ASTM E1083-00(2006)
(Test Method)Standard Test Method for Sensory Evaluation of Red Pepper Heat
Standard Test Method for Sensory Evaluation of Red Pepper Heat
SIGNIFICANCE AND USE
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.
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 pepper 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.
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 .
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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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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 (Reapproved 2006)
Standard Test Method for
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 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
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 slightheat—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 Publication:
point where a panelist just barely senses burn/heat. On the line
STP 434 Manual on Sensory Testing Methods
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.
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
followed in accordance with ASTM STP434.
ThistestmethodisunderthejurisdictionofASTMCommitteeE18onSensory
Evaluation and is the direct responsibility of Subcommittee E18.06 on Food and
5. Significance and Use
Beverage Evaluation.
Current edition approved April 1, 2006. Published April 2006. Originally
5.1 This test provides quick and accurate ratings for the
´1
approved in 1986. Last previous edition approved in 2000 as E1083–00 . DOI:
sensory heat in ground red peppers ranging from 10000 to
10.1520/E1083-00R06.
70000 scoville heat units.
Available from the American Spice Trade Association, 580 Sylvan Ave.,
Englewood Cliffs, NJ 07632.
Available fromASTM International Headquarters, 100 Barr Harbor Drive, PO
Box C700, West Conshohocken, PA 19428–2959. Gillette, M. H., Appel, C. E., Lego, M. “A New Method for the Sensory
Available from International Organization for Standardization (ISO), 1 rue de Evaluation of Red Pepper Heat,” Journal of Food Science, Vol. 49, No. 4, 1984, p
Varembé, Case postale 56, CH-1211, Geneva 20, Switzerland. 1028.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
E1083–00 (2006)
5.2 Sensory results from this test method correlate highly evaluate them critically, concentrating and memorizing their
(r=0.94) with results from high pressure liquid chromatogra- individual sensory heat levels. Panelists rinse well between
phy; making the two methods substitutable. samples with crackers and water for 2 min (they are timed).
Afterthestandardshavebeentasted,thecorrectratingforeach
6. Apparatus
reference standard is given. Definitions for “0,” “threshold,”
“slight,” “moderate,” “approaching strong,” and “strong” are
6.1 Two Magnetic Hot Plate Stirrers.
provided. Refer to 3.1.4-3.1.8.
6.2 Four beakers, 400 mL.
9.5 Session II (15 min)—Thissessionshouldfollowthefirst
6.3 One Small Beaker, (50 to 100 mL).
training session by one to two days. During this session, the
6.4 One Analytical Balance (sensitive to 0.00 g).
panelists will be both trained and tested. Explain to the
6.5 Two Volumetric Flasks, stoppered, 1000 mL.
panelistshowtheywillbeevaluatingtheactualredpeppertest
6.6 One Stopwatch.
samples.Explaintheentiretastingprocedureasdefinedbelow:
7. Reagents and Materials
9.5.1 Panelists are served 10-mL portions of each of 2
samples in coded medicine cups. The control (0.4 ppm
7.1 Coffee-Type or Low Flavor Qualitative Filter Paper.
N-vanillyl-n-nonamide) is always served first, coded “C.” The
7.2 Medicine Cups.
test sample is served second, with a random 3-digit code. Two
7.3 Unsalted Soda Crackers.
sets of samples are evaluated per sitting.The tasting procedure
7.4 Bottled Distilled or Deionized Water whenavailable,or
is described under 10.2.3.
still spring water.
9.5.2 For this second training session, the panelists are
7.5 Polysorbate-80 (Food Grade).
served the “control” first, coded “C,” then a test sample coded
7.6 Rating Forms (15-cm line scale anchored at 0 (none),
with a random 3 digit code. They will evaluate two sets of
1.25 cm (threshold), 5 cm (slight), 10 cm (moderate), 15 cm
samples:
(strong); see Appendix X1.
9.5.2.1 Control and 0.80 ppm N-vanillyl-n-nonamide.
7.7 N-vanillyl-n-nonamide, available from Penta Interna-
9.5.2.2 Control and 0.40 ppm N-vanillyl-n-nonamide (the
tional.
same as the control).
8. Hazards 9.5.2.3 Do not tell the panelists what the test samples are.
After learning the standard heat intensities during Session 1,
8.1 Pure N-vanillyl-n-nonamide will burn the eyes and skin
they theoretically should rate the 0.80-ppm sample at “moder-
upon direct contact. Gloves and caution must be used when
ate” and the 0.40-ppm sample at “slight” on the line scale. A
handling N-vanillyl-n-nonamide in the crystalline form.
2-cm variation from the desired response is acceptable. The
panel, as a whole, should also be within 2 cm of the desired
9. Calibration and Standardization of Panelists
response. If not, another training session must be conducted.
9.1 Select, at random, 10 to 12 panelists. Selection should
After the session, advise the panelists about the sample
be based upon availability, attitude, and motivation of panel-
identitiesandtheexpectedratingsforthem.Dropanypanelists
ists. Screening for taste
...
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