ASTM E1083-00

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 10000 to 70000 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 This standard may involve hazardous materials, operations, and equipment. 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 hazards statements are given in Section 8.

General Information

• Status: Historical
• Publication Date: 09-Apr-2000
• ICS: 67.220.10 - Spices and condiments
• ICS: 67.240 - Sensory analysis
• Technical Committee: E18 - Sensory Evaluation
• Drafting Committee: E18.06 - Food and Beverage Evaluation

Relations

• Replaced By: ASTM E1083-00e1 - Standard Test Method for Sensory Evalution of Red Pepper Heat
• Effective Date: 10-Apr-2000
• Referred By: ASTM E1396-90(2017) - Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
• Effective Date: 10-Apr-2000
• Referred By: ASTM E1395-90(2017) - Standard Test Method for Sensory Evaluation of Low Heat Chilies
• Effective Date: 10-Apr-2000

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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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
Designation:E1083–00
Standard Test Method for
1
Sensory Evalution 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. Scope 3.1.3 rinse—to purge the oral cavity with unsalted soda
crackers and water by slowly chewing and swallowing the
1.1 This test method describes standardized procedures for
2
cracker, followed by swirling the water around in the mouth
the sensory evaluation of heat in ground red pepper ranging
and swallowing. This procedure is repeated as often as is
from 10000 to 70000 scoville heat units.
natural and comfortable for the panelist.
1.2 This test method is intended as an alternative to the
3.1.4 scoville heat units (SHU)—the commonly accepted
ScovilleHeatTest,butresultscanbeexpressedinscovilleheat
unit for expressing heat levels in capsicum products (see 2.1
units (SHU).
and 2.2). Scoville heat units range from 0 to 1500000.
1.3 This test method does not apply for oleoresin capsi-
3.1.5 slight heat—N-vanillyl-n-nonamide,0.40ppm.Thisis
cums, low-heat chili peppers, or chili powder.
a “slight” amount of pepper heat. On the line scale, 5 cm.
1.4 This standard does not purport to address all of the
3.1.6 stock solution—a standardized solution of 6.0 ppm of
safety concerns, if any, associated with its use. It is the
N-vanillyl-n-nonamidethatisusedtoprepareotherdilutionsof
responsibility of the user of this standard to establish appro-
N-vanillyl-n-nonamide (see 10.1.2).
priate safety and health practices and determine the applica-
3.1.7 strong heat—best defined by concept. Hotter than the
bility of regulatory limitations prior to use. Specific hazards
1.30 ppm N-vanillyl-n-nonamide sample. On the line scale, 15
statements are given in Section 8.
cm.
2. Referenced Documents
3.1.8 thresholdheat—bestdefinedbyconceptratherthanby
astandarddilutionofN-vanillyl-n-nonamide.Thresholdisthat
2.1 ASTM Standards: Publication:
3
point where a panelist just barely senses burn/heat. On the line
STP 434 Manual on Sensory Testing Methods
4
scale, 1.25 cm.
2.2 ISO Standard:
3.1.9 zero heat—N-vanillyl-n-nonamide, 0 ppm. No sen-
3513-1977(E) Spices and Condiments—Chillies—
sory heat. On the line scale, 0 cm.
Determination of Scoville Index
4. Summary of Test Method
3. Terminology
4.1 Ground red pepper is steeped in hot water with
3.1 Definitions of Terms Specific to This Standard:
polysorbate-80 for 20 min, filtered, and the filtrate diluted in
3.1.1 approaching strong heat—N-vanillyl-n-nonamide,
room temperature water. Trained panelists compare the heat in
1.30ppm.Thisis13.0cmonthe15-cmlinescale.Itisunusual
the pepper extract to a known concentration of a standard
to see a ground red pepper stronger than this. But in the event
solutionofsyntheticcapsaicin(N-vanillyl-n-nonamide)usinga
that a pepper with more than 70000 SHU is tested, there
15-cm line scale. The tasting procedure is timed and takes 2
remains the last 2 cm on the line scale.
5
min for one test sample and 9 min for 2 test samples.
3.1.2 moderate heat—N-vanillyl-n-nonamide, 0.80 ppm.
4.2 Panelists are screened for their accuracy and precision
This is a “moderate” amount of pepper heat. On the line scale,
and trained to use the 15-cm line scale during two to three
10 cm.
15-min training sessions.
4.3 Standard general requirements for sensory testing are
1
ThistestmethodisunderthejurisdictionofASTMCommitteeE18onSensory
followed in accordance with ASTM STP 434.
Evaluation of Materials and Products and is the direct responsibility of Subcom-
mittee E18.06 on Food, Beverage, and Tobacco Evaluation.
Current edition approved April 10, 2000. Published July 2000. Originally
published as E1083–86. Last previous edition E1083–88(1995).
2
Available from the American Spice Trade Association, 580 Sylvan Ave.,
Englewood Cliffs, NJ 07632.
3 5
Available from ASTM Headquarters. Gillette, M. H., Appel, C. E., Lego, M. “A New Method for the Sensory
4
Evaluation of Red Pepper Heat,” Journal of Food Science, Vol. 49, No. 4, 1984, p
Available from International Organization for Standardization, 1 Rue de
1028.
Varembe, CH1211, Geneva 20 Switzerland.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
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E1083
5. Significance and Use ballot (Appendix X1). Explain to the panelists that they may
use any of the infinite number of points on the line scale to
5.1 This test provides quick and accurate ratings for the
describe how hot a given sample is. Panelists will taste (see
sensory hea
...