ASTM E1395-90(2004)

Standard Test Method for Sensory Evaluation of Low Heat Chilies

SIGNIFICANCE AND USE
This test method provides quick and accurate ratings for the sensory heat in low heat chilies ranging from 200 to 2500 Scoville heat units.
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 low heat chili peppers ranging from 200 to 2500 Scoville heat units.
1.2 This test method is intended as an alternative to the Scoville heat test (see ASTA Method 21.0 and ISO 3513), but results can be expressed in Scoville heat units (S.H.U.).
1.3 This test method does not apply for ground red pepper or oleoresin capsicums.
1.4 The values stated in SI units are to be regarded as the standard.
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 Section8 .

General Information

• Status: Historical
• Publication Date: 30-Sep-2004
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: E18 - Sensory Evaluation
• Drafting Committee: E18.06 - Food and Beverage Evaluation

Relations

• Replaces: ASTM E1395-90(1997)e2 - Standard Test Method for Sensory Evaluation of Low Heat Chilies
• Effective Date: 01-Oct-2004
• Replaced By: ASTM E1395-90(2011) - Standard Test Method for Sensory Evaluation of Low Heat Chilies
• Effective Date: 01-Mar-2011

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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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:E1395–90 (Reapproved2004)
Standard Test Method for
Sensory Evaluation of Low Heat Chilies
This standard is issued under the fixed designation E1395; 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 expected heat is tested, there
1.1 This test method describes standardized procedures for
remains the last 2 cm on the 15-cm line scale.
thesensoryevaluationofheatinlowheatchilipeppersranging
3.1.2 low heat chilies—variety of red pepper (capsicum)
from 200 to 2500 Scoville heat units.
containing less than 0.1 % capsaicin (less than 2500 Scoville
1.2 This test method is intended as an alternative to the
heat units).
Scoville heat test (see ASTA Method 21.0 and ISO 3513), but
3.1.3 moderate heat—N-vanillyl-n-nonamide, 0.80 ppm.
results can be expressed in Scoville heat units (S.H.U.).
This is a“ moderate” amount of pepper heat. It reads 10 cm on
1.3 This test method does not apply for ground red pepper
the 15-cm line scale.
or oleoresin capsicums.
3.1.4 rinse—to purge the oral cavity with unsalted soda
1.4 The values stated in SI units are to be regarded as the
crackers and 20°C spring or distilled water by slowly chewing
standard.
and swallowing the cracker, followed by swirling the water
1.5 This standard does not purport to address all of the
around in the mouth and swallowing. This procedure is
safety concerns, if any, associated with its use. It is the
repeated as often as is natural and comfortable for the panelist.
responsibility of the user of this standard to establish appro-
3.1.5 Scoville heat units (S.H.U.)—the commonly accepted
priate safety and health practices and determine the applica-
unit for expressing heat levels in capsicum products (see ISO
bility of regulatory limitations prior to use. Specific precau-
3513 and Footnote 4). S.H.U. range from 0 to 1 500 000.
tionary statements are given in Section 8.
3.1.6 slight heat—N-vanillyl-n-nonamide,0.40ppm.Thisis
2. Referenced Documents
a “slight” amount of pepper heat. It reads 5 cm on the 15-cm
line scale.
2.1 ASTM Standards:
3.1.7 strong heat—best defined by concept. Hotter than the
E1083 Test Method for Sensory Evaluation of Red Pepper
1.30 ppm N-vanillyl-n-nonamide sample. It reads 15 cm on the
Heat
15-cm line scale.
2.2 ASTA Standard:
3.1.8 threshold heat—bestdefinedbyconceptratherthanby
ASTA Method 21.0 Official Analytical Methods
a standard dilution of N-vanillyl-n-nonamide.Threshold is that
2.3 ISO Standard:
pointwhereapanelistjustbarelysensesburnandheat,orboth.
ISO 3513-1977 (E), Spices and Condiments—Chilies—
It reads 1.25 cm on the 15-cm line scale.
Determination of Scoville Index
3.1.9 zero heat—N-vanillyl-n-nonamide,0ppm.Nosensory
3. Terminology
heat. It reads 0 cm on the line scale.
3.1 Definitions of Terms Specific to This Standard:
4. Summary of Test Method
3.1.1 approaching strong heat—N-vanillyl-n-nonamide,
4.1 Ground low heat chili peppers are steeped in hot water
1.30ppm.Thisis13.0cmonthe15-cmlinescale.Itisunusual
with polysorbate-80 for 20 min, filtered, and the filtrate diluted
in room temperature water. Trained panelists compare the heat
This test method is under the jurisdiction ofASTM Committee E18 on Sensory
in the pepper extract to a known concentration of a standard
Evaluation of Materials and Products and is the direct responsibility of Subcom-
solutionofsyntheticcapsaicin(N-vanillyl-n-nonamide)usinga
mittee E18.06 on Food and Beverage Evaluation.
