ASTM E1395-90(1997)e2
(Test Method)Standard Test Method for Sensory Evaluation of Low Heat Chilies
Standard Test Method for Sensory Evaluation of Low Heat Chilies
SCOPE
1.1 This test method describes standardized procedures for the sensory evaluation of heat in low heat chili peppers ranging from 200 to 2500 Scoville heat units.
1.2 This test method is intended as an alternative to the Scoville heat test (see ASTA Method 21.0 and ISO 3513), but results can be expressed in Scoville heat units (S.H.U.).
1.3 This test method does not apply for ground red pepper or oleoresin capsicums.
1.4 The values stated in SI units are to be regarded as the standard.
1.5 This standard does not purport to address all of the safety problems associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use. Specific precautionary statements are given in Section 8.
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Designation: E 1395 – 90 (Reapproved 1997)
Standard Test Method for
Sensory Evaluation of Low Heat Chilies
This standard is issued under the fixed designation E 1395; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (e) indicates an editorial change since the last revision or reapproval.
e NOTE—Sections 2 and 7 were corrected editorially in July 1998.
e NOTE—Figure 1 was editorially corrected in February 2004.
1. Scope to see a ground red pepper stronger than this. But in the event
that a pepper with more than expected heat is tested, there
1.1 This test method describes standardized procedures for
remains the last 2 cm on the 15-cm line scale.
the sensory evaluation of heat in low heat chili peppers ranging
3.1.2 low heat chilies—variety of red pepper (capsicum)
from 200 to 2500 Scoville heat units.
containing less than 0.1 % capsaicin (less than 2500 Scoville
1.2 This test method is intended as an alternative to the
heat units).
Scoville heat test (see ASTA Method 21.0 and ISO 3513), but
3.1.3 moderate heat—N-vanillyl-n-nonamide, 0.80 ppm.
results can be expressed in Scoville heat units (S.H.U.).
This is a“ moderate” amount of pepper heat. It reads 10 cm on
1.3 This test method does not apply for ground red pepper
the 15-cm line scale.
or oleoresin capsicums.
3.1.4 rinse—to purge the oral cavity with unsalted soda
1.4 The values stated in SI units are to be regarded as the
crackers and 20°C spring or distilled water by slowly chewing
standard.
and swallowing the cracker, followed by swirling the water
1.5 This standard does not purport to address all of the
around in the mouth and swallowing. This procedure is
safety concerns, if any, associated with its use. It is the
repeated as often as is natural and comfortable for the panelist.
responsibility of the user of this standard to establish appro-
3.1.5 Scoville heat units (S.H.U.)—the commonly accepted
priate safety and health practices and determine the applica-
unit for expressing heat levels in capsicum products (see ISO
bility of regulatory limitations prior to use. Specific precau-
3513 and Footnote 4). S.H.U. range from 0 to 1 500 000.
tionary statements are given in Section 8.
3.1.6 slight heat—N-vanillyl-n-nonamide, 0.40 ppm. This is
2. Referenced Documents
a “slight” amount of pepper heat. It reads 5 cm on the 15-cm
line scale.
2.1 ASTM Standards:
3.1.7 strong heat—best defined by concept. Hotter than the
E 1083 Test Method for Sensory Evaluation of Red Pepper
1.30 ppm N-vanillyl-n-nonamide sample. It reads 15 cm on the
Heat
15-cm line scale.
2.2 ASTA Standard:
3.1.8 threshold heat—best defined by concept rather than by
ASTA Method 21.0 Official Analytical Methods
a standard dilution of N-vanillyl-n-nonamide. Threshold is that
point where a panelist just barely senses burn and heat, or both.
2.3 ISO Standard:
It reads 1.25 cm on the 15-cm line scale.
ISO 3513-1977 (E), Spices and Condiments—Chilies—
3.1.9 zero heat—N-vanillyl-n-nonamide, 0 ppm. No sensory
Determination of Scoville Index
heat. It reads 0 cm on the line scale.
3. Terminology
4. Summary of Test Method
3.1 Definitions of Terms Specific to This Standard:
4.1 Ground low heat chili peppers are steeped in hot water
3.1.1 approaching strong heat—N-vanillyl-n-nonamide,
with polysorbate-80 for 20 min, filtered, and the filtrate diluted
1.30 ppm. This is 13.0 cm on the 15-cm line scale. It is unusual
in room temperature water. Trained panelists compare the heat
in the pepper extract to a known concentration of a standard
solution of synthetic capsaicin (N-vanillyl-n-nonamide) using a
This test method is under the jurisdiction of ASTM Committee E-18 on Sensory
Evaluation of Materials and Products and is the direct responsibility of mittee
15-cm line scale. The testing procedure is timed and takes 2
E18.06 on Food, Beverage, and Tobacco Evaluation. 5
min for one test sample and 9 min for two test samples.
Current edition approved Dec. 28, 1990. Published February 1991.
