ASTM E1395-1990(2011) Standard Test Method for Sensory Evaluation of Low Heat Chilies《低加热辣椒的感官评定的标准试验方法》.pdf

1、Designation: E1395 90 (Reapproved 2011)Standard Test Method forSensory Evaluation of Low Heat Chilies1This standard is issued under the fixed designation E1395; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revis

2、ion. 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 low heat chili peppers rangingfrom 200 t

3、o 2500 Scoville heat units.1.2 This test method is intended as an alternative to theScoville heat test (see ASTA Method 21.0 and ISO 3513), butresults can be expressed in Scoville heat units (S.H.U.).1.3 This test method does not apply for ground red pepperor oleoresin capsicums.1.4 The values state

4、d in SI units are to be regarded as thestandard.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 reg

5、ulatory limitations prior to use. Specific precau-tionary statements are given in Section 8.2. Referenced Documents2.1 ASTM Standards:2E1083 Test Method for Sensory Evaluation of Red PepperHeat2.2 ASTA Standard:ASTA Method 21.0 Official Analytical Methods32.3 ISO Standard:ISO 3513-1977 (E), Spices a

6、nd CondimentsChiliesDetermination of Scoville Index43. 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 a ground red pepper stronger than this. But in the eventthat

7、a pepper with more than expected heat is tested, thereremains the last 2 cm on the 15-cm line scale.3.1.2 low heat chiliesvariety of red pepper (capsicum)containing less than 0.1 % capsaicin (less than 2500 Scovilleheat units).3.1.3 moderate heatN-vanillyl-n-nonamide, 0.80 ppm.This is a“ moderate” a

8、mount of pepper heat. It reads 10 cm onthe 15-cm line scale.3.1.4 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 oft

9、en as is natural and comfortable for the panelist.3.1.5 Scoville heat units (S.H.U.)the commonly acceptedunit for expressing heat levels in capsicum products (see ISO3513 and Footnote 4). S.H.U. range from 0 to 1 500 000.3.1.6 slight heatN-vanillyl-n-nonamide, 0.40 ppm. This isa “slight” amount of p

10、epper heat. It reads 5 cm on the 15-cmline scale.3.1.7 strong heatbest defined by concept. Hotter than the1.30 ppm N-vanillyl-n-nonamide sample. It reads 15 cm on the15-cm line scale.3.1.8 threshold heatbest defined by concept rather than bya standard dilution of N-vanillyl-n-nonamide. Threshold is

11、thatpoint where a panelist just barely senses burn and heat, or both.It reads 1.25 cm on the 15-cm line scale.3.1.9 zero heatN-vanillyl-n-nonamide, 0 ppm. No sensoryheat. It reads 0 cm on the line scale.4. Summary of Test Method4.1 Ground low heat chili peppers are steeped in hot waterwith polysorba

12、te-80 for 20 min, filtered, and the filtrate dilutedin room temperature water. Trained panelists compare the heatin the pepper extract to a known concentration of a standardsolution of synthetic capsaicin (N-vanillyl-n-nonamide) using a15-cm line scale. The testing procedure is timed and takes 2min

13、for one test sample and 9 min for two test samples.54.2 Panelists are screened for their accuracy and precisionand trained to use the 15-cm line scale during two to three15-min training sessions.1This test method is under the jurisdiction of ASTM Committee E18 on SensoryEvaluation and is the direct

14、responsibility of Subcommittee E18.06 on Food andBeverage Evaluation on Food and Beverage Evaluation.Current edition approved March 1, 2011. Published June 2011. Originallyapproved in 1990. Last previous edition approved in 2004 as E1395 90 (2004).DOI: 10.1520/E1395-90R11.2For referenced ASTM standa

15、rds, 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 07632.4A

16、vailable from American National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036, http:/www.ansi.org.5Gillette, M. H., Appel, C. E., and Lego, M., “A New Method for the SensoryEvaluation of Red Pepper Heat,” Journal of Food and Science, Vol 49, No. 4, 1984,p. 1028.1Copyright

