ASTM E1396-90(1997)e1

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 100000 to 1000000 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 problems 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.

General Information

• Status: Historical
• Publication Date: 09-Dec-1997
• ICS: 11.120.20 - Wound dressings and compresses
• Technical Committee: E18 - Sensory Evaluation
• Drafting Committee: E18.06 - Food and Beverage Evaluation

Relations

• Replaced By: ASTM E1396-90(1997)e2 - Standard Test Method for Sensory Evaluation of Oleoresin Capsicum
• Effective Date: 28-Dec-1990

Standards Content (Sample)

NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
e1
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.
1. Scope 3.1.1 approaching strong heat—N-vanillyl-n-nonamide,
1.30 ppm. This is 13.0 cm on the 15-cm line scale. It is unusual
1.1 This test method describes standardized procedures for
to see an oleoresin stronger than this. But in the event that a
the sensory evaluation of heat in oleoresin capsicums ranging
pepper with more than expected heat is tested, there remains
from 100 000 to 1 000 000 Scoville heat units (S.H.U.).
the last 2 cm on the 15-cm line scale.
1.2 This test method is intended as an alternative to the
3.1.2 moderate heat—N-vanillyl-n-nonamide, 0.80 ppm.
Scoville heat test, but results can be expressed in Scoville heat
This is a“ moderate” amount of pepper heat. It reads 10 cm on
units (see ASTA Method 21.0 and ISO 3513).
the 15-cm line scale.
1.3 This test method does not apply for ground red pepper,
3.1.3 rinse—to purge the oral cavity with unsalted soda
low heat chili peppers, or chili powder.
crackers and 20°C spring or distilled water by slowly chewing
1.4 The values stated in SI units are to be regarded as the
and swallowing the cracker, followed by swirling the water
standard.
around in the mouth and swallowing. This procedure is
1.5 This standard does not purport to address all of the
repeated as often as is natural and comfortable for the panelist.
safety concerns, if any, associated with its use. It is the
3.1.4 Scoville heat units (S.H.U.)—the commonly accepted
responsibility of the user of this standard to establish appro-
unit for expressing heat levels in capsicum products (see Test
priate safety and health practices and determine the applica-
Method E 1083 and ASTA Method 21.0). Scoville heat units
bility of regulatory limitations prior to use. Specific precau-
range from 0 to 1 500 000.
tionary statements are given in Section 8.
3.1.5 slight heat—N-vanillyl-n-nonamide, 0.40 ppm. This is
2. Referenced Documents
a“ slight” amount of pepper heat. It reads 5 cm on the 15-cm
line scale.
2.1 ASTM Standards:
3.1.6 strong heat—best defined by concept. Hotter than the
E 1083 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:
3.1.7 threshold heat—best defined by concept rather than by
ASTA Method 21.0 Official Analytical Methods
a standard dilution of N-vanillyl-n-nonamide. Threshold is that
2.3 ISO Standard:
point where a panelist just barely senses burn/heat. It reads
ISO 3513-1977 (E), Spices and Condiments-Chilies-
1.25 cm on the 15-cm line scale.
Determination of Scoville Index
3.1.8 zero heat—N-vanillyl-n-nonamide, 0 ppm. No sensory
2.4 AOAC Method:
heat. It reads 0 cm on the line scale.
Official Methods of Association of Official Analytical Chem-
ists International (1996) 995.03 (43.1.43)
4. Summary of Test Method
3. Terminology 4.1 Oleoresin capsicum is steeped in hot water with
polysorbate-80 or polysorbate-60 for 3 min, filtered, and the
3.1 Definitions of Terms Specific to This Standard:
filtrate diluted in room temperature water. Trained panelists
compare the heat in the pepper extract to a known concentra-
tion of a standard solution of synthetic capsaicin (N-vanillyl-
This test method is under the jurisdiction of ASTM Committee E-18 on Sensory
n-nonamide) using a 15-cm line scale. The tasting procedure is
Evaluation of Materials and Products and is the direct responsibility of mittee
timed and takes 2 min for one test sample and 9 min for two
E18.06 on Food, Beverage, and Tobacco Evaluation.
Current edition approved Dec. 28, 1990. Published February 1991.
Annual Book of ASTM Standards, Vol 15.07.
