stran: 4
Přibližná hmotnost: 12 g (0.03 liber)
Země: Americká technická norma
Kategorie: Technické normy ASTM
Keywords:
capsicum, N-vanillyl- -nonamide, oleoresin capsicum, pepper heat, scoville Heat Units (SHU), sensory evaluation-foods and beverages, ICS Number Code 11.120.20 (Wound dressings. Compresses)
Significance and Use | ||||||||
This test method provides quick and accurate ratings for the sensory heat in oleoresin capsicums ranging from 100 000 to 1 000 000 Scoville heat units. Sensory results from this test method correlate highly (r2 = 0.94) with results from high pressure liquid chromatography; making the two methods substitutable.6 |
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1. Scope | ||||||||
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 the standard. 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. |
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2. Referenced Documents | ||||||||
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