17、ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.4.3 Standard general requirements for sensory testing arefollowed (see Test Method E1083).5. Significance and Use5.1 This test method provides quick and accurate ratings forthe sensory heat in low

18、 heat chilies ranging from 200 to 2500Scoville heat units.5.2 Sensory results from this test method correlate highly(r2= 0.94) with results from high-pressure liquid chromatog-raphy; making the two methods substitutable.66. Apparatus6.1 Magnetic Hot Plate Stirrers, two.6.2 Beakers, 600-mL, four.6.3

19、Small Beaker, 50 to 100 mL.6.4 Analytical Balance, capacity greater than 300 g, sensi-tive to 0.01 g.6.5 Volumetric Flasks, 1000-mL, stoppered.6.6 Stopwatch.7. Reagents and Materials7.1 Coffee Filter Papers, or low flavor qualitative filterpaper.7.2 Medicine Cups.7.3 Unsalted Soda Crackers, unsalted

20、 tops.7.4 Water, bottled, distilled, or deionized 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, available from

21、 Penta Interna-tional.8. Precautions8.1 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 ten to twelve panelists based on ava

22、ilability,attitude, and motivation of panelists. Screening for tastesensitivity 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-vanillyl-n-nonamide, 0 ppmAdd none of the sto

23、cksolution to 200 mL of water.9.3.2 N-vanillyl-n-nonamide, 0.40 ppmDilute 13.4 g ofstock solution to 200 mL with water.9.3.3 N-vanillyl-n-nonamide, 0.80 ppmDilute 26.8 g ofthe stock solution to 200 mL with water.9.3.4 N-vanillyl-n-nonamide, 1.30 ppmDilute 43.3 g ofthe stock solution to 200 mL with w

24、ater.9.4 Session 1 (15 min)Brief the panelists on the purposeof this test method. The purpose of the first session is tostandardize their tongues and mouths to the reference standardswith respect to the 15-cm line scale on the ballot (Fig. 1).Explain to the panelists that they may use any of the inf

25、initenumber of points on the line scale to describe how hot a givensample is. Panelists will taste (see 10.2.3.1-10.2.3.3) theprepared coded standard dilutions, evaluate them critically,concentrating and memorizing their individual sensory heatlevels. Panelists rinse well between samples with unsalt

26、ed sodacrackers and spring or distilled water for 2 min (they aretimed). After the standards have been tasted, the correct ratingfor each reference standard is given. A new set of labeledstandard dilutions is presented to the panelists to review.Definitions for “0,” “ threshold,” “slight,” “moderate

27、,” “ap-proaching strong,” and “strong” are provided. Refer to 3.1.4-3.1.8.9.5 Session 2 (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 r

28、ed pepper testsamples. Explain the entire tasting procedure as defined below:9.5.1 Panelists are served 10-mL portions of each of twosamples 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 two-letter

29、 code.Two sets of samples are evaluated per sitting. The tastingprocedure is described in 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 two letter code. They will evaluate two sets ofsamples:9.5.2.1 Contro

30、l and 0.80 ppm N-vanillyl-n-nonamide.9.5.2.2 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”

31、 and the 0.40-ppm sample at “slight” on the line scale.6Hoffman, P. G., Salb, M. C., and Galetto, W. G., “Separation and Quantitationof Red Pepper Heat Principles by Reverse Phase HPLC,” Journal of Agriculturaland Food Chemistry, Vol 31, No. 6, October 1983, p. 1326. FIG. 1 Low Heat Chilies Sensory

32、versus HPLCE1395 90 (2011)2A2-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

33、for them. Panelists mustreproduce their judgment within 2 cm of the desired response.Aminimum of five panelists should pass for the formal testing.Repeat the training procedure until this is achieved (approxi-mately three training sessions).9.5.2.4 End the training session by giving the panelists as

34、ample of low heat chilies to acquaint panelists with the flavorof chilie peppers (not present in the standards).10. Procedure10.1 Sample Preparation:10.1.1 Itemize sample preparation procedures in a quickreference chart (see Appendix X1).10.1.2 Evaluate two samples per test: (1) a known control(0.40

