ISO 5564:1982
p
ISO 5564:1982
11634

Abstract

 Preview

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.


General information 

  •  :  Published
     : 1982-11
  •  : 1
     : 2
  •  : ISO/TC 34/SC 7 Spices, culinary herbs and condiments
  •  :
    67.220.10 Spices and condiments

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std 2 38 Paper
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