ISO 3513:1995
Current
The latest, up-to-date edition.
Chillies — Determination of Scoville index
Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users
English, French
27-04-1995
Cancels and replaces the first edition (1977). Specifies a method for the determination of the Scoville index of chillies, whole or ground, unadulterated by other spices or products.
| Committee |
ISO/TC 34/SC 7
|
| DocumentType |
Standard
|
| Pages |
7
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| NEN ISO 3513 : 1995 | Identical |
| NF ISO 3513 : 1995 | Identical |
| BIS IS 8104 : 1996(R2002) | Identical |
| UNE-ISO 3513:2010 | Identical |
| BS 4585-7:1977 | Identical |
| BS 4585-7:1989 | Identical |
| ASTM E 1395 : 1990 : R2004 | Standard Test Method for Sensory Evaluation of Low Heat Chilies |
| ASTM E 1396 : 1990 : R2017 | Standard Test Method for Sensory Evaluation of Oleoresin Capsicum (Withdrawn 2024) |
| ASTM E 1083 : 2000 : EDT 1 | Standard Test Method for Sensory Evalution of Red Pepper Heat |
| ASTM E 1396 : 1990 : R2011 | Standard Test Method for Sensory Evaluation of Oleoresin Capsicum |
| ASTM E 1396 : 1990 : R1997 : EDT 2 | Standard Test Method for Sensory Evaluation of Oleoresin Capsicum |
| ASTM E 1395 : 1990 : R1997 : EDT 2 | Standard Test Method for Sensory Evaluation of Low Heat Chilies |
| BS 4585-7:1989 | Methods of test for spices and condiments Determination of Scoville index of chillies |
| ASTM E 1396 : 1990 : R1997 : EDT 1 | Standard Test Method for Sensory Evaluation of Oleoresin Capsicum |
| ASTM E 1083 : 2000 : R2017 | Standard Test Method for Sensory Evaluation of Red Pepper Heat (Withdrawn 2024) |
| ASTM E 1395 : 1990 : R2011 | Standard Test Method for Sensory Evaluation of Low Heat Chilies |
| ASTM E 1083 : 2000 : R2011 | Standard Test Method for Sensory Evaluation of Red Pepper Heat |
| ASTM E 1395 : 1990 : R1997 : EDT 1 | Standard Test Method for Sensory Evaluation of Low Heat Chilies |
| ASTM E 1083 : 2000 : R2006 | Standard Test Method for Sensory Evaluation of Red Pepper Heat |
| ASTM E 1396 : 1990 : R2004 | Standard Test Method for Sensory Evaluation of Oleoresin Capsicum |
| ASTM E 1395 : 1990 : R2017 | Standard Test Method for Sensory Evaluation of Low Heat Chilies (Withdrawn 2024) |
| ASTM E 1083 : 2000 | Standard Test Method for Sensory Evalution of Red Pepper Heat |
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