ASTM E1083-00(2011)
(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.
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.
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 hazards statements are given in Section 8.
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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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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 2011)
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 to see a ground red pepper stronger than this. But in the event
that a pepper with more than 70000 SHU is tested, there
1.1 This test method describes standardized procedures for
2 remains the last 2 cm on the line scale.
the sensory evaluation of heat in ground red pepper ranging
3.1.2 moderate heat—N-vanillyl-n-nonamide, 0.80 ppm.
from 10000 to 70000 scoville heat units.
This is a “moderate” amount of pepper heat. On the line scale,
1.2 This test method is intended as an alternative to the
10 cm.
ScovilleHeatTest,butresultscanbeexpressedinscovilleheat
3.1.3 rinse—to purge the oral cavity with unsalted soda
units (SHU).
crackers and water by slowly chewing and swallowing the
1.3 This test method does not apply for oleoresin
cracker, followed by swirling the water around in the mouth
capsicums, low-heat chili peppers, or chili powder.
and swallowing. This procedure is repeated as often as is
1.4 The values stated in SI units are to be regarded as
natural and comfortable for the panelist.
standard. No other units of measurement are included in this
3.1.4 scoville heat units (SHU)—the commonly accepted
standard.
unit for expressing heat levels in capsicum products (see 2.1
1.5 This standard does not purport to address all of the
and 2.2). Scoville heat units range from 0 to 1500000.
safety concerns, if any, associated with its use. It is the
3.1.5 slight heat—N-vanillyl-n-nonamide,0.40ppm.Thisis
responsibility of the user of this standard to establish appro-
a “slight” amount of pepper heat. On the line scale, 5 cm.
priate safety and health practices and determine the applica-
3.1.6 stock solution—a standardized solution of 6.0 ppm of
bility of regulatory limitations prior to use. Specific hazards
N-vanillyl-n-nonamidethatisusedtoprepareotherdilutionsof
statements are given in Section 8.
N-vanillyl-n-nonamide (see 10.1.2).
2. Referenced Documents
3.1.7 strong heat—best defined by concept. Hotter than the
3 1.30 ppm N-vanillyl-n-nonamide sample. On the line scale, 15
2.1 ASTM Publication:
cm.
STP 434Manual on Sensory Testing Methods
3.1.8 threshold heat—bestdefinedbyconceptratherthanby
2.2 ISO Standard:
astandarddilutionofN-vanillyl-n-nonamide.Thresholdisthat
3513-1977(E) Spices and Condiments—Chillies—
point where a panelist just barely senses burn/heat. On the line
Determination of Scoville Index
scale, 1.25 cm.
3. Terminology
3.1.9 zero heat—N-vanillyl-n-nonamide,0ppm.Nosensory
heat. On the line scale, 0 cm.
3.1 Definitions of Terms Specific to This Standard:
3.1.1 approaching strong heat—N-vanillyl-n-nonamide,
4. Summary of Test Method
1.30ppm.Thisis13.0cmonthe15-cmlinescale.Itisunusual
4.1 Ground red pepper is steeped in hot water with
polysorbate-80 for 20 min, filtered, and the filtrate diluted in
ThistestmethodisunderthejurisdictionofASTMCommitteeE18onSensory
room temperature water. Trained panelists compare the heat in
Evaluation and is the direct responsibility of Subcommittee E18.06 on Food and
Beverage Evaluation. the pepper extract to a known concentration of a standard
Current edition approved March 1, 2011. Published June 2011. Originally
solutionofsyntheticcapsaicin(N-vanillyl-n-nonamide)usinga
approved in 1986. Last previous edition approved in 2006 as E1083–00 (2006).
15-cm line scale. The tasting procedure is timed and takes 2
DOI: 10.1520/E1083-00R11.
2 min for one test sample and 9 min for 2 test samples.
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.
