Abstract / scope
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.
ISO 7543-1:1994Published
Chillies and chilli oleoresins — Determination of total capsaicinoid content — Part 1: Spectrometric method
Piments et leurs oléorésines — Détermination de la teneur en capsaïcinoïdes totaux — Partie 1: Méthode par spectrométrie