35、-ppm dilution of N-vanillyl-n-nonamide) prepared fromthe stock solution; and (2) the unknown low heat chili peppers.Preparation of the two samples is as follows:10.1.3 Prepare the “stock” solution of N-vanillyln-nonamide (6.0 ppm N-vanillyl-n-nonamide and 200 ppmpolysorbate-80) by diluting N-vanilly

36、l-n-nonamide andpolysorbate-80 in spring or distilled water. Keep this solutionstoppered and refrigerated for the duration of the test series. Itwill remain stable for two or three weeks. Check regularly forprecipitation of N-vanillyl-n-nonamide. To make the stocksolution, weigh 0.60 g N-vanillyl-n-

37、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-nonamide. Quantitatively transfer theheated mixture into a 1-L volumetric flask using hot (about70C) spring or distilled water. Cool to room te

38、mperature.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 volumetric flask. Stopper and refrigerate.Final concentrations equal 6 ppm N-vanillyl-n-nonamide, 200ppm polysorbate-80. This is the “stock solut

39、ion.”10.1.4 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 water by diluting13.4 g of the stock solution to 200 mL with room temperaturewater. This diluted solution is referred to as the “contr

40、ol” foreach test.10.1.5 Low Heat Chili Pepper SamplesOn the day of thetest, combine 4.0 g of the low heat chili pepper sample and0.04 g of polysorbate-80 in a 600-mL beaker and dilute to 200mL with 70C spring or distilled water and place on thepreheated (4 min on high) hot plate stirrer on medium st

41、irspeed. Set the hot plate stirrer on high heat for 1.5 min then onmedium heat for 20 min of simmering (90C) and stirring.Filter the extracted pepper using coffee or qualitative filterpapers. Dilute 100 g of the filtrate with 100 g of 20C spring ordistilled water. Final concentration of the extracte

42、d and dilutedsolution is 10 000 ppm chili pepper and 100 ppm polysorbate-80.10.2 Sample Presentation:10.2.1 A round or conference table is preferred, but boothsmay be used as long as all panelists are able to be “monitored”by the panel leader. Conduct the test with all five to ten trainedpanelists s

43、imultaneously as the process is timed by the panelleader (if a panelist misses a panel, he or she must also betimed during his or her “make-up” test). Red lights arerecommended to mask color differences.10.2.2 Serve panelists 10-mL portions of each sample incoded medicine cups. Serving temperature s

44、hould be at roomtemperature and equal for all samples. The control is alwaysserved first, coded “C.” The test sample is served second, witha random two-digit code. Evaluate two sets of samples (controland test sample) per sitting. Use a 15-cm line scale anchored at0 cm (0 heat), 1.25 cm (threshold h

45、eat), 5.0 cm (slight heat),10.0 cm (moderate heat), and 15 cm (strong heat) is used. Aseparate scale is used for each set of samples. Order of thepresentation of the sample sets should be balanced to avoidposition bias.10.2.3 The tasting procedure is as follows:10.2.3.1 Rinse before the first sample

46、 (control) with un-salted soda cracker and 20C spring or distilled water, or both.Allow 15 s between rinsing and sampling.10.2.3.2 Evaluating left to right, take the entire first sample(control) in mouth, hold for about 5 s, swallow slowly.10.2.3.3 Wait 30 s (timed) from initial intake keeping mouth

47、closed.10.2.3.4 Rate the first sample as “slight” on ballot.10.2.3.5 Alternately rinse with 20C spring or distilledwater and chew on an unsalted soda cracker during a 60-sinterval (timed).10.2.3.6 Rinse with 20C spring water (immediately) priorto the second sample. Allow 15 s between rinsing andsamp

48、ling.10.2.3.7 Take the entire second sample (test sample) inmouth, hold for about 5, swallow slowly.10.2.3.8 Wait 30 s (timed), keeping mouth closed.10.2.3.9 Rate second sample.10.2.3.10 Panel dismissed if only one test sample is to beevaluated.10.2.3.11 If two test samples are being evaluated, wait

49、 5.0min (timed). Rinse well with spring or distilled water andunsalted crackers during this time.10.2.3.12 Repeat 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. 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 scale (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 gener