ASTM E1396-90(2011)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
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Designation: E1396 − 90 (Reapproved 2011)
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
units (see ASTA Method 21.0 and ISO 3513). 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
1.3 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 last 2 cm on the 15-cm line scale.
standard. No other units of measurement are included in this
3.1.2 moderate heat—N-vanillyl-n-nonamide, 0.80 ppm.
standard.
This is a“ moderate” amount of pepper heat. It reads 10 cm on
1.5 This standard does not purport to address all of the
the 15-cm line scale.
safety concerns, if any, associated with its use. It is the
3.1.3 rinse—to purge the oral cavity with unsalted soda
responsibility of the user of this standard to establish appro-
crackers and 20°C spring or distilled water by slowly chewing
priate safety and health practices and determine the applica-
and swallowing the cracker, followed by swirling the water
bility of regulatory limitations prior to use. Specific precau-
around in the mouth and swallowing. This procedure is
tionary statements are given in Section 8.
repeated as often as is natural and comfortable for the panelist.
2. Referenced Documents
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
Method E1083 and ASTA Method 21.0). Scoville heat units
E1083 Test Method for Sensory Evaluation of Red Pepper
Heat range from 0 to 1 500 000.
2.2 ASTA Standard: 3.1.5 slight heat—N-vanillyl-n-nonamide, 0.40 ppm. This is
ASTA Method 21.0 Official Analytical Methods
a“ slight” amount of pepper heat. It reads 5 cm on the 15-cm
line scale.
2.3 ISO Standard:
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.
3.1.7 threshold heat—best defined by concept rather than by
This test method is under the jurisdiction ofASTM Committee E18 on Sensory
a standard dilution of N-vanillyl-n-nonamide. Threshold is that
Evaluation and is the direct responsibility of Subcommittee E18.06 on Food and
point where a panelist just barely senses burn/heat. It reads
Beverage Evaluation.
1.25 cm on the 15-cm line scale.
Current edition approved March 1, 2011. Published June 2011. Originally
approved in 1990. Last previous edition approved in 2004 as E1396 – 90 (2004).
3.1.8 zero heat—N-vanillyl-n-nonamide, 0 ppm. No sensory
DOI: 10.1520/E1396-90R11.
heat. It reads 0 cm on the line scale.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
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.
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, http://www.ansi.org. 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 (2011)
compare the heat in the pepper extract to a known concentra- 9. Calibration and Standardization of Panelists
tion of a standard solution of synthetic capsaicin (N-vanillyl-
9.1 Select ten to twelve panelists based on availability,
n-nonamide) using a 15-cm line scale. The tasting procedure is
attitude, and motivation of panelists. Screening for taste
timed and takes 2 min for one test sample and 9 min for two
sensitivity is not necessary.
test samples. This test method is a minor variation on the
9.2 Prepare stock solution of N-vanillyl-n-nonamide (see
ground red pepper sensory method.
10.1.2).
4.2 Panelists are screened for their accuracy and precision
9.3 Dilute the stock solution of N-vanillyl-n-nonamide to
and trained to use the 15-cm line scale during two to three
the following concentrations:
15-min training sessions.
9.3.1 N-vanillyl-n-nonamide, 0 ppm—Add none of the stock
4.3 Standard general requirements for sensory testing fol-
solution to 200 mL of water.
lows.
9.3.2 N-vanillyl-n-nonamide, 0.40 ppm—Dilute 13.4 g of
stock solution to 200 mL with water.
5. Significance and Use
9.3.3 N-vanillyl-n-nonamide, 0.80 ppm—Dilute 26.8 g of
5.1 This test method provides quick and accurate ratings for
the stock solution to 200 mL with water.
the sensory heat in oleoresin capsicums ranging from 100 000
9.3.4 N-vanillyl-n-nonamide, 1.30 ppm—Dilute 43.3 g of
to 1 000 000 Scoville heat units.
the stock solution to 200 mL with water.
5.2 Sensory results from this test method correlate highly
9.4 Session 1 (15 min)—Brief the panelists on the purpose
(r = 0.94) with results from high pressure liquid chromatog-
of this test method. The purpose of the first session is to
raphy; making the two methods substitutable.
standardize their tongues and mouth to the reference standards
with respect to the 15-cm line scale on the ballot (see Fig. 1).
6. Apparatus
Explain to the panelists that they may use any of the infinite
6.1 Magnetic Hot Plate Stirrers, two.
number of points on the line scale to describe how hot a given
sample is. Panelists will taste (see 10.2.3.1 – 10.2.3.3) the
6.2 Beakers, 600-mL, four.
coded standard dilutions prepared, evaluate them critically,
6.3 Small Beaker, 50 to 100 mL.
concentrating and memorizing their individual sensory heat
6.4 Analytical Balance, capacity greater than 300 g, sensi-
levels. Panelists rinse well between samples with unsalted soda
tive to 0.01 g.
crackers and spring or distilled water for 2 min (they are
timed).After the standards have been tasted, the correct rating
6.5 Volumetric Flasks, 1000-mL stoppered, two.
for each reference standard is given. A new set of labeled
6.6 Stopwatch.
standard dilutions is presented to the panelists to review.
Definitions for “0,” “threshold,” “slight,” “moderate,” “ap-
7. Reagents and Materials
proaching strong,” and “strong” are provided. Refer to 3.1.1,
7.1 Coffee Filter Papers, or low flavor qualitative filter
3.1.2, 3.1.6, 3.1.7, and 3.1.8.
paper.
9.5 Session 2 (15 min)—This session should follow the first
7.2 Medicine Cups.
training session by one to two days. During this session, the
panelists will be both trained and tested. Explain to the
7.3 Unsalted Soda Crackers, unsalted tops.
panelists how they will be evaluating the actual red pepper test
7.4 Water, bottled, distilled, or deionized when available, or
samples. Explain the entire tasting procedure as follows:
still spring water.
7.5 Polysorbate-80 or Polysorbate-60, food grade.
7.6 Rating Forms, 15-cm line scale anchored at 0 (none),
1.25 cm (threshold), 5 cm (slight), 10 cm (moderate), 15 cm
(strong); see Appendix X1.
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.
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 Chemistry, Vol 31, No. 6, Oct. 1983, p. 1326. FIG. 1 Oleoresin Capsicum Heat Sensory versus HPLC
E1396 − 90 (2011)
9.5.1 Panelists are served 10-mL portions of each of two 10.1.4 For each test, dilute the stock solution of N-vanillyl-
samples
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