Available from American Spice Trade Association, Box 1267, Englewood
Cliffs, NJ 07632.
Available from American National Standards Institute, 11 W. 42nd St., 13th
Floor, New York, NY 10036.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
e1
E 1396 – 90 (1997)
test samples. This test method is a minor variation on the 9.3.1 N-vanillyl-n-nonamide, 0 ppm—Add none of the
ground red pepper sensory method. stock solution to 200 mL of water.
4.2 Panelists are screened for their accuracy and precision 9.3.2 N-vanillyl-n-nonamide, 0.40 ppm—Dilute 13.4 g of
and trained to use the 15-cm line scale during two to three stock solution to 200 mL with water.
15-min training sessions. 9.3.3 N-vanillyl-n-nonamide, 0.80 ppm—Dilute 26.8 g of
4.3 Standard general requirements for sensory testing fol- the stock solution to 200 mL with water.
lows. 9.3.4 N-vanillyl-n-nonamide, 1.30 ppm—Dilute 43.3 g of
the stock solution to 200 mL with water.
5. Significance and Use
9.4 Session 1 (15 min)—Brief the panelists on the purpose
5.1 This test method provides quick and accurate ratings for of this test method. The purpose of the first session is to
the sensory heat in oleoresin capsicums ranging from 100 000 standardize their tongues and mouth to the reference standards
to 1 000 000 Scoville heat units. with respect to the 15-cm line scale on the ballot (see Fig. 1).
5.2 Sensory results from this test method correlate highly Explain to the panelists that they may use any of the infinite
(r = 0.94) with results from high pressure liquid chromatog- number of points on the line scale to describe how hot a given
raphy; making the two methods substitutable. sample is. Panelists will taste (see 10.2.3.1-10.2.3.3) the coded
standard dilutions prepared, evaluate them critically, concen-
6. Apparatus
trating and memorizing their individual sensory heat levels.
Panelists rinse well between samples with unsalted soda
6.1 Magnetic Hot Plate Stirrers, two.
6.2 Beakers, 600-mL, four. crackers and spring or distilled water for 2 min (they are
timed). After the standards have been tasted, the correct rating
6.3 Small Beaker, 50 to 100 mL.
6.4 Analytical Balance, capacity greater than 300 g, sensi- for each reference standard is given. A new set of labeled
tive to 0.01 g. standard dilutions is presented to the panelists to review.
6.5 Volumetric Flasks, 1000-mL stoppered, two. Definitions for “0,”“ threshold,” “slight,” “moderate,” “ap-
6.6 Stopwatch. proaching strong,” and “strong” are provided. Refer to 3.1.1,
3.1.2, 3.1.6, 3.1.7, and 3.1.8.
7. Reagents and Materials
9.5 Session 2 (15 min)—This session should follow the first
7.1 Coffee Filter Papers, or low flavor qualitative filter training session by one to two days. During this session, the
paper. panelists will be both trained and tested. Explain to the
7.2 Medicine Cups. panelists how they will be evaluating the actual red pepper test
7.3 Unsalted Soda Crackers, unsalted tops. samples. Explain the entire tasting procedure as follows:
7.4 Water, bottled, distilled, or deionized when available, or 9.5.1 Panelists are served 10-mL portions of each of two
still spring water. samples in coded medicine cups. The control (0.4-ppm
7.5 Polysorbate-80 or Polysorbate-60, food grade. N-vanillyl-n-nonamide) is always served first, coded “C.” The
7.6 Rating Forms, 15-cm line scale anchored at 0 (none), test sample is served second, with a random two-letter code.
Two sets of samples are evaluated per sitting. The tasting
1.25 cm (threshold), 5 cm (slight), 10 cm (moderate), 15 cm
(strong); see Appendix X1. procedure is described in 10.2.3.
9.5.2 For this second training session, the panelists are
7.7 N-vanillyl-n-nonamide, available from Penta Interna-
tional (some restrictions apply). served the “control” first, coded “C,” then a test sample coded
with a random two letter code. They will evaluate two sets of
8. Precautions
samples:
9.5.2.1 Control and 0.80 ppm N-vanillyl-n-nonamide.
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).
9.3 Dilute the stock solution of N-vanillyl-n-nonamide to
the following concentrations:
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 Chemi
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