IS 11582 : 2023 Method for Sensory Evaluation of Pungency of Ginger by Scoville Units
1 SCOPE
1.1 This standard prescribed a method for sensory evaluation of pungency in ginger by Scoville units (SU) corresponding to the recognition threshold.
1.2 This procedure is applicable to ginger whole (fresh and dry rhizomes) or powder or oleoresin. The tables are interchangeable.
NOTE - Other method available for determination main pungent components gingerols and shogaols in ginger whole or oleoresins is given in IS 16357.
2 REFERENCES
The standards given below contain provisions which, through reference in this text, constitute provisions of this standard. At the time of publication, the editions indicated were valid. All standards are subject to revision and parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of these standards:
| IS No. | Title |
| IS 1070 : 2023 | Reagent grade water - Specification (fourth revision) |
| IS 6273 | Guide for sensory evaluation of foods: |
| (Part 1) : 1971 | Optimum requirements |
| (Part 2) : 1971 | Methods and evaluation cards |
| IS 8104 : 1996/ISO 3513 : 1995 | Chillies - Determination of scoville index (first revision) |
| IS 8105 : 1976 | Method for sensory evaluation of pungency of black pepper by scoville heat units |
| IS 16357 : 2017/ISO 13685 : 1997 | Ginger and its oleoresins - Determination of the main pungent components gingerols and shogaols - Method using highperformance liquid chromatography |