ASTM E1395-90(2017)
(Test Method)Standard Test Method for Sensory Evaluation of Low Heat Chilies (Withdrawn 2024)
Standard Test Method for Sensory Evaluation of Low Heat Chilies (Withdrawn 2024)
SIGNIFICANCE AND USE
5.1 This test method provides quick and accurate ratings for the sensory heat in low heat chilies ranging from 200 to 2500 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 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.
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WITHDRAWN RATIONALE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 low heat chili peppers ranging from 200 to 2500 Scoville heat units.
Formerly under the jurisdiction of Committee E18 on Sensory Evaluation, this test method was withdrawn in April 2024. This standard is being withdrawn without replacement due to its limited use by industry.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: E1395 − 90 (Reapproved 2017)
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 3. Terminology
1.1 This test method describes standardized procedures for 3.1 Definitions of Terms Specific to This Standard:
thesensoryevaluationofheatinlowheatchilipeppersranging 3.1.1 approaching strong heat—N-vanillyl-n-nonamide,
from 200 to 2500 Scoville heat units. 1.30ppm.Thisis13.0cmonthe15-cmlinescale.Itisunusual
to see a ground red pepper stronger than this. But in the event
1.2 This test method is intended as an alternative to the
that a pepper with more than expected heat is tested, there
Scoville heat test (see ASTA Method 21.0 and ISO 3513), but
remains the last 2 cm on the 15-cm line scale.
results can be expressed in Scoville heat units (S.H.U.).
3.1.2 low heat chilies—variety of red pepper (capsicum)
1.3 This test method does not apply for ground red pepper
containing less than 0.1 % capsaicin (less than 2500 Scoville
or oleoresin capsicums.
heat units).
1.4 The values stated in SI units are to be regarded as the
3.1.3 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
3.1.4 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 3.1.5 Scoville heat units (S.H.U.)—the commonly accepted
unit for expressing heat levels in capsicum products (see ISO
2.1 ASTM Standards:
3513 and Footnote 4). S.H.U. range from 0 to 1 500 000.
E1083 Test Method for Sensory Evaluation of Red Pepper
3.1.6 slight heat—N-vanillyl-n-nonamide, 0.40 ppm.This is
Heat
a “slight” amount of pepper heat. It reads 5 cm on the 15-cm
2.2 ASTA Standard:
line scale.
ASTA Method 21.0 Official Analytical Methods
2.3 ISO Standard:
3.1.7 strong heat—best defined by concept. Hotter than the
ISO 3513-1977 (E), Spices and Condiments—Chilies—
1.30 ppm N-vanillyl-n-nonamide sample. It reads 15 cm on the
Determination of Scoville Index
15-cm line scale.
3.1.8 threshold heat—bestdefinedbyconceptratherthanby
a standard dilution of N-vanillyl-n-nonamide.Threshold is that
This test method is under the jurisdiction ofASTM Committee E18 on Sensory
Evaluation and is the direct responsibility of Subcommittee E18.06 on Food and
pointwhereapanelistjustbarelysensesburnandheat,orboth.
Beverage Evaluation on Food and Beverage Evaluation.
It reads 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 E1395 – 90 (2011). 3.1.9 zero heat—N-vanillyl-n-nonamide, 0 ppm. No sensory
DOI: 10.1520/E1395-90R17.
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
4. Summary of Test Method
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website.
4.1 Ground low heat chili peppers are steeped in hot water
Available from American Spice Trade Association, Box 1267, Englewood
with polysorbate-80 for 20 min, filtered, and the filtrate diluted
Cliffs, NJ 07632.
4 in room temperature water. Trained panelists compare the heat
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
4th Floor, New York, NY 10036, http://www.ansi.org. in the pepper extract to a known concentration of a standard
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
E1395 − 90 (2017)
solutionofsyntheticcapsaicin(N-vanillyl-n-nonamide)usinga 9. Calibration and Standardization of Panelists
15-cm line scale. The testing procedure is timed and takes 2
9.1 Select ten to twelve panelists based on availability,
min for one test sample and 9 min for two test samples.
attitude, and motivation of panelists. Screening for taste
4.2 Panelists are screened for their accuracy and precision sensitivity is not necessary.
and trained to use the 15-cm line scale during two to three
9.2 Prepare stock solution of N-vanillyl-n-nonamide (see
15-min training sessions.
10.1.2).
4.3 Standard general requirements for sensory testing are
9.3 Dilute the stock solution of N-vanillyl-n-nonamide to
followed (see Test Method E1083).
the following concentrations:
9.3.1 N-vanillyl-n-nonamide,0ppm—Addnoneofthestock
5. Significance and Use
solution to 200 mL of water.
9.3.2 N-vanillyl-n-nonamide, 0.40 ppm—Dilute 13.4 g of
5.1 This test method provides quick and accurate ratings for
stock solution to 200 mL with water.
the sensory heat in low heat chilies ranging from 200 to 2500
9.3.3 N-vanillyl-n-nonamide, 0.80 ppm—Dilute 26.8 g of
Scoville heat units.
the stock solution to 200 mL with water.
