1.1 本试验方法描述了200至2500 Scoville热量单位的低热辣椒热量感官评估的标准程序。 1.2 本试验方法旨在替代斯科维尔热试验（见ASTA方法 21.0和ISO 3513），但结果可以用斯科维尔热量单位（S.H.U.）表示。 1.3 本试验方法不适用于磨碎的红辣椒或辣椒油树脂。 1.4 以国际单位制表示的数值应视为标准。 1.5 本标准并非旨在解决与其使用相关的所有安全问题（如有）。本标准的用户有责任在使用前制定适当的安全和健康实践，并确定监管限制的适用性。 第节给出了具体的预防说明 8. . ====意义和用途====== 5.1 该测试方法为200至2500 Scoville热量单位的低热辣椒的感官热量提供了快速准确的评级。 5.2 本试验方法的感官结果高度相关( r 2. = 0.94），与高压液相色谱结果一致；使这两种方法相互替代。 6.

1.1 This test method describes standardized procedures for the sensory evaluation of heat in low heat chili peppers ranging from 200 to 2500 Scoville heat units. 1.2 This test method is intended as an alternative to the Scoville heat test (see ASTA Method 21.0 and ISO 3513), but results can be expressed in Scoville heat units (S.H.U.). 1.3 This test method does not apply for ground red pepper or oleoresin capsicums. 1.4 The values stated in SI units are to be regarded as the standard. 1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use. Specific precautionary statements are given in Section 8 . ====== Significance And Use ====== 5.1 This test method provides quick and accurate ratings for the sensory heat in low heat chilies ranging from 200 to 2500 Scoville heat units. 5.2 Sensory results from this test method correlate highly ( r 2 = 0.94) with results from high-pressure liquid chromatography; making the two methods substitutable. 6