ASTM E1083-2000(2006) Standard Test Method for Sensory Evaluation of Red Pepper Heat《红辣椒热量的感官评定标准试验方法》.pdf

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1、Designation: E 1083 00 (Reapproved 2006)Standard Test Method forSensory Evaluation of Red Pepper Heat1This standard is issued under the fixed designation E 1083; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revi

2、sion. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon (e) 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 ground red pepper2rangingfrom 10 000 t

3、o 70 000 scoville heat units.1.2 This test method is intended as an alternative to theScoville Heat Test, but results can be expressed in scoville heatunits (SHU).1.3 This test method does not apply for oleoresin capsi-cums, low-heat chili peppers, or chili powder.1.4 This standard does not purport

4、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 limitations prior to use. Specific hazardsstatements are given in Section 8

5、.2. Referenced Documents2.1 ASTM Publication:3STP 434 Manual on Sensory Testing Methods2.2 ISO Standard:43513-1977(E) Spices and CondimentsChilliesDetermination of Scoville Index3. Terminology3.1 Definitions of Terms Specific to This Standard:3.1.1 approaching strong heatN-vanillyl-n-nonamide,1.30 p

6、pm. 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 70 000 SHU is tested, thereremains the last 2 cm on the line scale.3.1.2 moderate heatN-vanillyl-n-nonamide, 0.80 ppm.This is a “moderate” amount of p

7、epper heat. On the line scale,10 cm.3.1.3 rinseto purge the oral cavity with unsalted sodacrackers and water by slowly chewing and swallowing thecracker, followed by swirling the water around in the mouthand swallowing. This procedure is repeated as often as isnatural and comfortable for the panelis

8、t.3.1.4 scoville heat units (SHU)the commonly acceptedunit for expressing heat levels in capsicum products (see 2.1and 2.2). Scoville heat units range from 0 to 1 500 000.3.1.5 slight heatN-vanillyl-n-nonamide, 0.40 ppm. This isa “slight” amount of pepper heat. On the line scale, 5 cm.3.1.6 stock so

9、lutiona standardized solution of 6.0 ppm ofN-vanillyl-n-nonamide that is used to prepare other dilutions ofN-vanillyl-n-nonamide (see 10.1.2).3.1.7 strong heatbest defined by concept. Hotter than the1.30 ppm N-vanillyl-n-nonamide sample. On the line scale, 15cm.3.1.8 threshold heatbest defined by co

10、ncept rather than bya standard dilution of N-vanillyl-n-nonamide. Threshold is thatpoint where a panelist just barely senses burn/heat. On the linescale, 1.25 cm.3.1.9 zero heatN-vanillyl-n-nonamide, 0 ppm. No sen-sory heat. On the line scale, 0 cm.4. Summary of Test Method4.1 Ground red pepper is s

11、teeped in hot water withpolysorbate-80 for 20 min, filtered, and the filtrate diluted inroom temperature water. Trained panelists compare the heat inthe pepper extract to a known concentration of a standardsolution of synthetic capsaicin (N-vanillyl-n-nonamide) using a15-cm line scale. The tasting p

12、rocedure is timed and takes 2min for one test sample and 9 min for 2 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.1This test method is under the jurisdiction ofASTM Committee E18 on Sensor

13、yEvaluation and is the direct responsibility of Subcommittee E18.06 on Food andBeverage Evaluation.Current edition approved April 1, 2006. Published April 2006. Originallyapproved in 1986. Last previous edition approved in 2000 as E 1083 00e1.2Available from the American Spice Trade Association, 580

14、 Sylvan Ave.,Englewood Cliffs, NJ 07632.3Available from ASTM International Headquarters, 100 Barr Harbor Drive, POBox C700, West Conshohocken, PA 194282959.4Available from International Organization for Standardization (ISO), 1 rue deVaremb, Case postale 56, CH-1211, Geneva 20, Switzerland.5Gillette

15、, M. H., Appel, C. E., Lego, M. “A New Method for the SensoryEvaluation of Red Pepper Heat,” Journal of Food Science, Vol. 49, No. 4, 1984, p1028.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.4.3 Standard general requirements for s

16、ensory testing arefollowed in accordance with ASTM STP 434.5. Significance and Use5.1 This test provides quick and accurate ratings for thesensory heat in ground red peppers ranging from 10 000 to70 000 scoville heat units.5.2 Sensory results from this test method correlate highly(r = 0.94) with res

