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ASTM E1396-90(2017)

Current Revision

Standard Test Method for Sensory Evaluation of Oleoresin Capsicum (Withdrawn 2024)

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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 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.


5.1 This test method provides quick and accurate ratings for the sensory heat in oleoresin capsicums ranging from 100 000 to 1 000 000 Scoville heat units.

5.2 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 E1396
Publication Date Feb. 1, 2017
Language en - English
Page Count 4
Revision Level 90(2017)
Supercedes
Committee E18.06
Publish Date Document Id Type View
Feb. 1, 2017 E1396-90R17 Revision
Dec. 10, 1997 E1396-90R97E01 Revision
Dec. 28, 1990 E1396-90R97E02 Revision
March 1, 2011 E1396-90R11 Reaffirmation
Oct. 1, 2004 E1396-90R04 Reaffirmation