ASTM E1396-90(2004)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
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Designation:E1396–90(Reapproved 2004)
Standard Test Method for
Sensory Evaluation of Oleoresin Capsicum
This standard is issued under the fixed designation E1396; 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 (´) indicates an editorial change since the last revision or reapproval.
1. Scope 2.4 AOAC Method:
OfficialMethodsofAssociationofOfficialAnalyticalChem-
1.1 This test method describes standardized procedures for
ists International (1996) 995.03 (43.1.43)
the sensory evaluation of heat in oleoresin capsicums ranging
from 100 000 to 1 000 000 Scoville heat units (S.H.U.).
3. Terminology
1.2 This test method is intended as an alternative to the
3.1 Definitions of Terms Specific to This Standard:
Scoville heat test, but results can be expressed in Scoville heat
3.1.1 approaching strong heat—N-vanillyl-n-nonamide,
units (see ASTA Method 21.0 and ISO 3513).
1.30ppm.Thisis13.0cmonthe15-cmlinescale.Itisunusual
1.3 This test method does not apply for ground red pepper,
to see an oleoresin stronger than this. But in the event that a
low heat chili peppers, or chili powder.
pepper with more than expected heat is tested, there remains
1.4 The values stated in SI units are to be regarded as the
the last 2 cm on the 15-cm line scale.
standard.
3.1.2 moderate heat—N-vanillyl-n-nonamide, 0.80 ppm.
1.5 This standard does not purport to address all of the
This is a“ moderate” amount of pepper heat. It reads 10 cm on
safety concerns, if any, associated with its use. It is the
the 15-cm line scale.
responsibility of the user of this standard to establish appro-
3.1.3 rinse—to purge the oral cavity with unsalted soda
priate safety and health practices and determine the applica-
crackers and 20°C spring or distilled water by slowly chewing
bility of regulatory limitations prior to use. Specific precau-
and swallowing the cracker, followed by swirling the water
tionary statements are given in Section 8.
around in the mouth and swallowing. This procedure is
2. Referenced Documents repeated as often as is natural and comfortable for the panelist.
3.1.4 Scoville heat units (S.H.U.)—the commonly accepted
2.1 ASTM Standards:
unit for expressing heat levels in capsicum products (see Test
E1083 Test Method for Sensory Evaluation of Red Pepper
Method E1083 and ASTA Method 21.0). Scoville heat units
Heat
range from 0 to 1 500 000.
2.2 ASTA Standard:
3 3.1.5 slight heat—N-vanillyl-n-nonamide,0.40ppm.Thisis
ASTA Method 21.0 Official Analytical Methods
a“ slight” amount of pepper heat. It reads 5 cm on the 15-cm
2.3 ISO Standard:
line scale.
ISO 3513-1977 (E), Spices and Condiments-Chilies-
3.1.6 strong heat—best defined by concept. Hotter than the
Determination of Scoville Index
1.30-ppm N-vanillyl-n-nonamide sample. It reads 15 cm on the
15-cm line scale.
This test method is under the jurisdiction ofASTM Committee E18 on Sensory
3.1.7 threshold heat—bestdefinedbyconceptratherthanby
Evaluation of Materials and Products and is the direct responsibility of Subcom-
a standard dilution of N-vanillyl-n-nonamide.Threshold is that
mittee E18.06 on Food and Beverage Evaluation.
point where a panelist just barely senses burn/heat. It reads
Current edition approved Oct. 1, 2004. Published October 2004. Originally
´2
approved in 1990. Last previous edition approved in 1997 as E1396 – 90 (1997) .
1.25 cm on the 15-cm line scale.
DOI: 10.1520/E1396-90R04.
3.1.8 zero heat—N-vanillyl-n-nonamide,0ppm.Nosensory
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
heat. It reads 0 cm on the line scale.
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
Standards volume information, refer to the standard’s Document Summary page on
4. Summary of Test Method
the ASTM website.
Available from American Spice Trade Association, Box 1267, Englewood
4.1 Oleoresin capsicum is steeped in hot water with
Cliffs, NJ 07632.
4 polysorbate-80 or polysorbate-60 for 3 min, filtered, and the
Available fromAmerican National Standards Institute (ANSI), 25 W. 43rd St.,
4th Floor, New York, NY 10036. filtrate diluted in room temperature water. Trained panelists
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
E1396–90 (2004)
compare the heat in the pepper extract to a known concentra- 9.2 Prepare stock solution of N-vanillyl-n-nonamide (see
tion of a standard solution of synthetic capsaicin (N-vanillyl- 10.1.2).
n-nonamide) using a 15-cm line scale.The tasting procedure is
9.3 Dilute the stock solution of N-vanillyl-n-nonamide to
timed and takes 2 min for one test sample and 9 min for two the following concentrations:
test samples. This test method is a minor variation on the
9.3.1 N-vanillyl-n-nonamide, 0 ppm—Addnoneofthestock
ground red pepper sensory method. 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.
6.1 Magnetic Hot Plate Stirrers, two.
Panelists rinse well between samples with unsalted soda
6.2 Beakers, 600-mL, four.
crackers and spring or distilled water for 2 min (they are
6.3 Small Beaker, 50 to 100 mL.
timed).After the standards have been tasted, the correct rating
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.
1.25 cm (threshold), 5 cm (slight), 10 cm (moderate), 15 cm
Two sets of samples are evaluated per sitting. The tasting
(strong); see Appendix X1.
procedure is described in 10.2.3.
7.7 N-vanillyl-n-nonamide, available from Penta Interna-
tional (some restrictions apply).
8. Precautions
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.
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
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