New Guide for Standard guide for the sensory evaluation of products that evoke chemesthetic heat sensations.
1. Scope
1. Scope
1.1 This test guide covers products with chemesthetic heat sensations where the perception is derived from chemical stimulation of the trigeminal nerve in the nasal or oral cavity and is often described as spicy, pungent, acrid, irritation, or burn.
1.2 It provides considerations for the preparation and sensory evaluation of consumable ingredients, food, and beverages with this property including but not limited to chile/chili peppers, ginger, black pepper, horseradish, ethyl alcohol, mustard, and wasabi.
1.3 This guide covers the considerations for fresh, dried, and extracted products along with considerations for finished applications testing.
1.4 Analytical instrumental measures, hedonic sensory measures, and the correlation of sensory with analytical measures for these heat sensations are outside the scope of this guide.
1.5 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Keywords
pungency, heat, chili/chile peppers
Rationale
This standard is needed to replace and expand upon 3 documents recently removed from publication (sensory evaluation of low heat chilis, oleoresin capsicum, and red pepper). It will be used by sensory professionals for the evaluation of products (including ingredients, fresh, dried, and extracts) with chemesthetic properties.
