ASTM E1083-00(2017)
(Test Method)Standard Test Method for Sensory Evaluation of Red Pepper Heat (Withdrawn 2024)
Standard Test Method for Sensory Evaluation of Red Pepper Heat (Withdrawn 2024)
SIGNIFICANCE AND USE
5.1 This test provides quick and accurate ratings for the sensory heat in ground red peppers ranging from 10 000 to 70 000 scoville heat units.
5.2 Sensory results from this test method correlate highly (r = 0.94) with results from high pressure liquid chromatography; making the two methods substitutable.6
SCOPE
1.1 This test method describes standardized procedures for the sensory evaluation of heat in ground red pepper2 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.
1.4 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.
1.5 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 8.
WITHDRAWN RATIONALE
This test method described standardized procedures for the sensory evaluation of heat in ground red pepper ranging from 10 000 to 70 000 scoville heat units.
Formerly under the jurisdiction of Committee E18 on Sensory Evaluation, this test method was withdrawn in April 2024. This standard is being withdrawn without replacement due to its limited use by industry.
General Information
Relations
Buy Standard
Standards Content (Sample)
This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: E1083 − 00 (Reapproved 2017)
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 (´) indicates an editorial change since the last revision or reapproval.
1. Scope to see a ground red pepper stronger than this. But in the event
that a pepper with more than 70000 SHU is tested, there
1.1 This test method describes standardized procedures for
2 remains the last 2 cm on the line scale.
the sensory evaluation of heat in ground red pepper ranging
3.1.2 moderate heat—N-vanillyl-n-nonamide, 0.80 ppm.
from 10000 to 70000 scoville heat units.
This is a “moderate” amount of pepper heat. On the line scale,
1.2 This test method is intended as an alternative to the
10 cm.
ScovilleHeatTest,butresultscanbeexpressedinscovilleheat
3.1.3 rinse—to purge the oral cavity with unsalted soda
units (SHU).
crackers and water by slowly chewing and swallowing the
1.3 This test method does not apply for oleoresin
cracker, followed by swirling the water around in the mouth
capsicums, low-heat chili peppers, or chili powder.
and swallowing. This procedure is repeated as often as is
1.4 The values stated in SI units are to be regarded as
natural and comfortable for the panelist.
standard. No other units of measurement are included in this
3.1.4 scoville heat units (SHU)—the commonly accepted
standard.
unit for expressing heat levels in capsicum products (see 2.1
1.5 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 slight heat—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 434Manual on Sensory Testing Methods
4
3.1.8 threshold heat—bestdefinedbyconceptratherthanby
2.2 ISO Standard:
astandarddilutionofN-vanillyl-n-nonamide.Thresholdisthat
3513-1977(E) Spices and Condiments—Chilies—
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,0ppm.Nosensory
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
polysorbate-80 for 20 min, filtered, and the filtrate diluted in
1
ThistestmethodisunderthejurisdictionofASTMCommitteeE18onSensory
room temperature water. Trained panelists compare the heat in
Evaluation and is the direct responsibility of Subcommittee E18.06 on Food and
Beverage Evaluation. the pepper extract to a known concentration of a standard
Current edition approved Feb. 1, 2017. Published February 2017. Originally
solutionofsyntheticcapsaicin(N-vanillyl-n-nonamide)usinga
approved in 1986. Last previous edition approved in 2011 as E1083–00 (2011).
15-cm line scale. The tasting procedure is timed and takes 2
DOI: 10.1520/E1083-00R17.
5
2 min for one test sample and 9 min for 2 test samples.
Available from the American Spice Trade Association, 580 Sylvan Ave.,
Englewood Cliffs, NJ 07632.
3
Available fromASTM International Headquarters, 100 Barr Harbor Drive, PO
Box C700, West Conshohocken, PA 19428–2959.