17、ults from high pressure liquid chromatogra-phy; making the two methods substitutable.66. Apparatus6.1 Two Magnetic Hot Plate Stirrers.6.2 Four beakers, 400 mL.6.3 One Small Beaker, (50 to 100 mL).6.4 One Analytical Balance (sensitive to 0.00 g).6.5 Two Volumetric Flasks, stoppered, 1000 mL.6.6 One S

18、topwatch.7. Reagents and Materials7.1 Coffee-Type or Low Flavor Qualitative Filter Paper.7.2 Medicine Cups.7.3 Unsalted Soda Crackers.7.4 Bottled Distilled or Deionized Water when available, orstill spring water.7.5 Polysorbate-80 (Food Grade).7.6 Rating Forms (15-cm line scale anchored at 0 (none),

19、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. Hazards8.1 Pure N-vanillyl-n-nonamide will burn the eyes and skinupon direct contact. Gloves and caution must be used whenhandling N-vanillyl-n-nonam

20、ide in the crystalline form.9. Calibration and Standardization of Panelists9.1 Select, at random, 10 to 12 panelists. Selection shouldbe based upon availability, attitude, and motivation of panel-ists. Screening for taste sensitivity is not necessary.9.2 Prepare stock solution of N-vanillyl-n-nonami

21、de (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 ppm)Add none of thestock solution to 200 mL of water.9.3.2 N-vanillyl-n-nonamide (0.40 ppm)Dilute 13.4 g ofstock solution to 200 mL with water.9.3.3 N-vanillyl-n-nonami

22、de (0.80 ppm)Dilute 26.8 g ofthe stock solution to 200 mL with water.9.3.4 N-vanillyl-n-nonamide (1.30 ppm)Dilute 43.3 g ofthe stock solution to 200 mL with water.9.4 Session I (15 min)Brief the randomly selected panel-ists on the purpose of this test method. The purpose of the firstsession is to st

23、andardize their tongues and mouth to thereference standards with respect to the 15-cm line scale on theballot (Appendix X1). Explain to the panelists that they mayuse any of the infinite number of points on the line scale todescribe how hot a given sample is. Panelists will taste (see10.2.3.1-10.2.3

24、.3) the coded standard dilutions you prepared,evaluate them critically, concentrating and memorizing theirindividual sensory heat levels. Panelists rinse well betweensamples with crackers and water for 2 min (they are timed).After the standards have been tasted, the correct rating for eachreference

25、standard is given. Definitions for “0,” “threshold,”“slight,” “moderate,” “approaching strong,” and “strong” areprovided. Refer to 3.1.4-3.1.8.9.5 Session II (15 min)This session should follow the firsttraining session by one to two days. During this session, thepanelists will be both trained and te

26、sted. Explain to thepanelists how they will be evaluating the actual red pepper testsamples. Explain the entire tasting procedure as defined below:9.5.1 Panelists are served 10-mL portions of each of 2samples in coded medicine cups. The control (0.4 ppmN-vanillyl-n-nonamide) is always served first,

27、coded “C.” Thetest sample is served second, with a random 3-digit code. Twosets of samples are evaluated per sitting. The tasting procedureis described under 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 3

28、 digit code. They will evaluate two sets ofsamples:9.5.2.1 Control and 0.80 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,

29、they theoretically should rate the 0.80-ppm sample at “moder-ate” and the 0.40-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 conducte

30、d.After the session, advise the panelists about the sampleidentities and the expected ratings for them. Drop any paneliststhat cannot reproduce their judgement within 2 cm after thethird training session. You should have a minimum of fivepanelists pass for the formal testing.10. Procedure10.1 Sample

31、 Preparation:10.1.1 Evaluate two samples per test: ( 1) a known control(0.40 ppm dilution of N-vanillyl-n-nonamide) prepared fromthe stock solution; and (2) the unknown ground red pepper.Preparation of the two samples is as follows:10.1.2 Prepare the “stock” solution of N-vanillyl-n-nonamide by dilu

32、ting 6.0 ppm N-vanillyl-n-nonamide and 200ppm polysorbate-80 in spring or distilled water. Keep thissolution stoppered and refrigerated for the duration of the testseries. It will remain stable for 2 to 3 weeks. Check regularlyfor precipitation of N-vanillyl-n-nonamide. To make the stocksolution, we

33、igh 0.60 g of N-vanillyl-n-nonamide and 20 g of6Hoffman, P. F., Salb, M. C., and Galetto, W. G. “Separation and Quantitation ofRed Pepper Heat Principles by Reverse Phase HPLC,” Journal of Agricultural FoodChemistry, Vol. 31, No. 6, Oct. 1983, p 1326.E 1083 00 (2006)2polysorbate-80 into a small beak

