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ASTM E1396-90(1997)e1
Standard Test Method for Sensory Evaluation of Oleoresin Capsicum (Includes all amendments And changes 8/16/2017).
Automaticky preložený názov:
Štandardná skúšobná metóda pre Senzorické hodnotenie pepřového
NORMA vydaná dňa 10.12.1997
Informácie o norme:
Označenie normy: ASTM E1396-90(1997)e1
Poznámka: NEPLATNÁ
Dátum vydania normy: 10.12.1997
Kód tovaru: NS-41610
Počet strán: 4
Približná hmotnosť: 12 g (0.03 libier)
Krajina: Americká technická norma
Kategória: Technické normy ASTM
Anotácia textu normy ASTM E1396-90(1997)e1 :
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)
Doplňujúce informácie
| 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 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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| 2. Referenced Documents | ||||||||
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