• ASTM E1396-90(2011)

ASTM E1396-90(2011)

Standard Test Method for Sensory Evaluation of Oleoresin Capsicum

ASTM International, 03/01/2011

Publisher: ASTM

File Format: PDF

$25.00$50.00


Published:01/03/2011

Pages:4

File Size:1 file , 90 KB

Note:This product is unavailable in Russia, Ukraine, Belarus

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 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 precautionary statements are given in Section 8.

More ASTM standard pdf

ASTM E336-23

ASTM E336-23

Standard Test Method for Measurement of Airborne Sound Attenuation between Rooms in Buildings

$31.00 $63.00

ASTM D816-06(2023)

ASTM D816-06(2023)

Standard Test Methods for Rubber Cements

$28.00 $57.00

ASTM D2712-23

ASTM D2712-23

Standard Test Method for Determination of Hydrocarbon Impurities in High Purity Propylene by Gas Chromatography

$28.00 $57.00

ASTM D1265-23

ASTM D1265-23

Standard Practice for Sampling Liquefied Petroleum (LP) Gases, Manual Method

$28.00 $57.00