ASTM E1396-90(2017)
(Test Method)Standard Test Method for Sensory Evaluation of Oleoresin Capsicum (Withdrawn 2024)
Standard Test Method for Sensory Evaluation of Oleoresin Capsicum (Withdrawn 2024)
SIGNIFICANCE AND USE
5.1 This test method provides quick and accurate ratings for the sensory heat in oleoresin capsicums ranging from 100 000 to 1 000 000 Scoville heat units.
5.2 Sensory results from this test method correlate highly (r2 = 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 oleoresin capsicums ranging from 100 000 to 1 000 000 Scoville heat units (S.H.U.).
1.2 This test method is intended as an alternative to the Scoville heat test, but results can be expressed in Scoville heat units (see ASTA Method 21.0 and ISO 3513).
1.3 This test method does not apply for ground red pepper, 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 precautionary statements are given in Section 8.
WITHDRAWN RATIONALE
This test method described standardized procedures for the sensory evaluation of heat in oleoresin capsicums ranging from 100 000 to 1 000 000 Scoville heat units (S.H.U.).
Formerly under the jurisdiction of Committee E18 on Sensory Evaluation, this test method was withdrawn in April 2024. This standard is being withdrawn without replacement due to its limited use by industry.
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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: E1396 − 90 (Reapproved 2017)
Standard Test Method for
1
Sensory Evaluation of Oleoresin Capsicum
This standard is issued under the fixed designation E1396; 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 2.4 AOAC Method:
OfficialMethodsofAssociationofOfficialAnalyticalChem-
1.1 This test method describes standardized procedures for
ists International (1996) 995.03 (43.1.43)
the sensory evaluation of heat in oleoresin capsicums ranging
from 100 000 to 1 000 000 Scoville heat units (S.H.U.).
3. Terminology
1.2 This test method is intended as an alternative to the
3.1 Definitions of Terms Specific to This Standard:
Scoville heat test, but results can be expressed in Scoville heat
units (see ASTA Method 21.0 and ISO 3513). 3.1.1 approaching strong heat—N-vanillyl-n-nonamide,
1.30 ppm.This is 13.0 cm on the 15-cm line scale. It is unusual
1.3 This test method does not apply for ground red pepper,
to see an oleoresin stronger than this. But in the event that a
low heat chili peppers, or chili powder.
pepper with more than expected heat is tested, there remains
1.4 The values stated in SI units are to be regarded as
the last 2 cm on the 15-cm line scale.
standard. No other units of measurement are included in this
3.1.2 moderate heat—N-vanillyl-n-nonamide, 0.80 ppm.
standard.
This is a “moderate” amount of pepper heat. It reads 10 cm on
1.5 This standard does not purport to address all of the
the 15-cm line scale.
safety concerns, if any, associated with its use. It is the
3.1.3 rinse—to purge the oral cavity with unsalted soda
responsibility of the user of this standard to establish appro-
crackers and 20°C spring or distilled water by slowly chewing
priate safety and health practices and determine the applica-
and swallowing the cracker, followed by swirling the water
bility of regulatory limitations prior to use. Specific precau-
around in the mouth and swallowing. This procedure is
tionary statements are given in Section 8.
repeated as often as is natural and comfortable for the panelist.
2. Referenced Documents
3.1.4 Scoville heat units (S.H.U.)—the commonly accepted
2.1 ASTM Standards: unit for expressing heat levels in capsicum products (see Test
Method E1083 and ASTA Method 21.0). Scoville heat units
E1083 Test Method for Sensory Evaluation of Red Pepper
2
Heat range from 0 to 1 500 000.
2.2 ASTA Standard: 3.1.5 slight heat—N-vanillyl-n-nonamide, 0.40 ppm. This is
3
ASTA Method 21.0 Official Analytical Methods
a “slight” amount of pepper heat. It reads 5 cm on the 15-cm
line scale.
2.3 ISO Standard:
ISO 3513-1977 (E), Spices and Condiments-Chilies-
3.1.6 strong heat—best defined by concept. Hotter than the
4
Determination of Scoville Index
1.30-ppm N-vanillyl-n-nonamide sample. It reads 15 cm on the
15-cm line scale.
3.1.7 threshold heat—best defined by concept rather than by
1
This test method is under the jurisdiction ofASTM Committee E18 on Sensory
a standard dilution of N-vanillyl-n-nonamide. Threshold is that
Evaluation and is the direct responsibility of Subcommittee E18.06 on Food and
point where a panelist just barely senses burn/heat. It reads
Beverage Evaluation.
1.25 cm on the 15-cm line scale.
Current edition approved Feb. 1, 2017. Published February 2017. Originally
approved in 1990. Last previous edition approved in 2011 as E1396 – 90 (2011).
3.1.8 zero heat—N-vanillyl-n-nonamide, 0 ppm. No sensory
DOI: 10.1520/E1396-90R17.
2
heat. It reads 0 cm on the line scale.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
Standards volume information, refer to the standard’s Document Summary page on
4. Summary of Test Method
the ASTM website.
