Status : Published (Under review)
This standard was last reviewed and confirmed in 2021. Therefore this version remains current.
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Abstract

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.

General information

  • Status
     : Published
    Publication date
     : 1994-12
    Stage
    : International Standard confirmed [90.93]
  • Edition
     : 1
    Number of pages
     : 4
  • Technical Committee :
    ISO/TC 34/SC 7
    ICS :
    67.220.10 
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