1、Designation:E139590(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 revision.A
2、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 to 2500 Scov
3、ille 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 stated in SI units
4、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 regulatory limitatio
5、ns 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 and CondimentsChiliesD
6、etermination 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 a pepper with more than e
7、xpected 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”amount of pepper heat.It reads 10
8、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 often as is natural and comfortable for
9、 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 pepper heat.It reads 5 cm on the 15-cmline sc
10、ale.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 thatpoint where a panelist just barely senses bu
11、rn 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 polysorbate-80 for 20 min,filtered,and the filtrate dilutedin
12、room temperature water.Trained panelists compare the heatin the pepper extract to a known concentration of a standard1This test method is under the jurisdiction ofASTM Committee E18 on SensoryEvaluation and is the direct responsibility of Subcommittee E18.06 on Food andBeverage Evaluation on Food an
13、d 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 standards,visit the ASTM website,www.astm.org,orcontact ASTM Customer Service at serviceast
14、m.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 American National Standards Institute(ANSI),25 W.43rd St.,4th Floor,New York,NY
15、 10036,http:/www.ansi.org.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 solution of synthetic capsaicin(N-vanillyl-n-nonamide)using a15-cm line scale.The testing procedure is timed and takes 2min for one test sample and 9 min for two te
16、st 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 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 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-pre