Logo

ASTM E1083-00(2006)

Historical Reaffirmation

Standard Test Method for Sensory Evaluation of Red Pepper Heat (Withdrawn 2024)

$83.00

$83.00

$149.40


Sub Total (1 Item(s))

$ 0.00

Estimated Shipping

$ 0.00

Total (Pre-Tax)

$ 0.00


Stay effortlessly up-to-date with the latest standard revisions. When new versions are released, they're automatically charged and delivered to you, ensuring seamless compliance.

...

1.1 This test method describes standardized procedures for the sensory evaluation of heat in ground red pepper ranging from 10 000 to 70 000 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.

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 hazards statements are given in Section .


This test provides quick and accurate ratings for the sensory heat in ground red peppers ranging from 10 000 to 70 000 scoville heat units.

Sensory results from this test method correlate highly (r = 0.94) with results from high pressure liquid chromatography; making the two methods substitutable.6

SDO ASTM: ASTM International
Document Number E1083
Publication Date April 1, 2006
Language en - English
Page Count 5
Revision Level 00(2006)
Supercedes
Committee E18.06
Publish Date Document Id Type View
Feb. 1, 2017 E1083-00R17 Revision
April 10, 2000 E1083-00E01 Revision
April 10, 2000 E1083-00 Revision
March 1, 2011 E1083-00R11 Reaffirmation
April 1, 2006 E1083-00R06 Reaffirmation