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ASTM E1396-90(1997)e2
Standard Test Method for Sensory Evaluation of Oleoresin Capsicum (Includes all amendments And changes 8/16/2017).
Automatische name übersetzung:
Standard Test Method for Sensory Evaluation Oleoresin Capsicum
NORM herausgegeben am 28.12.1990
Informationen über die Norm:
Bezeichnung normen: ASTM E1396-90(1997)e2
Anmerkung: UNGÜLTIG
Ausgabedatum normen: 28.12.1990
SKU: NS-41611
Zahl der Seiten: 4
Gewicht ca.: 12 g (0.03 Pfund)
Land: Amerikanische technische Norm
Kategorie: Technische Normen ASTM
Die Annotation des Normtextes ASTM E1396-90(1997)e2 :
Keywords:
capsicum, N-vanillyl- -nonamide, oleoresin capsicum, pepper heat, scoville Heat Units (SHU), sensory evaluation-foods and beverages, ICS Number Code 11.120.20 (Wound dressings. Compresses)
Ergänzende Informationen
| 1. Scope | ||||||||
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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. 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. |
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| 2. Referenced Documents | ||||||||
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