This standard was last reviewed and confirmed in 2015. Therefore this version remains current.
Specifies a method for the determination, by high-performance liquid chromatography, of the total capsaicinoid content of whole or powdered chillies (usually Capsicum frutescens L.) and their extracts (oleoresins). This content is calculated from the total of capsaicin, nordihydrocapsaicin and dihydrocapsaicin, expressed as nonyl acid vanilylamide, which is the chosen reference substance. This method enables the separation of capsaicin and nonyl acid vanilylamide.
Status : PublishedPublication date : 1993-07
Edition : 1Number of pages : 5
Technical Committee:Spices, culinary herbs and condiments
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