ASTM E1395-1990(2004) 低加热辣椒的感官评定试验方法

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【英文标准名称】:StandardTestMethodforSensoryEvaluationofLowHeatChilies
【原文标准名称】:低加热辣椒的感官评定试验方法
【标准号】:ASTME1395-1990(2004)
【标准状态】:现行
【国别】:
【发布日期】:1990
【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】:感官分析(食品);试验方法;香料
【英文主题词】:lowheatchilies
【摘要】:Thistestmethodprovidesquickandaccurateratingsforthesensoryheatinlowheatchiliesrangingfrom200to2500Scovilleheatunits.Sensoryresultsfromthistestmethodcorrelatehighly(r2=0.94)withresultsfromhigh-pressureliquidchromatography;makingthetwomethodssubstitutable.61.1Thistestmethoddescribesstandardizedproceduresforthesensoryevaluationofheatinlowheatchilipeppersrangingfrom200to2500Scovilleheatunits.1.2ThistestmethodisintendedasanalternativetotheScovilleheattest(seeASTAMethod21.0andISO3513),butresultscanbeexpressedinScovilleheatunits(S.H.U.).1.3Thistestmethoddoesnotapplyforgroundredpepperoroleoresincapsicums.1.4ThevaluesstatedinSIunitsaretoberegardedasthestandard.Thisstandarddoesnotpurporttoaddressallofthesafetyconcerns,ifany,associatedwithitsuse.Itistheresponsibilityoftheuserofthisstandardtoestablishappropriatesafetyandhealthpracticesanddeterminetheapplicabilityofregulatorylimitationspriortouse.SpecificprecautionarystatementsaregiveninSection8.
【中国标准分类号】:B36
【国际标准分类号】:67_220_10
【页数】:4P.;A4
【正文语种】: