1、Designation: E1083 00 (Reapproved 2017)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 revisi
2、on. 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 7
3、0 000 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
4、 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
5、 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) Spices and CondimentsChiliesDetermination of Scoville Index3. T
6、erminology3.1 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, thereremai
7、ns 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 wat
8、er 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 sligh
9、t 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
10、. 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-van
11、illyl-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 conce
12、ntration 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 dire
13、ct responsibility of Subcommittee E18.06 on Food andBeverage Evaluation.Current edition approved Feb. 1, 2017. Published February 2017. Originallyapproved in 1986. Last previous edition approved in 2011 as E1083 00 (2011).DOI: 10.1520/E1083-00R17.2Available from the American Spice Trade Association,
14、 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, Switzerl
15、and, 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 StatesThis inter
16、national 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) Com
17、mittee.14.2 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
18、 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 Magn
19、etic Hot Plate Stirrers.6.2 Four beakers, 400 mL.6.3 One Small Beaker, (50 to 100 mL).6.4 One Analytical Balance (sensitive to 0.00 g).6.5 Two Volumetric Flasks, stoppered, 1000 mL.6.6 One Stopwatch.7. Reagents and Materials7.1 Coffee-Type or Low Flavor Qualitative Filter Paper.7.2 Medicine Cups.7.3
20、 Unsalted Soda Crackers.7.4 Bottled Distilled or Deionized Water when available, orstill spring water.7.5 Polysorbate-80 (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
21、, available from Penta Interna-tional.8. Hazards8.1 Pure N-vanillyl-n-nonamide will burn the eyes and skinupon direct contact. Gloves and caution must be used whenhandling N-vanillyl-n-nonamide in the crystalline form.9. Calibration and Standardization of Panelists9.1 Select, at random, 10 to 12 pan
22、elists. Selection shouldbe based upon availability, attitude, and motivation of panel-ists. Screening for taste sensitivity is not necessary.9.2 Prepare stock solution of N-vanillyl-n-nonamide (see10.1.2).9.3 Dilute the stock solution of N-vanillyl-n-nonamide tothe following concentrations:9.3.1 N-v
23、anillyl-n-nonamide (0 ppm)Add none of thestock solution to 200 mL of water.9.3.2 N-vanillyl-n-nonamide (0.40 ppm)Dilute 13.4 g ofstock solution to 200 mL with water.9.3.3 N-vanillyl-n-nonamide (0.80 ppm)Dilute 26.8 g ofthe stock solution to 200 mL with water.9.3.4 N-vanillyl-n-nonamide (1.30 ppm)Dil
24、ute 43.3 g ofthe stock solution to 200 mL with water.9.4 Session I (15 min)Brief the randomly selected panel-ists on the purpose of this test method. The purpose of the firstsession is to standardize their tongues and mouth to thereference standards with respect to the 15-cm line scale on theballot
25、(Appendix X1). Explain to the panelists that they mayuse any of the infinite number of points on the line scale todescribe how hot a given sample is. Panelists will taste (see10.2.3.1 10.2.3.3) the coded standard dilutions you prepared,evaluate them critically, concentrating and memorizing theirindi
26、vidual sensory heat levels. Panelists rinse well betweensamples with crackers and water for 2 min (they are timed).After the standards have been tasted, the correct rating for eachreference standard is given. Definitions for “0,” “threshold,”“slight,” “moderate,” “approaching strong,” and “strong” a
27、reprovided. Refer to 3.1.4 3.1.8.9.5 Session II (15 min)This session should follow the firsttraining session by one to two days. During this session, thepanelists will be both trained and tested. Explain to thepanelists how they will be evaluating the actual red pepper testsamples. Explain the entir
28、e tasting procedure as defined below:9.5.1 Panelists are served 10-mL portions of each of 2samples in coded medicine cups. The control (0.4 ppmN-vanillyl-n-nonamide) is always served first, coded “C.” Thetest sample is served second, with a random 3-digit code. Twosets of samples are evaluated per s
29、itting. The tasting procedureis described under 10.2.3.9.5.2 For this second training session, the panelists areserved the “control” first, coded “C,” then a test sample codedwith a random 3 digit code. They will evaluate two sets ofsamples:9.5.2.1 Control and 0.80 ppm N-vanillyl-n-nonamide.9.5.2.2
30、Control and 0.40 ppm N-vanillyl-n-nonamide (thesame as the control).9.5.2.3 Do not tell the panelists what the test samples are.After learning the standard heat intensities during Session 1,they theoretically should rate the 0.80-ppm sample at “moder-ate” and the 0.40-ppm sample at “slight” on the l
31、ine scale. A2-cm variation from the desired response is acceptable. Thepanel, as a whole, should also be within 2 cm of the desiredresponse. If not, another training session must be conducted.After the session, advise the panelists about the sampleidentities and the expected ratings for them. Drop a
32、ny paneliststhat cannot reproduce their judgement within 2 cm after thethird training session. You should have a minimum of fivepanelists pass for the formal testing.10. Procedure10.1 Sample Preparation:10.1.1 Evaluate two samples per test: (1) a known control(0.40 ppm dilution of N-vanillyl-n-nonam
33、ide) prepared from6Hoffman, P. F., Salb, M. C., and Galetto, W. G. “Separation and Quantitation ofRed Pepper Heat Principles by Reverse Phase HPLC,” Journal of Agricultural FoodChemistry, Vol. 31, No. 6, Oct. 1983, p 1326.E1083 00 (2017)2the stock solution; and (2) the unknown ground red pepper.Prep
34、aration of the two samples is as follows:10.1.2 Prepare the “stock” solution of N-vanillyl-n-nonamide by diluting 6.0 ppm N-vanillyl-n-nonamide and 200ppm polysorbate-80 in spring or distilled water. Keep thissolution stoppered and refrigerated for the duration of the testseries. It will remain stab
35、le for 2 to 3 weeks. Check regularlyfor precipitation of N-vanillyl-n-nonamide. To make the stocksolution, weigh 0.60 g of N-vanillyl-n-nonamide and 20 g ofpolysorbate-80 into a small beaker (50 mL). Heat the mixtureon a hot plate (low setting) for a minimum of 10 min todissolve N-vanillyl-n-nonamid
36、e. Quantitatively transfer theheated mixture into a 1-L volumetric flask using hot (about70C) spring or distilled water. Cool to room temperature.Dilute the transferred solution to 1 L using room temperature(20C) spring or distilled water. Dilute 10 g of this solution to1 L in a second 1-L volumetri
37、c flask. Stopper and refrigerate.Final concentrations equal 6 ppm N-vanillyl-n-nonamide, 200ppm polysorbate-80. This is the stock solution.10.1.3 For each test, dilute the stock solution of N-vanillyl-n-nonamide to 0.40 ppm N-vanillyl-n-nonamide and 13.3-ppmpolysorbate-80 in 20C spring or distilled
38、water by diluting13.4 g of the stock solution to 200 mL with room temperaturewater. Refer to this diluted solution as the control for each test.10.1.4 Red Pepper SamplesOn the day of the test, com-bine and dilute 0.25 g of the pepper sample and 0.02 g ofpolysorbate-80 to 100 g with 75C spring or dis
39、tilled water andplace the preheated (4 min on high heat) hot plate stirrer onmedium stir speed. Set the hot plate stirrer on high heat for 1.5min, then on medium heat for 20 min of simmering (90C) andstirring. Filter the extracted pepper using coffee or qualitativefilter papers. Dilute 10 g of the f
40、iltrate to 200 g using 20Cspring or distilled water. Final concentration of the extractedand diluted solution is 125-ppm pepper and 10-ppmpolysorbate-80.10.2 Sample Presentation:10.2.1 A round or conference table is preferred: use boothsonly if all panelists are able to be “monitored” by the panelle
41、ader. Conduct the test using all 5 to 10 trained panelistssimultaneously as the process is timed by the panel leader (if apanelist misses a panel, he/she must also be timed duringhis/her make-up test).10.2.2 Serve panelists 10-mL portions of each sample incoded medicine cups. Always serve the contro
42、l first, coded“C.” Serve the test sample second, with a random 3-digit code.Evaluate two sets of samples (control and test sample) persitting. A 15-cm line scale anchored at 0 cm (0 heat), 1.25 cm(threshold heat), 5.0 cm (slight heat), 10.0 cm (moderate heat),and 15 cm (strong heat) is used (Appendi
43、x X1.). A separatescale is used for each set of samples.10.2.3 The tasting procedure is as follows:10.2.3.1 Rinse before first sample (control) with unsaltedsoda cracker and 20C spring or distilled water.10.2.3.2 Take entire first sample (control) in mouth, hold forabout 5 s, swallow slowly.10.2.3.3
44、 Wait 30 s (timed).10.2.3.4 Rate first sample at “slight” on ballot.10.2.3.5 Rinse intermittently with unsalted soda cracker and20C spring water during a 60-s interval (timed).10.2.3.6 Rinse with 20C spring water immediately prior tosecond sample.10.2.3.7 Take entire second sample (test sample) in m
45、outh,hold for about 5 s, swallow slowly.10.2.3.8 Wait 30 s (timed).10.2.3.9 Rate second sample.10.2.3.10 Panel dismissed if only one test sample is to beevaluated. If two test samples are to be evaluated:10.2.3.11 Wait 5.0 min (timed). Rinse well with water andcrackers during this time.10.2.3.12 Rep
46、eat 10.2.3.1 10.2.3.9 for the second set ofsamples.10.2.4 Note that the control is rated before each test sample.11. Calculation and Interpretation of Results11.1 Sensory heat ratings are obtained by measuring thedistance (in centimetres to the first decimal place) from the lefthand side of the scal
47、e (0) to the mark placed on the ballot foreach sample. Values range from 0.0 to 15.0, as the scale is 15cm long.11.2 Individual panelist ratings are averaged to generate apanel mean.11.3 Sensory heat ratings can be converted into scoville heatunits by using Fig. 1, or the equation: Sensory Heat Rat-
48、ings = 0.199 (calculated scoville 103) 0.223.12. Precision and Bias12.1 Precision:12.1.1 Within-laboratory (repeatability) and between-laboratory (reproducibility) standard deviations are 2.0 cm orless on the 15-cm line scale.12.1.2 Precision data were derived from results of a collab-orative test i
49、nvolving 14 laboratories.FIG. 1 Linear Relationship Between HPLC-Determined ScovilleHeat Units and Sensory Heat RatingsE1083 00 (2017)312.2 BiasThis test method corrects for psychological biasby coding of the test samples, use of an internal reference(control) for each test, by training of the panelists, and by timedrinsing between samples.APPENDIX(Nonmandatory Information)X1. SENSORY HEAT RATING BALLOTASTM International takes no position respecting the validity of any patent rights asserted in connection with any item mentionedin this standa
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