AOAC Official Methods for Paprika Testing¶
The Association of Official Analytical Chemists (AOAC) International publishes standard reference methods used worldwide for food testing. Below are the key AOAC methods referenced in paprika specification and quality control.
| AOAC Method | Title | Application to Paprika |
|---|---|---|
| 923.03 | Ash of Flour | Total ash content determination |
| 941.03 | Acid-Insoluble Ash | Silica/sand content |
| 930.15 | Moisture in Animal Feed | Loss on drying method (adapted) |
| 945.39 | Moisture in Spices | Specific spice moisture method |
| 962.17 | Volatile Oil in Spices | Steam distillation (Clevenger) |
| 970.64 | Carotenes & Xanthophylls | Carotenoid profile |
| 971.28 | Color in Spices | Spectrophotometric alternative to ASTA 20.1 |
| 978.18 | Water Activity | Chilled-mirror dew point |
| 995.14 | Capsaicinoids in Spices | HPLC for SHU determination |
| 2011.03 | Saturated Fat by GC | For nutritional labeling |
| 2011.11 | Carotenoids by HPLC | Individual carotenoid quantification |
| 2015.01 | Metals by ICP-MS | Heavy metal analysis |
Cross-References¶
- ASTA Color Value — Method cross-reference to AOAC 971.28
- Moisture Content — AOAC 930.15 and 945.39
- [Heavy Metals../quality-control/heavy-metals.md) — AOAC 2015.01
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