1、Designation: E1395 90 (Reapproved 2017)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:E1083 Test Method for Sensory Evaluation of Red PepperHeat22.2 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 standard1This test method is under the jurisdiction of ASTM Committee E18 on SensoryEvaluation and is the direct responsibility of Subc
13、ommittee E18.06 on Food andBeverage Evaluation on Food and Beverage Evaluation.Current edition approved Feb. 1, 2017. Published February 2017. Originallyapproved in 1990. Last previous edition approved in 2011 as E1395 90 (2011).DOI: 10.1520/E1395-90R17.2For referenced ASTM standards, visit the ASTM
14、 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 07632.4Available from Ameri
15、can National Standards Institute (ANSI), 25 W. 43rd St.,4th Floor, New York, NY 10036, http:/www.ansi.org.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United StatesThis international standard was developed in accordance with internationally reco
16、gnized 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) Committee.1solution of synthetic capsaicin (N-vanillyl-n-nonamide) using a
17、15-cm line scale. The testing procedure is timed and takes 2min 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.4.3 Standard general requirements for sen
18、sory testing arefollowed (see Test Method E1083).5. Significance and Use5.1 This test method provides quick and accurate ratings forthe sensory heat in low 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
19、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 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.
20、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 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 lin
21、e 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.8. Precautions8.1 Pure N-vanillyl-n-nonamide will burn the eyes and skinupon direct contact. Gloves and caution must be use
22、d whenhandling N-vanillyl-n-nonamide in the crystalline form.9. Calibration and Standardization of Panelists9.1 Select ten to twelve panelists based on availability,attitude, and motivation of panelists. Screening for tastesensitivity is not necessary.9.2 Prepare stock solution of N-vanillyl-n-nonam
23、ide (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 stocksolution 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-nonamid
24、e, 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 water.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
25、 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 infinitenumber 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 stan
26、dard dilutions, evaluate them critically,concentrating and memorizing their individual sensory heatlevels. Panelists rinse well between samples with unsalted sodacrackers and spring or distilled water for 2 min (they aretimed). After the standards have been tasted, the correct ratingfor each referen
27、ce standard is given. A new set of labeledstandard dilutions is presented to the panelists to review.Definitions for “0,” “threshold,” “slight,” “moderate,” “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 sessi
28、on 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 entire tasting procedure as defined below:5Gillette, M. H., Appel, C. E., and Lego, M., “A New Method for the S
29、ensoryEvaluation of Red Pepper Heat,” Journal of Food and Science, Vol 49, No. 4, 1984,p. 1028.6Hoffman, 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
30、. 1326. FIG. 1 Low Heat Chilies Sensory versus HPLCE1395 90 (2017)29.5.1 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 code.Two
31、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 Control and 0.80
32、 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” and the 0
33、.40-ppm sample at “slight” on the line 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 th
34、e expected ratings 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 givi
35、ng the panelists asample 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
36、 known control(0.40-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-vanillyl-n-nonamide (6.0 ppm N-vanillyl-n-nonamide and 200 ppmpolysorbate-80) b
37、y diluting N-vanillyl-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
38、0.60 g 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-nonamide. Quantitatively transfer theheated mixture into a 1-L volumetric flask using hot (about70C) spring or distilled wa
39、ter. 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 volumetric flask. Stopper and refrigerate.Final concentrations equal 6 ppm N-vanillyl-n-nonamide, 200ppm polysorbate-80. This
40、 is the “stock solution.”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 refer
41、red to as the “control” 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
42、stirrer on medium stirspeed. 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 concentra
43、tion of the extracted 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 te
44、n trainedpanelists simultaneously 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. S
45、erving temperature should 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),
46、1.25 cm (threshold heat), 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 bef
47、ore the first sample (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
48、intake keeping mouthclosed.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 bet
49、ween rinsing andsampling.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.E1395 90 (2017)310.2.3.11 If two test samples are being evaluated, wait 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 bef