4 5
Available from International Organization for Standardization (ISO), 1, ch. de Gillette, M. H., Appel, C. E., Lego, M. “A New Method for the Sensory
la Voie-Creuse, Case postale 56, CH-1211, Geneva 20, Switzerland, http:// Evaluation of Red Pepper Heat,” Journal of Food Science, Vol. 49, No. 4, 1984, p
www.iso.ch. 1028.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
E1083 − 00 (2017)
4.2 Panelists are screened for their accuracy and precision 9.3.1 N-vanillyl-n-nona
...
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
Designation: E1083 − 00 (Reapproved 2017)
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. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope to see a ground red pepper stronger than this. But in the event
that a pepper with more than 70 000 SHU is tested, there
1.1 This test method describes standardized procedures for
2 remains the last 2 cm on the line scale.
the sensory evaluation of heat in ground red pepper ranging
3.1.2 moderate heat—N-vanillyl-n-nonamide, 0.80 ppm.
from 10 000 to 70 000 scoville heat units.
This is a “moderate” amount of pepper heat. On the line scale,
1.2 This test method is intended as an alternative to the
10 cm.
Scoville Heat Test, but results can be expressed in scoville heat
3.1.3 rinse—to purge the oral cavity with unsalted soda
units (SHU).
crackers and water by slowly chewing and swallowing the
1.3 This test method does not apply for oleoresin
cracker, followed by swirling the water around in the mouth
capsicums, low-heat chili peppers, or chili powder.
and swallowing. This procedure is repeated as often as is
1.4 The values stated in SI units are to be regarded as
natural and comfortable for the panelist.
standard. No other units of measurement are included in this
3.1.4 scoville heat units (SHU)—the commonly accepted
standard.
unit for expressing heat levels in capsicum products (see 2.1
1.5 This standard does not purport to address all of the
and 2.2). Scoville heat units range from 0 to 1 500 000.
safety concerns, if any, associated with its use. It is the
3.1.5 slight heat—N-vanillyl-n-nonamide, 0.40 ppm. This is
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-nonamide that is used to prepare other dilutions of
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 threshold heat—best defined by concept rather than by
2.2 ISO Standard:
a standard dilution of N-vanillyl-n-nonamide. Threshold is that
3513-1977(E) Spices and Condiments—Chilies—
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 sensory
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
1.30 ppm. This is 13.0 cm on the 15-cm line scale. It is unusual
4.1 Ground red pepper is steeped in hot water with
polysorbate-80 for 20 min, filtered, and the filtrate diluted in
1
This test method is under the jurisdiction of ASTM Committee E18 on Sensory
room temperature water. Trained panelists compare the heat in
Evaluation and is the direct responsibility of Subcommittee E18.06 on Food and
the pepper extract to a known concentration of a standard
Beverage Evaluation.
Current edition approved Feb. 1, 2017. Published February 2017. Originally
solution of synthetic capsaicin (N-vanillyl-n-nonamide) using a
approved in 1986. Last previous edition approved in 2011 as E1083 – 00 (2011).
15-cm line scale. The tasting procedure is timed and takes 2
DOI: 10.1520/E1083-00R17.
5
2
min for one test sample and 9 min for 2 test samples.
Available from the American Spice Trade Association, 580 Sylvan Ave.,
Englewood Cliffs, NJ 07632.
3
Available from ASTM International Headquarters, 100 Barr Harbor Drive, PO
Box C700, West Conshohocken, PA 19428–2959.
4 5
Available from International Organization for Standardization (ISO), 1, ch. de Gillette, M. H., Appel, C. E., Lego, M. “A New Method for the Sensory
la Voie-Creuse, Case postale 56, CH-1211, Geneva 20, Switzerland, http:// Evaluation of Red Pepper Heat,” Journal of Food Science, Vol. 49, No. 4, 1984, p
www.iso.ch. 1028.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
E1083 − 00 (2017)
4.2 Panelists are screened for their accuracy and precision 9.3.1 N-vanillyl-n-nonamide (0 ppm)—Add none of the
and trained to use the 15-cm line scal
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.