ASTM E1396-90(1997)e2
(Test Method)Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
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 the 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.
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Designation: E 1396 – 90 (Reapproved 1997)
Standard Test Method for
Sensory Evaluation of Oleoresin Capsicum
This standard is issued under the fixed designation E 1396; 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—Editorial corrections were made throughout in July 1998.
e NOTE—Figure 1 was editorially corrected in February 2004.
1. Scope 3. Terminology
1.1 This test method describes standardized procedures for 3.1 Definitions of Terms Specific to This Standard:
the sensory evaluation of heat in oleoresin capsicums ranging 3.1.1 approaching strong heat—N-vanillyl-n-nonamide,
from 100 000 to 1 000 000 Scoville heat units (S.H.U.). 1.30 ppm. This is 13.0 cm on the 15-cm line scale. It is unusual
1.2 This test method is intended as an alternative to the to see an oleoresin stronger than this. But in the event that a
Scoville heat test, but results can be expressed in Scoville heat pepper with more than expected heat is tested, there remains
units (see ASTA Method 21.0 and ISO 3513). the last 2 cm on the 15-cm line scale.
1.3 This test method does not apply for ground red pepper, 3.1.2 moderate heat—N-vanillyl-n-nonamide, 0.80 ppm.
low heat chili peppers, or chili powder. This is a“ moderate” amount of pepper heat. It reads 10 cm on
1.4 The values stated in SI units are to be regarded as the the 15-cm line scale.
standard. 3.1.3 rinse—to purge the oral cavity with unsalted soda
1.5 This standard does not purport to address all of the crackers and 20°C spring or distilled water by slowly chewing
safety concerns, if any, associated with its use. It is the and swallowing the cracker, followed by swirling the water
responsibility of the user of this standard to establish appro- around in the mouth and swallowing. This procedure is
priate safety and health practices and determine the applica- repeated as often as is natural and comfortable for the panelist.
bility of regulatory limitations prior to use. Specific precau- 3.1.4 Scoville heat units (S.H.U.)—the commonly accepted
tionary statements are given in Section 8. unit for expressing heat levels in capsicum products (see Test
Method E 1083 and ASTA Method 21.0). Scoville heat units
2. Referenced Documents
range from 0 to 1 500 000.
2.1 ASTM Standards:
3.1.5 slight heat—N-vanillyl-n-nonamide, 0.40 ppm. This is
E 1083 Test Method for Sensory Evaluation of Red Pepper a“ slight” amount of pepper heat. It reads 5 cm on the 15-cm
Heat
line scale.
2.2 ASTA Standard: 3.1.6 strong heat—best defined by concept. Hotter than the
ASTA Method 21.0 Official Analytical Methods
1.30-ppm N-vanillyl-n-nonamide sample. It reads 15 cm on the
2.3 ISO Standard: 15-cm line scale.
ISO 3513-1977 (E), Spices and Condiments-Chilies-
3.1.7 threshold heat—best defined by concept rather than by
Determination of Scoville Index a standard dilution of N-vanillyl-n-nonamide. Threshold is that
2.4 AOAC Method:
point where a panelist just barely senses burn/heat. It reads
Official Methods of Association of Official Analytical Chem- 1.25 cm on the 15-cm line scale.
ists International (1996) 995.03 (43.1.43)
3.1.8 zero heat—N-vanillyl-n-nonamide, 0 ppm. No sensory
heat. It reads 0 cm on the line scale.
This test method is under the jurisdiction of ASTM Committee E-18 on Sensory 4. Summary of Test Method
Evaluation of Materials and Products and is the direct responsibility of mittee
4.1 Oleoresin capsicum is steeped in hot water with
E18.06 on Food, Beverage, and Tobacco Evaluation.
polysorbate-80 or polysorbate-60 for 3 min, filtered, and the
Current edition approved Dec. 28, 1990. Published February 1991.
Annual Book of ASTM Standards, Vol 15.07.
filtrate diluted in room temperature water. Trained panelists
Available from American Spice Trade Association, Box 1267, Englewood
compare the heat in the pepper extract to a known concentra-
Cliffs, NJ 07632.
4 tion of a standard solution of synthetic capsaicin (N-vanillyl-
Available from American National Standards Institute, 11 W. 42nd St., 13th
Floor, New York, NY 10036. n-nonamide) using a 15-cm line scale. The tasting procedure is
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
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E 1396 – 90 (1997)
timed and takes 2 min for one test sample and 9 min for two 9.3 Dilute the stock solution of N-vanillyl-n-nonamide to
test samples. This test method is a minor variation on the the following concentrations:
ground red pepper sensory method.
