ASTM E1396

This test method provides quick and accurate ratings for the sensory heat in oleoresin capsicums ranging from 100 000 to 1 000 000 Scoville heat units.

Sensory results from this test method correlate highly (r² = 0.94) with results from high pressure liquid chromatography; making the two methods substitutable.⁶

1. Scope

1.1 This test method describes standardized procedures for the sensory evaluation of heat in oleoresin capsicums ranging from 100 000 to 1 000 000 Scoville heat units (S.H.U.).

1.2 This test method is intended as an alternative to the Scoville heat test, but results can be expressed in Scoville heat units (see ASTA Method 21.0 and ISO 3513).

1.3 This test method does not apply for ground red pepper, low heat chili peppers, or chili powder.

1.4 The values stated in SI units are to be regarded as the standard.

This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use. Specific precautionary statements are given in Section 8.

2. Referenced Documents

ASTM Standards
E1083 Test Method for Sensory Evaluation of Red Pepper Heat
ASTA Standard
ASTAMethod21.0 Official Analytical Methods
ISO Standard
ISO3513-1977 (E), Spices and Condiments-Chilies-Determination of Scoville Index
AOAC Method
OfficialMethodsofAssociationofOfficialAnalyticalChemistsInternational(1996) 995.03 (43.1.43)

Index Terms

capsicum; N-vanillyl- -nonamide; oleoresin capsicum; pepper heat; scoville Heat Units (SHU); sensory evaluation-foods and beverages; ICS Number Code 11.120.20 (Wound dressings. Compresses)

Citing ASTM Standards

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