Describes a method based on a number of international collaborative studies carried out over a long period of time. The method seeks to optimize a number of variables in an attempt to define procedures and provide a common measure of the pungency of pepper. The principle consists in the extraction of the pungent compounds with ethanol and spectrophotometric measurement at 343 nm.
Status: PublishedPublication date: 1982-11
Edition: 1Number of pages: 2
Technical Committee: ISO/TC 34/SC 7 Spices, culinary herbs and condiments
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