ASTM_E_1083_-_00_2011.pdf

Designation:E108300(Reapproved 2011)Standard Test Method forSensory Evaluation of Red Pepper Heat1This standard is issued under the fixed designation E1083;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of last revision.A number in parentheses indicates the year of last reapproval.Asuperscript epsilon()indicates an editorial change since the last revision or reapproval.1.Scope1.1 This test method describes standardized procedures forthe sensory evaluation of heat in ground red pepper2rangingfrom 10 000 to 70 000 scoville heat units.1.2 This test method is intended as an alternative to theScoville Heat Test,but results can be expressed in scoville heatunits(SHU).1.3 This test method does not apply for oleoresincapsicums,low-heat chili peppers,or chili powder.1.4 The values stated in SI units are to be regarded asstandard.No other units of measurement are included in thisstandard.1.5 This standard does not purport to address all of thesafety concerns,if any,associated with its use.It is theresponsibility of the user of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.Specific hazardsstatements are given in Section 8.2.Referenced Documents2.1 ASTM Publication:3STP 434 Manual on Sensory Testing Methods2.2 ISO Standard:43513-1977(E)SpicesandCondimentsChilliesDetermination of Scoville Index3.Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 approaching strong heatN-vanillyl-n-nonamide,1.30 ppm.This is 13.0 cm on the 15-cm line scale.It is unusualto see a ground red pepper stronger than this.But in the eventthat a pepper with more than 70 000 SHU is tested,thereremains the last 2 cm on the line scale.3.1.2 moderate heatN-vanillyl-n-nonamide,0.80 ppm.This is a“moderate”amount of pepper heat.On the line scale,10 cm.3.1.3 rinseto purge the oral cavity with unsalted sodacrackers and water by slowly chewing and swallowing thecracker,followed by swirling the water around in the mouthand swallowing.This procedure is repeated as often as isnatural and comfortable for the panelist.3.1.4 scoville heat units(SHU)the commonly acceptedunit for expressing heat levels in capsicum products(see 2.1and 2.2).Scoville heat units range from 0 to 1 500 000.3.1.5 slight heatN-vanillyl-n-nonamide,0.40 ppm.This isa“slight”amount of pepper heat.On the line scale,5 cm.3.1.6 stock solutiona standardized solution of 6.0 ppm ofN-vanillyl-n-nonamide that is used to prepare other dilutions ofN-vanillyl-n-nonamide(see 10.1.2).3.1.7 strong heatbest defined by concept.Hotter than the1.30 ppm N-vanillyl-n-nonamide sample.On the line scale,15cm.3.1.8 threshold heatbest defined by concept rather than bya standard dilution of N-vanillyl-n-nonamide.Threshold is thatpoint where a panelist just barely senses burn/heat.On the linescale,1.25 cm.3.1.9 zero heatN-vanillyl-n-nonamide,0 ppm.No sensoryheat.On the line scale,0 cm.4.Summary of Test Method4.1 Ground red pepper is steeped in hot water withpolysorbate-80 for 20 min,filtered,and the filtrate diluted inroom temperature water.Trained panelists compare the heat inthe pepper extract to a known concentration of a standardsolution of synthetic capsaicin(N-vanillyl-n-nonamide)using a15-cm line scale.The tasting procedure is timed and takes 2min for one test sample and 9 min for 2 test samples.51This test method is under the jurisdiction ofASTM Committee E18 on SensoryEvaluation and is the direct responsibility of Subcommittee E18.06 on Food andBeverage Evaluation.Current edition approved March 1,2011.Published June 2011.Originallyapproved in 1986.Last previous edition approved in 2006 as E1083 00(2006).DOI:10.1520/E1083-00R11.2Available from the American Spice Trade Association,580 Sylvan Ave.,Englewood Cliffs,NJ 07632.3Available from ASTM International Headquarters,100 Barr Harbor Drive,POBox C700,West Conshohocken,PA 194282959.4Available from International Organization for Standardization(ISO),1,ch.dela Voie-Creuse,Case postale 56,CH-1211,Geneva 20,Switzerland,http:/www.iso.ch.5Gillette,M.H.,Appel,C.E.,Lego,M.“A New Method for the SensoryEvaluation of Red Pepper Heat,”Journal of Food Science,Vol.49,No.4,1984,p1028.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 4.2 Panelists are screened for their accuracy and precisionand trained to use the 15-cm line scale during two to three15-min training sessions.4.3 Standard general requirements for sensory testing arefollowed in accordance with ASTM STP 434.5.Significance and Use5.1 This test provides quick and accurate ratings for thesensory heat in ground red peppers ranging from 10 000 to70 000 scoville heat units.5.2 Sensory results from this test method correlate highly(r=0.94)with results from high pressure liquid chromatogra-phy;making the two methods substitutable.66.Apparatus6.1 Two Magnetic Hot Plate Stirrers.6.2