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ASTM E1395-90(2004)
Standard Test Method for Sensory Evaluation of Low Heat Chilies
4 стр.
Заменен
Печатное изданиеЭлектронный (pdf)
84.24 $ (включая НДС 20%)
Разработчик:
Зарубежные/ASTM
ICS:
67.220.10 Spices and condiments / Пряности и приправы
Сборник (ASTM):
14.03 Sensory Evaluation; Temperature Measurement; Language Services and Products / Сенсорная оценка; Измерение температуры; Лингвистические услуги и продукты
Тематика:
Sensory Evaluation
Описание
Значение и использование

This test method provides quick and accurate ratings for the sensory heat in low heat chilies ranging from 200 to 2500 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

Область применения

1.1 This test method describes standardized procedures for the sensory evaluation of heat in low heat chili peppers ranging from 200 to 2500 Scoville heat units.

1.2 This test method is intended as an alternative to the Scoville heat test (see ASTA Method 21.0 and ISO 3513), but results can be expressed in Scoville heat units (S.H.U.).

1.3 This test method does not apply for ground red pepper or oleoresin capsicums.

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 Section8 .

Ключевые слова:
low heat chilies