BS 4585-7:1989

This standard BS 4585-7:1989 Methods of test for spices and condiments is classified in these ICS categories:

• 67.240 Sensory analysis
• 67.220.10 Spices and condiments

This Part of BS 4585 describes a method for the determination of the Scoville index of chillies in whole or ground form, unadulterated by other spices or products.

NOTE 1 Chillies commonly tested for their pungency include Capsicum frutescens Linnaeus.

NOTE 2 The titles of the publications referred to in this standard are listed on the inside back cover.

Determination of the greatest dilution at which the stimulus threshold of the pungent sensation can be detected. Includes a guide to the selection of panellists and conduct of the tasting session.