9.3.1 N-vanillyl-n-nonamide, 0 ppm—Add none of the
4.2 Panelists are screened for their accuracy and precision
stock solution to 200 mL of water.
and trained to use the 15-cm line scale during two to three
9.3.2 N-vanillyl-n-nonamide, 0.40 ppm—Dilute 13.4 g of
15-min training sessions.
stock solution to 200 mL with water.
4.3 Standard general requirements for sensory testing fol-
9.3.3 N-vanillyl-n-nonamide, 0.80 ppm—Dilute 26.8 g of
lows.
the stock solution to 200 mL with water.
5. Significance and Use
9.3.4 N-vanillyl-n-nonamide, 1.30 ppm—Dilute 43.3 g of
the stock solution to 200 mL with water.
5.1 This test method provides quick and accurate ratings for
the sensory heat in oleoresin capsicums ranging from 100 000
9.4 Session 1 (15 min)—Brief the panelists on the purpose
to 1 000 000 Scoville heat units.
of this test method. The purpose of the first session is to
5.2 Sensory results from this test method correlate highly
standardize their tongues and mouth to the reference standards
(r = 0.94) with results from high pressure liquid chromatog-
with respect to the 15-cm line scale on the ballot (see Fig. 1).
raphy; making the two methods substitutable.
Explain to the panelists that they may use any of the infinite
number of points on the line scale to describe how hot a given
6. Apparatus
sample is. Panelists will taste (see 10.2.3.1-10.2.3.3) the coded
6.1 Magnetic Hot Plate Stirrers, two.
standard dilutions prepared, evaluate them critically, concen-
6.2 Beakers, 600-mL, four.
trating and memorizing their individual sensory heat levels.
6.3 Small Beaker, 50 to 100 mL.
Panelists rinse well between samples with unsalted soda
6.4 Analytical Balance, capacity greater than 300 g, sensi-
crackers and spring or distilled water for 2 min (they are
tive to 0.01 g.
timed). After the standards have been tasted, the correct rating
6.5 Volumetric Flasks, 1000-mL stoppered, two.
for each reference standard is given. A new set of labeled
6.6 Stopwatch.
standard dilutions is presented to the panelists to review.
Definitions for “0,”“ threshold,” “slight,” “moderate,” “ap-
7. Reagents and Materials
proaching strong,” and “strong” are provided. Refer to 3.1.1,
7.1 Coffee Filter Papers, or low flavor qualitative filter
3.1.2, 3.1.6, 3.1.7, and 3.1.8.
paper.
9.5 Session 2 (15 min)—This session should follow the first
7.2 Medicine Cups.
training session by one to two days. During this session, the
7.3 Unsalted Soda Crackers, unsalted tops.
panelists will be both trained and tested. Explain to the
7.4 Water, bottled, distilled, or deionized when available, or
panelists how they will be evaluating the actual red pepper test
still spring water.
samples. Explain the entire tasting procedure as follows:
7.5 Polysorbate-80 or Polysorbate-60, food grade.
9.5.1 Panelists are served 10-mL portions of each of two
7.6 Rating Forms, 15-cm line scale anchored at 0 (none),
samples in coded medicine cups. The control (0.4-ppm
1.25 cm (threshold), 5 cm (slight), 10 cm (moderate), 15 cm
N-vanillyl-n-nonamide) is always served first, coded “C.” The
(strong); see Appendix X1.
test sample is served second, with a random two-letter code.
7.7 N-vanillyl-n-nonamide, available from Penta Interna-
Two sets of samples are evaluated per sitting. The tasting
tional (some restrictions apply).
procedure is described in 10.2.3.
8. Precautions
8.1 Pure N-vanillyl-n-nonamide will burn the eyes and skin
upon direct contact. Gloves and caution must be used when
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).
Gillette, M. H., Appel, C. E., and Lego, M., “A New Method for the Sensory
Evaluation of Red Pepper Heat,” Journal of Food and Science, Vol 49, No. 4, 1984,
p. 1028.
Hoffman, P. G., Salb, M. C., and Galetto, W. G., “Separation and Quantitation
of Red Pepper Heat Principles by Reverse Phase HPLC,” Journal of Agricultural
and Food Chemistry, V
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