This standard was last reviewed and confirmed in 2021.
Therefore this version remains current.
Abstract
PreviewSpecifies 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.
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Status: PublishedPublication date: 1994-12
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Edition: 1Number of pages: 4
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- ICS :
- 67.220.10 Spices and condiments
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| Format | Language | |
|---|---|---|
| std 1 40 | ||
| std 2 40 | Paper |
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