ASTM E1396-1990(2004) 辣椒油树脂感官评定的标准试验方法

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【英文标准名称】:StandardTestMethodforSensoryEvaluationofOleoresinCapsicum
【原文标准名称】:辣椒油树脂感官评定的标准试验方法
【标准号】:ASTME1396-1990(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】:评定;感官;实验室医学;药剂学
【英文主题词】:capsicum;N-vanillyl--nonamide;oleoresincapsicum;pepperheat;scovilleHeatUnits(SHU);sensoryevaluation-foodsandbeverages
【摘要】:Thistestmethodprovidesquickandaccurateratingsforthesensoryheatinoleoresincapsicumsrangingfrom100000to1000000Scovilleheatunits.Sensoryresultsfromthistestmethodcorrelatehighly(r2=0.94)withresultsfromhighpressureliquidchromatography;makingthetwomethodssubstitutable.61.1Thistestmethoddescribesstandardizedproceduresforthesensoryevaluationofheatinoleoresincapsicumsrangingfrom100000to1000000Scovilleheatunits(S.H.U.).1.2ThistestmethodisintendedasanalternativetotheScovilleheattest,butresultscanbeexpressedinScovilleheatunits(seeASTAMethod21.0andISO3513).1.3Thistestmethoddoesnotapplyforgroundredpepper,lowheatchilipeppers,orchilipowder.1.4ThevaluesstatedinSIunitsaretoberegardedasthestandard.Thisstandarddoesnotpurporttoaddressallofthesafetyconcerns,ifany,associatedwithitsuse.Itistheresponsibilityoftheuserofthisstandardtoestablishappropriatesafetyandhealthpracticesanddeterminetheapplicabilityofregulatorylimitationspriortouse.SpecificprecautionarystatementsaregiveninSection8.
【中国标准分类号】:C10
【国际标准分类号】:11_120_20
【页数】:4P.;A4
【正文语种】: