ASTM E1396-90(2017) PDF

Scope: 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.

ASTM E1396-90(2017) Referenced Document

ASTM E1083 Standard Test Method for Sensory Evalution of Red Pepper Heat*， 2024-04-20 Update
ISO 3513:1977 Spices and condiments — Chillies — Determination of Scoville index

2017 ASTM E1396-90(2017) Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
1990 ASTM E1396-90(2011) Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
1990 ASTM E1396-90(2004) Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
1990 ASTM E1396-90(1997)e2 Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
1990 ASTM E1396-90(1997)e1 Standard Test Method for Sensory Evaluation of Oleoresin Capsicum