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ISO 7543-1:1994

Chillies and chilli oleoresins — Determination of total capsaicinoid content — Part 1: Spectrometric method ISO 7543-1:1994

Publication date:   Dec 15, 1994

General information

90.60   Close of review   Jun 5, 2026

ISO

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

International Standard

67.220.10   Spices and condiments

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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.

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NOW

PUBLISHED
ISO 7543-1:1994
90.60 Close of review
Jun 5, 2026




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