Work Item
ASTM WK85127

New Test Method for Sensory Evaluation of Low and High Heat Chili Peppers and Pepper Products

1. Scope

1.1 this test method describes standardized procedures for the sensory evaluation of low heat ground chili pepper (200-2,500 Scoville heat units), high heat ground chili pepper (10,000-70,000 Scoville heat units), and oleoresin capsicum (100,000-1,000,000 Scoville heat units).
1.2 This test method is intended as an alternative to the Scoville heat test (see ASTA Method 21.0 and ISO 3513), but results can be expressed in Scoville heat units (SHU)
1.3 This test method does not apply to chili powder.

Keywords

capsaicin

Rationale

There are currently three different standards for chili peppers/pepper products, and much of the information in each standard is the same, with only minor differences. The goal of this work item is to combine all three into one standard. This is because it would be more streamlined to have one standard for such similar methods, both in terms of keeping it updated and also because people who use these documents likely test both high and low chilies, so it would be more convenient for them to have just one standard to reference.

The title and scope are in draft form and are under development within this ASTM Committee.

Details

Developed by Subcommittee: E18.06

Committee: E18

Staff Manager: W Scott Orthey

Work Item Status

Date Initiated: 02-01-2023

Technical Contact: Ali Schultz