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.
| CSA Group | |
|---|---|
| Product Category | Standards and Technical Documents |
| Product Number | ISO 7543-1:1994 |
| Product Name | Chillies and chilli oleoresins - Determination of total capsaicinoid content - Part 1: Spectrometric method |
