Designation:E1395−90(Reapproved2011)StandardTestMethodforSensoryEvaluationofLowHeatChilies1ThisstandardisissuedunderthefixeddesignationE1395;thenumberimmediatelyfollowingthedesignationindicatestheyearoforiginaladoptionor,inthecaseofrevision,theyearoflastrevision.Anumberinparenthesesindicatestheyearoflastreapproval.Asuperscriptepsilon(´)indicatesaneditorialchangesincethelastrevisionorreapproval.1.Scope1.1Thistestmethoddescribesstandardizedproceduresforthesensoryevaluationofheatinlowheatchilipeppersrangingfrom200to2500Scovilleheatunits.1.2ThistestmethodisintendedasanalternativetotheScovilleheattest(seeASTAMethod21.0andISO3513),butresultscanbeexpressedinScovilleheatunits(S.H.U.).1.3Thistestmethoddoesnotapplyforgroundredpepperoroleoresincapsicums.1.4ThevaluesstatedinSIunitsaretoberegardedasthestandard.1.5Thisstandarddoesnotpurporttoaddressallofthesafetyconcerns,ifany,associatedwithitsuse.Itistheresponsibilityoftheuserofthisstandardtoestablishappro-priatesafetyandhealthpracticesanddeterminetheapplica-bilityofregulatorylimitationspriortouse.Specificprecau-tionarystatementsaregiveninSection8.2.ReferencedDocuments2.1ASTMStandards:E1083TestMethodforSensoryEvaluationofRedPepperHeat22.2ASTAStandard:ASTAMethod21.0OfficialAnalyticalMethods32.3ISOStandard:ISO3513-1977(E),SpicesandCondiments—Chilies—DeterminationofScovilleIndex43.Terminology3.1DefinitionsofTermsSpecifictoThisStandard:3.1.1approachingstrongheat—N-vanillyl-n-nonamide,1.30ppm.Thisis13.0cmonthe15-cmlinescale.Itisunusualtoseeagroundredpepperstrongerthanthis.Butintheeventthatapepperwithmorethanexpectedheatistested,thereremainsthelast2cmonthe15-cmlinescale.3.1.2lowheatchilies—varietyofredpepper(capsicum)containinglessthan0.1%capsaicin(lessthan2500Scovilleheatunits).3.1.3moderateheat—N-vanillyl-n-nonamide,0.80ppm.Thisisa“moderate”amountofpepperheat.Itreads10cmonthe15-cmlinescale.3.1.4rinse—topurgetheoralcavitywithunsaltedsodacrackersand20°Cspringordistilledwaterbyslowlychewingandswallowingthecracker,followed...