Annual Book of ASTM Standards, Vol 15.07.
Available from American Spice Trade Association, Box 1267, Englewood
Cliffs, NJ 07632. Gillette, M. H., Appel, C. E., and Lego, M., “A New Method for the Sensory
Available from American National Standards Institute, 11 W. 42nd St., 13th Evaluation of Red Pepper Heat,” Journal of Food and Science, Vol 49, No. 4, 1984,
Floor, New York, NY 10036. p. 1028.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
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E 1395 – 90 (1997)
4.2 Panelists are screened for their accuracy and precision 9.3.3 N-vanillyl-n-nonamide, 0.80 ppm—Dilute 26.8 g of
and trained to use the 15-cm line scale during two to three the stock solution to 200 mL with water.
15-min training sessions. 9.3.4 N-vanillyl-n-nonamide, 1.30 ppm—Dilute 43.3 g of
4.3 Standard general requirements for sensory testing are the stock solution to 200 mL with water.
followed (see Test Method E 1083). 9.4 Session 1 (15 min)—Brief the panelists on the purpose
of this test method. The purpose of the first session is to
5. Significance and Use
standardize their tongues and mouths to the reference standards
5.1 This test method provides quick and accurate ratings for with respect to the 15-cm line scale on the ballot (Fig. 1).
Explain to the panelists that they may use any of the infinite
the sensory heat in low heat chilies ranging from 200 to 2500
Scoville heat units. number of points on the line scale to describe how hot a given
sample is. Panelists will taste (see 10.2.3.1-10.2.3.3) the
5.2 Sensory results from this test method correlate highly
(r = 0.94) with results from high-pressure liquid chromatog- prepared coded standard dilutions, evaluate them critically,
concentrating and memorizing their individual sensory heat
raphy; making the two methods substitutable.
levels. Panelists rinse well between samples with unsalted soda
6. Apparatus
crackers and spring or distilled water for 2 min (they are
timed). After the standards have been tasted, the correct rating
6.1 Magnetic Hot Plate Stirrers, two.
for each reference standard is given. A new set of labeled
6.2 Beakers, 600-mL, four.
standard dilutions is presented to the panelists to review.
6.3 Small Beaker, 50 to 100 mL.
Definitions for “0,”“ threshold,” “slight,” “moderate,” “ap-
6.4 Analytical Balance, capacity greater than 300 g, sensi-
proaching strong,” and “strong” are provided. Refer to 3.1.4-
tive to 0.01 g.
3.1.8.
6.5 Volumetric Flasks, 1000-mL, stoppered.
9.5 Session 2 (15 min)—This session should follow the first
6.6 Stopwatch.
training session by one to two days. During this session, the
7. Reagents and Materials
panelists will be both trained and tested. Explain to the
panelists how they will be evaluating the actual red pepper test
7.1 Coffee Filter Papers, or low flavor qualitative filter
samples. Explain the entire tasting procedure as defined below:
paper.
9.5.1 Panelists are served 10-mL portions of each of two
7.2 Medicine Cups.
samples in coded medicine cups. The control (0.4 ppm
7.3 Unsalted Soda Crackers, unsalted tops.
N-vanillyl-n-nonamide) is always served first, coded “C.” The
7.4 Water, bottled, distilled, or deionized when available, or
test sample is served second, with a random two-letter code.
still spring water.
Two sets of samples are evaluated per sitting. The tasting
7.5 Polysorbate-80, food grade.
procedure is described in 10.2.3.
7.6 Rating Forms, 15-cm line scale anchored at 0 (none),
9.5.2 For this second training session, the panelists are
1.25 cm (threshold), 5 cm (slight), 10 cm (moderate), 15 cm
served the “control” first, coded “C,” then a test sample coded
(strong); see Appendix X1.
with a random two letter code. They will evaluate two sets of
7.7 N-vanillyl-n-nonamide, available from Penta Interna-
samples:
tional.
9.5.2.1 Control and 0.80 ppm N-vanillyl-n-nonamide.
8. Precautions
9.5.2.2 Control and 0.40 ppm N-vanillyl-n-nonamide (the
same as the control).
8.1 Pure N-vanillyl-n-nonamide will burn the eyes and skin
9.5.2.3 Do not tell the panelists what the test samples are.
upon direct contact. Gloves and caution must be used when
After learning the standard heat intensities during Session 1,
handling N-vanillyl-n-nonamide in the crystalline form.
9. Calibration and Standardization of Panelists
9.1 Select ten to twelve panelists based on availability,
attitude, and motivation of panelists. Screening for taste
sensitivity is not necessary.
9.2 Prepare stock solution of N-vanillyl-n-nonamide (see
10.1.2).
9.3 Dilute the stock solution of N-vanillyl-n-nonamide to
the following concentrations:
9.3.1 N-vanillyl-n-nonamide, 0 ppm—Add none of the
stock solution to 200 mL of water.
9.3.2 N-vanillyl-n-non
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