ASTM E1396-90(2004)
Historical Standard: ASTM E1396-90(2004) Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
SUPERSEDED (see Active link, below)
ASTM E1396
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.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
ISO Standard
ISO 3513-1977 (E), Spices and Condiments-Chilies-Determination of Scoville Index Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036, http://www.ansi.org.AOAC Method
Official Methods of 995.03 (43.1.43)ASTA Standard
ASTA Method 21.0 Official Analytical Methods Available from American Spice Trade Association, Box 1267, Englewood Cliffs, NJ 07632.ASTM Standards
E1083 Test Method for Sensory Evaluation of Red Pepper Heat
Keywords
capsicum; N-vanillyl- -nonamide; oleoresin capsicum; pepper heat; scoville Heat Units (SHU); sensory evaluation-foods and beverages;
ICS Code
ICS Number Code 11.120.20 (Wound dressings. Compresses)
DOI: 10.1520/E1396-90R04
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