5.2 Sensory results from this test method correlate highly
9.3.4 N-vanillyl-n-nonamide, 1.30 ppm—Dilute 43.3 g of
(r = 0.94) with results from high-pressure liquid chromatog-
the stock solution to 200 mL with water.
raphy; making the two methods substitutable.
9.4 Session 1 (15 min)—Brief the panelists on the purpose
of this test method. The purpose of the first session is to
6. Apparatus
standardizetheirtonguesandmouthstothereferencestandards
6.1 Magnetic Hot Plate Stirrers, two.
with respect to the 15-cm line scale on the ballot (Fig. 1).
Explain to the panelists that they may use any of the infinite
6.2 Beakers, 600-mL, four.
number of points on the line scale to describe how hot a given
6.3 Small Beaker, 50 to 100 mL.
sample is. Panelists will taste (see 10.2.3.1 – 10.2.3.3) the
6.4 Analytical Balance, capacity greater than 300 g, sensi- prepared coded standard dilutions, evaluate them critically,
tive to 0.01 g.
concentrating and memorizing their individual sensory heat
levels.Panelistsrinsewellbetweensampleswithunsaltedsoda
6.5 Volumetric Flasks, 1000-mL, stoppered.
crackers and spring or distilled water for 2 min (they are
6.6 Stopwatch.
timed).After the standards have been tasted, the correct rating
for each reference standard is given. A new set of labeled
7. Reagents and Materials
standard dilutions is presented to the panelists to review.
Definitions for “0,” “threshold,” “slight,” “moderate,” “ap-
7.1 Coffee Filter Papers, or low flavor qualitative filter
proaching strong,” and “strong” are provided. Refer to 3.1.4 –
paper.
3.1.8.
7.2 Medicine Cups.
9.5 Session 2 (15 min)—This session should follow the first
7.3 Unsalted Soda Crackers, unsalted tops.
training session by one to two days. During this session, the
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 defined below:
7.5 Polysorbate-80, food grade.
7.6 Rating Forms, 15-cm line scale anchored at 0 (none),
1.25 cm (threshold), 5 cm (slight), 10 cm (moderate), 15 cm
(strong); see Appendix X1.
7.7 N-vanillyl-n-nonamide, available from Penta Interna-
tional.
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.
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, Vol 31, No. 6, October 1983, p. 1326. FIG. 1 Low Heat Chilies Sensory versus HPLC
E1395 − 90 (2017)
9.5.1 Panelists are served 10-mL portions of each of two polysorbate-80 in 20°C spring or distilled water by diluting
samples in coded medicine cups. The control (0.4 ppm 13.4 g of the stock solution to 200 mL with room temperature
N-vanillyl-n-nonamide) is always served first, coded “C.
...
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 (Reapproved 2017)
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 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 low heat chili peppers ranging 3.1.1 approaching strong heat—N-vanillyl-n-nonamide,
from 200 to 2500 Scoville heat units. 1.30 ppm. This is 13.0 cm on the 15-cm line scale. It is unusual
to see a ground red pepper stronger than this. But in the event
1.2 This test method is intended as an alternative to the
that a pepper with more than expected heat is tested, there
Scoville heat test (see ASTA Method 21.0 and ISO 3513), but
remains the last 2 cm on the 15-cm line scale.
results can be expressed in Scoville heat units (S.H.U.).
3.1.2 low heat chilies—variety of red pepper (capsicum)
1.3 This test method does not apply for ground red pepper
containing less than 0.1 % capsaicin (less than 2500 Scoville
or oleoresin capsicums.
heat units).
1.4 The values stated in SI units are to be regarded as the
3.1.3 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
3.1.4 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 3.1.5 Scoville heat units (S.H.U.)—the commonly accepted
unit for expressing heat levels in capsicum products (see ISO
2.1 ASTM Standards:
3513 and Footnote 4). S.H.U. range from 0 to 1 500 000.
E1083 Test Method for Sensory Evaluation of Red Pepper
3.1.6 slight heat—N-vanillyl-n-nonamide, 0.40 ppm. This is
Heat
a “slight” amount of pepper heat. It reads 5 cm on the 15-cm
2.2 ASTA Standard:
line scale.
ASTA Method 21.0 Official Analytical Methods
2.3 ISO Standard:
3.1.7 strong heat—best defined by concept. Hotter than the
ISO 3513-1977 (E), Spices and Condiments—Chilies—
1.30 ppm N-vanillyl-n-nonamide sample. It reads 15 cm on the
Determination of Scoville Index
15-cm line scale.
3.1.8 threshold heat—best defined by concept rather than by
a standard dilution of N-vanillyl-n-nonamide. Threshold is that
This test method is under the jurisdiction of ASTM Committee E18 on Sensory
Evaluation and is the direct responsibility of Subcommittee E18.06 on Food and
point where a panelist just barely senses burn and heat, or both.