15-cm line scale. The testing procedure is timed and takes 2
Current edition approved Oct. 1, 2004. Published October 2004. Originally
´2 5
approved in 1990. Last previous edition approved in 1997 as E1395 – 90 (1997) .
min for one test sample and 9 min for two test samples.
DOI: 10.1520/E1395-90R04.
4.2 Panelists are screened for their accuracy and precision
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
and trained to use the 15-cm line scale during two to three
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
Standards volume information, refer to the standard’s Document Summary page on 15-min training sessions.
the ASTM website.
Available from American Spice Trade Association, Box 1267, Englewood
Cliffs, NJ 07632. Gillette, M. H., Appel, C. E., and Lego, M., “A New Method for the Sensory
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St., Evaluation of Red Pepper Heat,” Journal of Food and Science,Vol 49, No. 4, 1984,
4th Floor, New York, NY 10036. p. 1028.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
E1395–90 (2004)
4.3 Standard general requirements for sensory testing are 9.3.4 N-vanillyl-n-nonamide, 1.30 ppm—Dilute 43.3 g of
followed (see Test Method E1083). the stock solution to 200 mL with water.
9.4 Session 1 (15 min)—Brief the panelists on the purpose
5. Significance and Use
of this test method. The purpose of the first session is to
standardizetheirtonguesandmouthstothereferencestandards
5.1 This test method provides quick and accurate ratings for
with respect to the 15-cm line scale on the ballot (Fig. 1).
the sensory heat in low heat chilies ranging from 200 to 2500
Explain to the panelists that they may use any of the infinite
Scoville heat units.
number of points on the line scale to describe how hot a given
5.2 Sensory results from this test method correlate highly
sample is. Panelists will taste (see 10.2.3.1-10.2.3.3) the
(r = 0.94) with results from high-pressure liquid chromatog-
prepared coded standard dilutions, evaluate them critically,
raphy; making the two methods substitutable.
concentrating and memorizing their individual sensory heat
levels.Panelistsrinsewellbetweensampleswithunsaltedsoda
6. Apparatus
crackers and spring or distilled water for 2 min (they are
6.1 Magnetic Hot Plate Stirrers, two.
timed).After the standards have been tasted, the correct rating
6.2 Beakers, 600-mL, four.
for each reference standard is given. A new set of labeled
6.3 Small Beaker, 50 to 100 mL.
standard dilutions is presented to the panelists to review.
6.4 Analytical Balance, capacity greater than 300 g, sensi-
Definitions for “0,” “ threshold,” “slight,” “moderate,” “ap-
tive to 0.01 g.
proaching strong,” and “strong” are provided. Refer to 3.1.4-
6.5 Volumetric Flasks, 1000-mL, stoppered.
3.1.8.
6.6 Stopwatch.
9.5 Session 2 (15 min)—This session should follow the first
training session by one to two days. During this session, the
7. Reagents and Materials
panelists will be both trained and tested. Explain to the
7.1 Coffee Filter Papers, or low flavor qualitative filter
panelists how they will be evaluating the actual red pepper test
paper.
samples. Explain the entire tasting procedure as defined below:
7.2 Medicine Cups.
9.5.1 Panelists are served 10-mL portions of each of two
7.3 Unsalted Soda Crackers, unsalted tops.
samples in coded medicine cups. The control (0.4 ppm
7.4 Water, bottled, distilled, or deionized when available, or
N-vanillyl-n-nonamide) is always served first, coded “C.” The
still spring water.
test sample is served second, with a random two-letter code.
7.5 Polysorbate-80, food grade.
Two sets of samples are evaluated per sitting. The tasting
7.6 Rating Forms, 15-cm line scale anchored at 0 (none),
procedure is described in 10.2.3.
1.25 cm (threshold), 5 cm (slight), 10 cm (moderate), 15 cm
9.5.2 For this second training session, the panelists are
(strong); see Appendix X1.
served the “control” first, coded “C,” then a test sample coded
7.7 N-vanillyl-n-nonamide, available from Penta Interna-
with a random two letter code. They will evaluate two sets of
tional.
samples:
9.5.2.1 Control and 0.80 ppm N-vanillyl-n-nonamide.
8. Precautions
9.5.2.2 Control and 0.40 ppm N-vanillyl-n-nonamide (the
8.1 Pure N-vanillyl-n-nonamide will burn the eyes and skin
same as the control).
upon direct contact. Gloves and caution must be used when
9.5.2.3 Do not tell the panelists what the test samples are.
handling N-vanillyl-n-nonamide in the crystalline form.
After learning the standard heat intensities during Session 1,
they theoretically should rate the 0.80-ppm sample at “moder-
9. Calibration and Standardization of Panelists
ate” and the 0.40-ppm sample at “slight” on the line scale.
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).
9.3 Dilute the stock solution of N-vanillyl-n-nonamide to
the following concentrations:
...