ASTM E1083-00
Historical Standard: ASTM E1083-00 Standard Test Method for Sensory Evalution of Red Pepper Heat
SUPERSEDED (see Active link, below)
ASTM E1083
1. Scope
1.1 This test method describes standardized procedures for the sensory evaluation of heat in ground red pepper ranging from 10000 to 70000 scoville heat units.
1.2 This test method is intended as an alternative to the Scoville Heat Test, but results can be expressed in scoville heat units (SHU).
1.3 This test method does not apply for oleoresin capsicums, low-heat chili peppers, or chili powder.
1.4 This standard may involve hazardous materials, operations, and equipment. 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 hazards 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
3513-1977(E) Spices and Condiments--Chillies--Determination of Scoville IndexKeywords
Ground red pepper; Red pepper; Scoville Heat Units (SHU); sensory evaluation of red pepper heat, test,; Sensory evaluation-foods and beverages; red pepper heat, test;
ICS Code
ICS Number Code 67.220.10 (Spices and condiments); 67.240 (Sensory analysis)
DOI: 10.1520/E1083-00
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