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ASTM E1395-90(2004)

Historical Reaffirmation

Standard Test Method for Sensory Evaluation of Low Heat Chilies (Withdrawn 2024)

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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 .


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

SDO ASTM: ASTM International
Document Number E1395
Publication Date Oct. 1, 2004
Language en - English
Page Count 4
Revision Level 90(2004)
Supercedes
Committee E18.06
Publish Date Document Id Type View
Feb. 1, 2017 E1395-90R17 Revision
Sept. 10, 1997 E1395-90R97E01 Revision
Dec. 28, 1990 E1395-90R97E02 Revision
March 1, 2011 E1395-90R11 Reaffirmation
Oct. 1, 2004 E1395-90R04 Reaffirmation