Food Authenticity Program Meeting Book (September 10, 2020)

Official Analytical Methods of the American Spice Trade Association (ASTA) Industry Standards for spices • Curcuminoids Content of Turmeric Spice & Oleoresins (Revised April 2019) • Phenols in Nutmeg and Mace (Revised January 1997) • Extractable Color in Capsicums and Their Oleoresins (Revised October 2004) • Sensory Evaluation of Low Heat Chilies, Red Peppers and Oleoresins (Revised December 1998) • Pungency of Capsicums and Their Oleoresins (HPLC Method – Preferred) (Revised October 20004) 11 Official Analytical Methods of the American Spice Trade Association (ASTA) Industry Standards for spices • Microanalytical Analysis of Paprika (Revised January 1997) • Microanalytical Analysis of Ground Capsicums (Excluding Paprika) (Revised January 1997) • Ethylene Oxide (EtO) and Ethylene Chlorohydrin Residue in Black Pepper (Revised January 1997) • Determination of Ethylene Oxide (EtO) (Revised January 1997) • Ethylene Chlorohydrin Residue in Spices (Revised January 1997) • Aflatoxin Determination (Revised January 1997)

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