This standard was last reviewed and confirmed in 2018.
Therefore this version remains current.
Abstract
PreviewDescribes 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.
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Status: PublishedPublication date: 1982-11
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Edition: 1Number of pages: 2
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- ICS :
- 67.220.10 Spices and condiments
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| Format | Language | |
|---|---|---|
| std 1 40 | ||
| std 2 40 | Paper |
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