ASTM E1083-00e1
(Test Method)Standard Test Method for Sensory Evalution of Red Pepper Heat
Standard Test Method for Sensory Evalution of Red Pepper Heat
SCOPE
1.1 This test method describes standardized procedures for the sensory evaluation of heat in ground red pepper ranging from 10 000 to 70 000 scoville heat units.
1.2 This test method is intended as an alternative to the Scoville Heat Test, but results can be expressed in scoville heat units (SHU).
1.3 This test method does not apply for oleoresin capsicums, low-heat chili peppers, or chili powder.
This standard does not purport to address all of the safety concerns, if any, 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 hazards statements are given in Section .
General Information
Relations
Standards Content (Sample)
NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
e1
Designation:E1083–00
Standard Test Method for
1
Sensory Evaluation of Red Pepper Heat
This standard is issued under the fixed designation E1083; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.A
superscript epsilon (e) indicates an editorial change since the last revision or reapproval.
1
e NOTE—Title was editorially corrected in February 2005.
1. Scope 3.1.2 moderate heat—N-vanillyl-n-nonamide, 0.80 ppm.
This is a “moderate” amount of pepper heat. On the line scale,
1.1 This test method describes standardized procedures for
2
10 cm.
the sensory evaluation of heat in ground red pepper ranging
3.1.3 rinse—to purge the oral cavity with unsalted soda
from 10000 to 70000 scoville heat units.
crackers and water by slowly chewing and swallowing the
1.2 This test method is intended as an alternative to the
cracker, followed by swirling the water around in the mouth
ScovilleHeatTest,butresultscanbeexpressedinscovilleheat
and swallowing. This procedure is repeated as often as is
units (SHU).
natural and comfortable for the panelist.
1.3 This test method does not apply for oleoresin capsi-
3.1.4 scoville heat units (SHU)—the commonly accepted
cums, low-heat chili peppers, or chili powder.
unit for expressing heat levels in capsicum products (see 2.1
1.4 This standard does not purport to address all of the
and 2.2). Scoville heat units range from 0 to 1500000.
safety concerns, if any, associated with its use. It is the
3.1.5 slightheat—N-vanillyl-n-nonamide,0.40ppm.Thisis
responsibility of the user of this standard to establish appro-
a “slight” amount of pepper heat. On the line scale, 5 cm.
priate safety and health practices and determine the applica-
3.1.6 stock solution—a standardized solution of 6.0 ppm of
bility of regulatory limitations prior to use. Specific hazards
N-vanillyl-n-nonamidethatisusedtoprepareotherdilutionsof
statements are given in Section 8.
N-vanillyl-n-nonamide (see 10.1.2).
2. Referenced Documents
3.1.7 strong heat—best defined by concept. Hotter than the
3
1.30 ppm N-vanillyl-n-nonamide sample. On the line scale, 15
2.1 ASTM Publication:
cm.
STP 434 Manual on Sensory Testing Methods
4
3.1.8 thresholdheat—bestdefinedbyconceptratherthanby
2.2 ISO Standard:
astandarddilutionofN-vanillyl-n-nonamide.Thresholdisthat
3513-1977(E) Spices and Condiments—Chillies—
point where a panelist just barely senses burn/heat. On the line
Determination of Scoville Index
scale, 1.25 cm.
3. Terminology
3.1.9 zero heat—N-vanillyl-n-nonamide, 0 ppm. No sen-
sory heat. On the line scale, 0 cm.
3.1 Definitions of Terms Specific to This Standard:
3.1.1 approaching strong heat—N-vanillyl-n-nonamide,
4. Summary of Test Method
1.30ppm.Thisis13.0cmonthe15-cmlinescale.Itisunusual
4.1 Ground red pepper is steeped in hot water with
to see a ground red pepper stronger than this. But in the event
polysorbate-80 for 20 min, filtered, and the filtrate diluted in
that a pepper with more than 70000 SHU is tested, there
room temperature water. Trained panelists compare the heat in
remains the last 2 cm on the line scale.
the pepper extract to a known concentration of a standard
solutionofsyntheticcapsaicin(N-vanillyl-n-nonamide)usinga
1
15-cm line scale. The tasting procedure is timed and takes 2
ThistestmethodisunderthejurisdictionofASTMCommitteeE18onSensory
5
Evaluation of Materials and Products and is the direct responsibility of Subcom- min for one test sample and 9 min for 2 test samples.
mittee E18.06 on Food, Beverage, and Tobacco Evaluation.
4.2 Panelists are screened for their accuracy and precision
Current edition approved April 10, 2000. Published July 2000. Originally
and trained to use the 15-cm line scale during two to three
approved in 1986. Last previous edition approved in 1995 as E1083–88 (1995).
2
15-min training sessions.
Available from the American Spice Trade Association, 580 Sylvan Ave.,
Englewood Cliffs, NJ 07632.
3
Available fromASTM International Headquarters, 100 Barr Harbor Drive, PO
5
Box C700, West Conshohocken, PA 19428–2959.
Gillette, M. H., Appel, C. E., Lego, M. “A New Method for the Sensory
4
Available from International Organization for Standardization (ISO), 1 rue de Evaluation of Red Pepper Heat,” Journal of Food Science, Vol. 49, No. 4, 1984, p
Varembé, Case postale 56, CH-1211, Geneva 20, Switzerland. 1028.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
1
---------------------- Page: 1 ----------------------
e1
E1083–00
4.3 Standard general requirements for sensory testing are 9.4 Session I (15 min)—Brief the randomly selected panel-
followed in accordance with ASTM STP 434. ists on the purpose of this test meth
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.