ISO 7543-1:1994
Chillies and chilli oleoresins — Determination of total capsaicinoid content — Part 1: Spectrometric method
OVERVIEW
Specifies a method for the determination, by a spectrometric method, of the total capsaicinoid content of whole or powdered chillies and their oleoresins. This method of analysis requires discoloration by carbon black.
COMMENTS
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PRODUCT DETAILS
| Status | Current |
|---|---|
| Edition | 1994 |
| No. of Pages | 4 |
| ICS Classification | 67.220.10 Spices and condiments |
| Committee | ISO/TC 34/SC 7 |
| Available for Purchase | For sale in Singapore only |
| Adoption | ISO |