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ISO 7541:2020

Spices and condiments — Spectrophotometric determination of the extractable colour in paprika ISO 7541:2020

Publication date:   Jul 23, 2020

General information

90.60   Close of review   Dec 3, 2025

ISO

ISO/TC 34/SC 7 Spices, culinary herbs and condiments

International Standard

67.220.10   Spices and condiments

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Scope

This document specifies a test method to determine the extractable colour in paprika by measuring the absorbance of an acetone extract of the sample.
It is applicable to ground paprika in every presentation (sweet, hot, smoked, etc).

Life cycle

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ISO 7541:1989

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PUBLISHED
ISO 7541:2020
90.60 Close of review
Dec 3, 2025




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