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【英文标准名称】:StandardTestMethodforSensoryEvaluationofRedPepperHeat
【原文标准名称】:红辣椒热量的感官评定标准试验方法
【标准号】:ASTME1083-2000(2006)
【标准状态】:现行
【国别】:
【发布日期】:2000
【实施或试行日期】:
【发布单位】:美国材料与试验协会(US-ASTM)
【起草单位】:E18.06
【标准类型】:(TestMethod)
【标准水平】:()
【中文主题词】:
【英文主题词】:
【摘要】:Thistestprovidesquickandaccurateratingsforthesensoryheatingroundredpeppersrangingfrom10000to70000scovilleheatunits.Sensoryresultsfromthistestmethodcorrelatehighly(r=0.94)withresultsfromhighpressureliquidchromatography;makingthetwomethodssubstitutable.61.1Thistestmethoddescribesstandardizedproceduresforthesensoryevaluationofheatingroundredpepperrangingfrom10000to70000scovilleheatunits.1.2ThistestmethodisintendedasanalternativetotheScovilleHeatTest,butresultscanbeexpressedinscovilleheatunits(SHU).1.3Thistestmethoddoesnotapplyforoleoresincapsicums,low-heatchilipeppers,orchilipowder.Thisstandarddoesnotpurporttoaddressallofthesafetyconcerns,ifany,associatedwithitsuse.Itistheresponsibilityoftheuserofthisstandardtoestablishappropriatesafetyandhealthpracticesanddeterminetheapplicabilityofregulatorylimitationspriortouse.SpecifichazardsstatementsaregiveninSection.
【中国标准分类号】:X40
【国际标准分类号】:67_220_10;67_240
【页数】:5P.;A4
【正文语种】: