What is BS 4585-7-Determination of the Scoville index of chillies about?
BS 4585 is a British standard on methods of test for spices and condiments that discusses the determination of the Scoville index of chillies that helps you to label extra-spicy menu items.
BS 4585-7 is the seventh part of the BS 4585 series that describes a method for the determination of the Scoville index of chillies in whole or ground form, unadulterated by other spices or products.
Note: Chillies commonly tested for their pungency include Capsicum frutescens and Linnaeus.
Who is BS 4585-7-Determination of the Scoville index of chillies for?
BS 4585-7 on the determination of the Scoville index of chillies is useful for:
- Food scientists
- Chilli manufacturers
- Assessors
- Panel supervisors
- Food technologists
- Food laboratories
- Food health and safety departments
Why should you use BS 4585-7-Determination of the Scoville index of chillies?
Scoville Heat Units, called SHU, are used to determine the level of heat a pepper produces. Peppers that fall low on the scale are less spicy, and peppers that rank high on the scale produce a stronger burning sensation on the mouth and skin. Scoville index is the greatest dilution, i.e., the dilution factor, at which the characteristic pungent sensation from chillies is perceived, under specified test conditions.
BS 4585-7 provides you with guidance on apparatus, sampling, procedures for the extraction and preparation of the test solution, preparation of serial dilutions, tasting, expression of results, test report, etc.
The methods and procedures provided by BS 4585-7 assist you in the determination of the Scoville index of chillies, and measure the pungency (spiciness) of peppers, improving the quality of chillies.
With obedience and compliance to BS 4585-7, you can enhance chillies’ effectiveness and efficacy, create new products, and launch them successfully in a global market
