ASTM_E_1396_-_90_2017.pdf

Designation:E139690(Reapproved 2017)Standard Test Method forSensory Evaluation of Oleoresin Capsicum1This standard is issued under the fixed designation E1396;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 oleoresin capsicums rangingfrom 100 000 to 1 000 000 Scoville heat units(S.H.U.).1.2 This test method is intended as an alternative to theScoville heat test,but results can be expressed in Scoville heatunits(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 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 precau-tionary statements are given in Section 8.2.Referenced Documents2.1 ASTM Standards:E1083 Test Method for Sensory Evaluation of Red PepperHeat22.2 ASTA Standard:ASTA Method 21.0 Official Analytical Methods32.3 ISO Standard:ISO 3513-1977(E),Spices and Condiments-Chilies-Determination of Scoville Index42.4 AOAC Method:Official Methods ofAssociation of OfficialAnalytical Chem-ists International(1996)995.03(43.1.43)3.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 an oleoresin stronger than this.But in the event that apepper with more than expected heat is tested,there remainsthe last 2 cm on the 15-cm line scale.3.1.2 moderate heatN-vanillyl-n-nonamide,0.80 ppm.This is a“moderate”amount of pepper heat.It reads 10 cm onthe 15-cm line scale.3.1.3 rinseto purge the oral cavity with unsalted sodacrackers and 20C spring or distilled water by slowly chewingand swallowing the cracker,followed by swirling the wateraround in the mouth and swallowing.This procedure isrepeated as often as is natural and comfortable for the panelist.3.1.4 Scoville heat units(S.H.U.)the commonly acceptedunit for expressing heat levels in capsicum products(see TestMethod E1083 and ASTA Method 21.0).Scoville heat unitsrange from 0 to 1 500 000.3.1.5 slight heatN-vanillyl-n-nonamide,0.40 ppm.This isa“slight”amount of pepper heat.It reads 5 cm on the 15-cmline scale.3.1.6 strong heatbest defined by concept.Hotter than the1.30-ppm N-vanillyl-n-nonamide sample.It reads 15 cm on the15-cm line scale.3.1.7 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.It reads1.25 cm on the 15-cm line scale.3.1.8 zero heatN-vanillyl-n-nonamide,0 ppm.No sensoryheat.It reads 0 cm on the line scale.4.Summary of Test Method4.1 Oleoresin capsicum is steeped in hot water withpolysorbate-80 or polysorbate-60 for 3 min,filtered,and thefiltrate diluted in room temperature water.Trained panelists1This 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 Feb.1,2017.Published February 2017.Originallyapproved in 1990.Last previous edition approved in 2011 as E1396 90(2011).DOI:10.1520/E1396-90R17.2For referenced ASTM standards,visit the ASTM website,www.astm.org,orcontact ASTM Customer Service at serviceastm.org.For Annual Book of ASTMStandards volume information,refer to the standards Document Summary page onthe ASTM website.3Available from American Spice Trade Association,Box 1267,EnglewoodCliffs,NJ 07632.4Available from American National Standards Institute(ANSI),25 W.43rd St.,4th Floor,New York,NY 10036,http:/www.ansi.org.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United StatesThis international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for theDevelopment of International Standards,Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade(TBT)Committee.1 compare the heat in the pepper extract to a known concentra-tion of a standard solution of synthetic capsaicin(N-vanillyl-n-nonamide)using a 15-cm line scale.The tasting procedure istimed and takes 2 min for one test sample and 9 min for twotest samples.5This test method is a minor variation on theground red pepper sensory method.4.2 Panelists are screened for their acc