Indian Standard Details

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IS Number : IS 11582 : 2023

IS Title [Eng-Hn] : Method for sensory evaluation of pungency of ginger by Scoville units
No of Revision : 1
No of Amendments : 0
Technical Department : Food and Agriculture Department
Technical Committee : FAD 9 ( Spices And Condiments )
Language : English

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

Indian Standards Refered In IS IS 11582 : 2023 :
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 8104 : 1996 Chillies - Determination of scoville index (First Revision) FAD 9
5
IS 8105 : 1976 Method for sensory evaluation of pungency of black pepper by scoville heat units FAD 9
6
IS 16357 : 2017 Ginger and its oleoresins - Determination of the main pungent components (Gingerols And Shogaols) - Method using high-performance liquid chromatography FAD 9
International Standards Refered In IS 11582 : 2023 Standard contains no Cross Referenced International Standard.
IS 11582 : 2023 is Refered in following Indian Standards : Standard contains no Cross Referenced Indian Standard.