A-A-20097 Hot SauceThis CID covers hot sauce, packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties; and as a component of operational rations.

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A-A-20097F

contain the appropriate number of bottles/containers/pouches to yield a 57 g (2 oz) sample when composited.  Each subsample shall contain equal amounts of product to yield at least a 57 g (2 oz) sample.

6.3  Analytical testing.  When specified in the solicitation, contract, or purchase order, the analyses shall be made in accordance with the following methods from the Official Methods of Analysis of the AOAC International or as specified below:

Test                                                     Method Nonvolatile solids                               925.45A 6/ Salt                                                      941.13 7/ Acidity (as acetic acid)                       920.174

pH                                                       981.12

Pungency (Capsaicin)                        995.03, ASTA 8/ 21.3, Gas Chromatography

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6/   Pre-dry to near dryness on steam bath before drying in a vacuum oven.  Run at 65°C (149°F).

7/   Saturated potassium permanganate (KMnO4) shall be used in lieu of 5 percent KMnO4

solution.

8/   American Spice Trade Association (ASTA).

9/   When a pungency value less than 750 Scoville Heat Units (SHU) (50 parts per million) is specified in the solicitation, contract, or purchase order, analysis of pungency shall be following the directions listed in the Regional Standard for Gochujang Codex Stan 294R in effect on the date of the solicitation, contract, or purchase order.

6.4  Test results.  The test results for nonvolatile solids, salt, and acidity shall be reported to the nearest 0.1 percent.  The test result for pH shall be reported to the nearest 0.1 value.  The test result for pungency shall be reported to the nearest Scoville unit or ppm.  Any result not conforming to the analytical requirements shall be cause for rejection of the lot.

7.  MANUFACTURER'S/DISTRIBUTOR'S PRODUCT ASSURANCE.  The manufacturer/ distributor shall certify that the hot sauce provided shall meet the salient characteristics of this CID, conform to the their own specifications, standards, and quality assurance practices, and be the same hot sauce offered for sale in the commercial market.  The purchaser reserves the right

to require proof of conformance.

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