4 5
Available from International Organization for Standardization (ISO), 1, ch. de Gillette, M. H., Appel, C. E., Lego, M. “A New Method for the Sensory
la Voie-Creuse, Case postale 56, CH-1211, Geneva 20, Switzerland, http:// Evaluation of Red Pepper Heat,” Journal of Food Science, Vol. 49, No. 4, 1984, p
www.iso.ch. 1028.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
E1083 − 00 (2011)
4.2 Panelists are screened for their accuracy and precision 9.3.1 N-vanillyl-n-nonamide (0 ppm)—Add none of the
and trained to use the 15-cm line scale during two to three stock solution to 200 mL of water.
15-min training sessions. 9.3.2 N-vanillyl-n-nonamide (0.40 ppm)—Dilute 13.4 g of
stock solution to 200 mL with water.
4.3 Standard general requirements for sensory testing are
9.3.3 N-vanillyl-n-nonamide (0.80 ppm)—Dilute 26.8 g of
followed in accordance with ASTM STP 434.
the stock solution to 200 mL with water.
9.3.4 N-vanillyl-n-nonamide (1.30 ppm)—Dilute 43.3 g of
5. Significance and Use
the stock solution to 200 mL with water.
5.1 This test provides quick and accurate ratings for the
9.4 Session I (15 min)—Brief the randomly selected panel-
sensory heat in ground red peppers ranging from 10000 to
ists on the purpose of this test method.The purpose of the first
70000 scoville heat units.
session is to standardize their tongues and mouth to the
5.2 Sensory results from this test method correlate highly
reference standards with respect to the 15-cm line scale on the
(r=0.94) with results from high pressure liquid chromatogra-
ballot (Appendix X1). Explain to the panelists that they may
phy; making the two methods substitutable.
use any of the infinite number of points on the line scale to
describe how hot a given sample is. Panelists will taste (see
6. Apparatus
10.2.3.1 – 10.2.3.3) the coded standard dilutions you prepared,
6.1 Two Magnetic Hot Plate Stirrers.
evaluate them critically, concentrating and memorizing their
individual sensory heat levels. Panelists rinse well between
6.2 Four beakers, 400 mL.
samples with crackers and water for 2 min (they are timed).
6.3 One Small Beaker, (50 to 100 mL).
Afterthestandardshavebeentasted,thecorrectratingforeach
6.4 One Analytical Balance (sensitive to 0.00 g).
reference standard is given. Definitions for “0,” “threshold,”
“slight,” “moderate,” “approaching strong,” and “strong” are
6.5 Two Volumetric Flasks, stoppered, 1000 mL.
provided. Refer to 3.1.4 – 3.1.8.
6.6 One Stopwatch.
9.5 Session II (15 min)—Thissessionshouldfollowthefirst
7. Reagents and Materials training session by one to two days. During this session, the
panelists will be both trained and tested. Explain to the
7.1 Coffee-Type or Low Flavor Qualitative Filter Paper.
panelistshowtheywillbeevaluatingtheactualredpeppertest
7.2 Medicine Cups.
samples.Explaintheentiretastingprocedureasdefinedbelow:
9.5.1 Panelists are served 10-mL portions of each of 2
7.3 Unsalted Soda Crackers.
samples in coded medicine cups. The control (0.4 ppm
7.4 Bottled Distilled or Deionized Water 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 3-digit code. Two
7.5 Polysorbate-80 (Food Grade).
sets of samples are evaluated per sitting.The tasting procedure
is described under 10.2.3.
7.6 Rating Forms (15-cm line scale anchored at 0 (none),
9.5.2 For this second training session, the panelists are
1.25 cm (threshold), 5 cm (slight), 10 cm (moderate), 15 cm
served the “control” first, coded “C,” then a test sample coded
(strong); see Appendix X1.
with a random 3 digit code. They will evaluate two sets of
7.7 N-vanillyl-n-nonamide, available from Penta Interna-
samples:
tional.
9.5.2.1 Control and 0.80 ppm N-vanillyl-n-nonamide.
9.5.2.2 Control and 0.40 ppm N-vanillyl-n-nonamide (the
8. Hazards
same as the control).
8.1 Pure N-vanillyl-n-
...
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