ISO 7543-1:1994

Chillies and chilli oleoresins — Determination of total capsaicinoid content — Part 1: Spectrometric method

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.

OEN:

ISO

Langue:

English

Code(s) de l'ICS:

67.220.10

Statut:

Publié

Date de Publication:

1994-12-14

Numéro Standard:

ISO 7543-1:1994