Beverage Evaluation on Food and Beverage Evaluation.
It reads 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 E1395 – 90 (2011). 3.1.9 zero heat—N-vanillyl-n-nonamide, 0 ppm. No sensory
DOI: 10.1520/E1395-90R17.
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
4. Summary of Test Method
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website.
4.1 Ground low heat chili peppers are steeped in hot water
Available from American Spice Trade Association, Box 1267, Englewood
with polysorbate-80 for 20 min, filtered, and the filtrate diluted
Cliffs, NJ 07632.
4 in room temperature water. Trained panelists compare the heat
Available from American National Standards Institute (ANSI), 25 W. 43rd St.,
4th Floor, New York, NY 10036, http://www.ansi.org. in the pepper extract to a known concentration of a standard
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
E1395 − 90 (2017)
solution of synthetic capsaicin (N-vanillyl-n-nonamide) using a 9. Calibration and Standardization of Panelists
15-cm line scale. The testing procedure is timed and takes 2
9.1 Select ten to twelve panelists based on availability,
min for one test sample and 9 min for two test samples.
attitude, and motivation of panelists. Screening for taste
sensitivity is not necessary.
4.2 Panelists are screened for their accuracy and precision
and trained to use the 15-cm line scale during two to three
9.2 Prepare stock solution of N-vanillyl-n-nonamide (see
15-min training sessions.
10.1.2).
4.3 Standard general requirements for sensory testing are
9.3 Dilute the stock solution of N-vanillyl-n-nonamide to
followed (see Test Method E1083).
the following concentrations:
9.3.1 N-vanillyl-n-nonamide, 0 ppm—Add none of the stock
5. Significance and Use
solution to 200 mL of water.
9.3.2 N-vanillyl-n-nonamide, 0.40 ppm—Dilute 13.4 g of
5.1 This test method provides quick and accurate ratings for
stock solution to 200 mL with water.
the sensory heat in low heat chilies ranging from 200 to 2500
9.3.3 N-vanillyl-n-nonamide, 0.80 ppm—Dilute 26.8 g of
Scoville heat units.
the stock solution to 200 mL with water.
5.2 Sensory results from this test method correlate highly
9.3.4 N-vanillyl-n-nonamide, 1.30 ppm—Dilute 43.3 g of
(r = 0.94) with results from high-pressure liquid chromatog-
the stock solution to 200 mL with water.
raphy; making the two methods substitutable.
9.4 Session 1 (15 min)—Brief the panelists on the purpose
of this test method. The purpose of the first session is to
6. Apparatus
standardize their tongues and mouths to the reference standards
6.1 Magnetic Hot Plate Stirrers, two.
with respect to the 15-cm line scale on the ballot (Fig. 1).
Explain to the panelists that they may use any of the infinite
6.2 Beakers, 600-mL, four.
number of points on the line scale to describe how hot a given
6.3 Small Beaker, 50 to 100 mL.
sample is. Panelists will taste (see 10.2.3.1 – 10.2.3.3) the
6.4 Analytical Balance, capacity greater than 300 g, sensi-
prepared coded standard dilutions, evaluate them critically,
tive to 0.01 g. concentrating and memorizing their individual sensory heat
levels. Panelists rinse well between samples with unsalted soda
6.5 Volumetric Flasks, 1000-mL, stoppered.
crackers and spring or distilled water for 2 min (they are
6.6 Stopwatch.
timed). After the standards have been tasted, the correct rating
for each reference standard is given. A new set of labeled
7. Reagents and Materials
standard dilutions is presented to the panelists to review.
Definitions for “0,” “threshold,” “slight,” “moderate,” “ap-
7.1 Coffee Filter Papers, or low flavor qualitative filter
proaching strong,” and “strong” are provided. Refer to 3.1.4 –
paper.
3.1.8.
7.2 Medicine Cups.
9.5 Session 2 (15 min)—This session should follow the first
7.3 Unsalted Soda Crackers, unsalted tops.
training session by one to two days. During this session, the
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 defined below:
7.5 Polysorbate-80, food grade.
7.6 Rating Forms, 15-cm line scale anchored at 0 (none),
1.25 cm (threshold), 5 cm (slight), 10 cm (moderate), 15 cm
(strong); see Appendix X1.
7.7 N-vanillyl-n-nonamide, available from Penta Interna-
tional.
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.
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, Vol 31, No. 6, October 1983, p. 1326. FIG. 1 Low Heat Chilies Sensory versus HPLC
E1395 − 90 (2017)
9.5.1 Panelists are served 10-mL portions of each of two polysorbate-80 in 20°C spring or distilled water by diluting
samples in coded medicine cups. The control (0.4 ppm 13.4 g of the stock solution to 200 mL with room temperature
N-vanillyl-n-nonamide) is always served first, coded “C.” The water. This diluted solution is referred to as the “control
...
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