BS 4585-7:1989

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Methods of test for spices and condiments – Determination of Scoville index of chillies

Published By	Publication Date	Number of Pages
BSI	1989	10

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Description

This Part of BS 4585 describes a method for the determination of the Scoville index of chillies in whole or ground form, unadulterated by other spices or products.

NOTE 1 Chillies commonly tested for their pungency include Capsicum frutescens Linnaeus.

NOTE 2 The titles of the publications referred to in this standard are listed on the inside back cover.

Determination of the greatest dilution at which the stimulus threshold of the pungent sensation can be detected. Includes a guide to the selection of panellists and conduct of the tasting session.

Additional information

Status	Confirmed
Pages	10
Publication Date	1989-11-30
ISBN	0 580 17579 0
Related National Standard Of	ISO 3513
Standard Number	BS 4585-7:1989
Title	Methods of test for spices and condiments – Determination of Scoville index of chillies
Replaces	BS 4585-7:1977
Descriptors	Chillies, Personnel, Food testing, Taste tests, Testing conditions, Food products, Dilution, Sensory analysis (food), Solvent extraction methods, Spices, Seasonings
Publisher	BSI
Committee	AW/34
ICS Codes	67.240 - Sensory analysis

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BS 4585-7:1989

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