3
Available from American Spice Trade Association, Box 1267, Englewood
4.1 Oleoresin capsicum is steeped in hot water with
Cliffs, NJ 07632.
4
polysorbate-80 or polysorbate-60 for 3 min, filtered, and the
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
4th Floor, New York, NY 10036, http://www.ansi.org. filtrate diluted in room temperature water. Trained panelists
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
E1396 − 90 (2017)
compare the heat in the pepper extract to a known concentra- 9. Calibration and Standardization of Panelists
t
...
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: E1396 − 90 (Reapproved 2017)
Standard Test Method for
1
Sensory Evaluation of Oleoresin Capsicum
This standard is issued under the fixed designation E1396; 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 2.4 AOAC Method:
Official Methods of Association of Official Analytical Chem-
1.1 This test method describes standardized procedures for
ists International (1996) 995.03 (43.1.43)
the sensory evaluation of heat in oleoresin capsicums ranging
from 100 000 to 1 000 000 Scoville heat units (S.H.U.).
3. Terminology
1.2 This test method is intended as an alternative to the
3.1 Definitions of Terms Specific to This Standard:
Scoville heat test, but results can be expressed in Scoville heat
units (see ASTA Method 21.0 and ISO 3513).
3.1.1 approaching strong heat—N-vanillyl-n-nonamide,
1.30 ppm. This is 13.0 cm on the 15-cm line scale. It is unusual
1.3 This test method does not apply for ground red pepper,
to see an oleoresin stronger than this. But in the event that a
low heat chili peppers, or chili powder.
pepper with more than expected heat is tested, there remains
1.4 The values stated in SI units are to be regarded as
the last 2 cm on the 15-cm line scale.
standard. No other units of measurement are included in this
3.1.2 moderate heat—N-vanillyl-n-nonamide, 0.80 ppm.
standard.
This is a “moderate” amount of pepper heat. It reads 10 cm on
1.5 This standard does not purport to address all of the
the 15-cm line scale.
safety concerns, if any, associated with its use. It is the
3.1.3 rinse—to purge the oral cavity with unsalted soda
responsibility of the user of this standard to establish appro-
crackers and 20°C spring or distilled water by slowly chewing
priate safety and health practices and determine the applica-
and swallowing the cracker, followed by swirling the water
bility of regulatory limitations prior to use. Specific precau-
around in the mouth and swallowing. This procedure is
tionary statements are given in Section 8.
repeated as often as is natural and comfortable for the panelist.
2. Referenced Documents
3.1.4 Scoville heat units (S.H.U.)—the commonly accepted
unit for expressing heat levels in capsicum products (see Test
2.1 ASTM Standards:
E1083 Test Method for Sensory Evaluation of Red Pepper Method E1083 and ASTA Method 21.0). Scoville heat units
2
range from 0 to 1 500 000.
Heat
2.2 ASTA Standard:
3.1.5 slight heat—N-vanillyl-n-nonamide, 0.40 ppm. This is
3
ASTA Method 21.0 Official Analytical Methods a “slight” amount of pepper heat. It reads 5 cm on the 15-cm
line scale.
2.3 ISO Standard:
ISO 3513-1977 (E), Spices and Condiments-Chilies-
3.1.6 strong heat—best defined by concept. Hotter than the
4
Determination of Scoville Index
1.30-ppm N-vanillyl-n-nonamide sample. It reads 15 cm on the
15-cm line scale.
3.1.7 threshold heat—best defined by concept rather than by
1
This test method is under the jurisdiction of ASTM Committee E18 on Sensory
a standard dilution of N-vanillyl-n-nonamide. Threshold is that
Evaluation and is the direct responsibility of Subcommittee E18.06 on Food and
point where a panelist just barely senses burn/heat. It reads
Beverage Evaluation.
1.25 cm on the 15-cm line scale.
Current edition approved Feb. 1, 2017. Published February 2017. Originally
approved in 1990. Last previous edition approved in 2011 as E1396 – 90 (2011).
3.1.8 zero heat—N-vanillyl-n-nonamide, 0 ppm. No sensory
DOI: 10.1520/E1396-90R17.
2
heat. It reads 0 cm on the line scale.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
Standards volume information, refer to the standard’s Document Summary page on
4. Summary of Test Method
the ASTM website.
3
Available from American Spice Trade Association, Box 1267, Englewood
4.1 Oleoresin capsicum is steeped in hot water with
Cliffs, NJ 07632.
4 polysorbate-80 or polysorbate-60 for 3 min, filtered, and the
Available from American National Standards Institute (ANSI), 25 W. 43rd St.,
4th Floor, New York, NY 10036, http://www.ansi.org. filtrate diluted in room temperature water. Trained panelists
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
E1396 − 90 (2017)
compare the heat in the pepper extract to a known concentra- 9. Calibration and Standardization of Panelists
tion of a standard solution of synthetic capsaicin (N-vanillyl-
9.1 Select ten to twelve panelists based on availability,
n-nonamide) using
...
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