Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
Standard Test Method for Sensory Evaluation of Oleoresin CapsicumE1396-90R97E01ASTM|E1396-90R97E01|en-USStandard Test Method for Sensory Evaluation of Oleoresin CapsicumStandardE1396 Standard Test Method for Sensory Evaluation of Oleoresin Capsicum>newBOS Vol. 14.03 Committee E18
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Scope
1.1 This test method describes standardized procedures for the sensory evaluation of heat in oleoresin capsicums ranging from 100000 to 1000000 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.
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.
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