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About This Item
Full Description
1.1 This test method describes standardized procedures for the sensory evaluation of heat in ground red pepper ranging from 10000 to 70000 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.
1.4 This standard may involve hazardous materials, operations, and equipment. 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 hazards statements are given in Section 8.
Document History
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ASTM E1083-00(2017)
Standard Test Method for Sensory Evaluation of Red Pepper Heat (Withdrawn 2024)- Most Recent
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ASTM E1083-00(2011)
Standard Test Method for Sensory Evaluation of Red Pepper Heat- Historical Version
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ASTM E1083-00(2006)
Standard Test Method for Sensory Evaluation of Red Pepper Heat- Historical Version
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ASTM E1083-00e1
Standard Test Method for Sensory Evalution of Red Pepper Heat- Historical Version
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ASTM E1083-00
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Standard Test Method for Sensory Evalution of Red Pepper Heat- Historical Version