IS 8105 : 2023 Method for Sensory Evaluation of Pungency of Black Pepper by Scoville Heat Units
1 SCOPE
1.1 This standard prescribes a method for sensory evaluation of pungency of black pepper by Scoville heat units (SHU) corresponding to the recognition threshold.
1.2 This procedure is applicable to pepper powder and pepper oleoresin and the tables provided cover the range of 1 percent to 8 percent piperine in powder and 10 percent to 80 percent piperine in oleoresin.
NOTE - Other methods available for determination of piperine content in black and white pepper and pepper oleoresins are given in IS 15695 and IS 16360.
2 REFERENCES
The standards given in Annex A 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 1798 : 2022 | Spices and condiments - Black pepper whole and ground - Specification (third revision) |
| IS 6273 | Guide for sensory evaluation of foods: |
| (Part 1) : 1971 | Optimum requirements |
| (Part 2) : 1971 | Methods and evaluation cards |
| IS 15695 : 2006/ISO 11027 : 1993 | Pepper and pepper oleoresins - Determination of piperine content - Method using high performance liquid chromatography |
| IS 16360 : 2017/ISO 5564 : 1982 | Black pepper and white pepper whole or ground - Determination of piperine content - Spectrophotometric method |