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Indian Standard Details

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Basic Details
IS Number : IS 8105 : 1976
Reviewed In : 2019
IS Title [Eng-Hn] : Method for sensory evaluation of pungency of black pepper by scoville heat units
No of Revision : 0
No of Amendments : 0
Technical Department : Food and Agriculture Department
Technical Committee : FAD 9 ( Spices And Condiments )
Language : English

Classification Details
Group : Agriculture, Agricultural Products and Implements
Sub Group: Raw Agricultural products
Sub Sub Group : Spices and Condiments
Aspects: Methods of tests
Certification:
Ministry :
Short Commom Man's Title: Sensory evaluation of pungency of black pepper
Itchs:
Degree of Equivalence: Indigenous
Identical/Equivalent Standards:
Organisation :

Cross Referencing Details
Indian Standards Refered In IS IS 8105 : 1976 :
SNo IS Number Title Technical Committee
1
IS 1070 : 2023 Reagent Grade Water Specification (Fourth Revision) CHD 13
2
IS 6273 : Part 1 : 1971 Guide for sensory evaluation of foods: Part 1 optimum requirements FAD 28
3
IS 6273 : Part 2 : 1971 Guide for sensory evaluation of foods: Part 2 methods and evaluation cards FAD 28
4
IS 15695 : 2006 Pepper and pepper oleoresins - Determination of piperine content - Method using high - Performance liquid chromatography FAD 9
5
IS 16360 : 2017 Black pepper and white pepper, whole or ground - Determination of piperine content - Spectrophotometric method FAD 9
International Standards Refered In IS 8105 : 1976 Standard contains no Cross Referenced International Standard.
IS 8105 : 1976 is Refered in following Indian Standards :
SNo IS Number Title Technical Committee
1 IS 11582 : 1986 Method for sensory evaluation of pungency of ginger by scoville units FAD 9