34、er (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 water. Cool to room temperature.Dilute the transferred solution to 1 L usi

35、ng 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 is the stock solution.10.1.3 For each test, dilute the stock solution o

36、f 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. Refer to this diluted solution as the control for each test.10.1.4 Red Pepper SamplesOn the day of the t

37、est, com-bine and dilute 0.25 g of the pepper sample and 0.02 g ofpolysorbate-80 to 100 g with 75C spring or distilled water andplace the preheated (4 min on high heat) hot plate stirrer onmedium stir speed. Set the hot plate stirrer on high heat for 1.5min, then on medium heat for 20 min of simmeri

38、ng (90C) andstirring. Filter the extracted pepper using coffee or qualitativefilter papers. Dilute 10 g of the filtrate to 200 g using 20Cspring or distilled water. Final concentration of the extractedand diluted solution is 125-ppm pepper and 10-ppmpolysorbate-80.10.2 Sample Presentation:10.2.1 A r

39、ound or conference table is preferred: use boothsonly if all panelists are able to be “monitored” by the panelleader. Conduct the test using all 5 to 10 trained panelistssimultaneously as the process is timed by the panel leader (if apanelist misses a panel, he/she must also be timed duringhis/her m

40、ake-up test).10.2.2 Serve panelists 10-mL portions of each sample incoded medicine cups. Always serve the control first, coded“C.” Serve the test sample second, with a random 3-digit code.Evaluate two sets of samples (control and test sample) persitting. A 15-cm line scale anchored at 0 cm (0 heat),

41、 1.25 cm(threshold heat), 5.0 cm (slight heat), 10.0 cm (moderate heat),and 15 cm (strong heat) is used (Appendix X1.). A separatescale is used for each set of samples.10.2.3 The tasting procedure is as follows:10.2.3.1 Rinse before first sample (control) with unsaltedsoda cracker and 20C spring or

42、distilled water.10.2.3.2 Take entire first sample (control) in mouth, hold forabout 5 s, swallow slowly.10.2.3.3 Wait 30 s (timed).10.2.3.4 Rate first sample at “slight” on ballot.10.2.3.5 Rinse intermittently with unsalted soda cracker and20C spring water during a 60-s interval (timed).10.2.3.6 Rin

43、se with 20C spring water immediately prior tosecond sample.10.2.3.7 Take entire second sample (test sample) in mouth,hold for about 5 s, swallow slowly.10.2.3.8 Wait 30 s (timed).10.2.3.9 Rate second sample.10.2.3.10 Panel dismissed if only one test sample is to beevaluated. If two test samples are

44、to be evaluated:10.2.3.11 Wait 5.0 min (timed). Rinse well with water andcrackers 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 before each test sample.11. Calculation and Interpretation of Results11.1 Sensory heat ratings are

45、obtained by measuring thedistance (in centimetres to the first decimal place) from the lefthand side of the scale (0) to the mark placed on the ballot foreach sample. Values range from 0.0 to 15.0, as the scale is 15cm long.11.2 Individual panelist ratings are averaged to generate apanel mean.11.3 S

46、ensory heat ratings can be converted into scoville heatunits by using Fig. 1, or the equation: Sensory Heat Rat-ings = 0.199 (calculated scoville 3 103) 0.223.12. Precision and Bias12.1 Precision:12.1.1 Within-laboratory (repeatability) and between-laboratory (reproducibility) standard deviations ar

47、e 2.0 cm orless on the 15-cm line scale.12.1.2 Precision data were derived from results of a col-laborative test involving 14 laboratories.12.2 BiasThis test method corrects for psychological biasby coding of the test samples, use of an internal reference(control) for each test, by training of the p

48、anelists, and by timedrinsing between samples.E 1083 00 (2006)3APPENDIX(Nonmandatory Information)X1. SENSORY HEAT RATING BALLOTFIG. 1 Linear Relationship Between HPLC-Determined ScovilleHeat Units and Sensory Heat RatingsE 1083 00 (2006)4ASTM International takes no position respecting the validity o

49、f any patent rights asserted in connection with any item mentionedin this standard. Users of this standard are expressly advised that determination of the validity of any such patent rights, and the riskof infringement of such rights, are entirely their own responsibility.This standard is subject to revision at any time by the responsible technical committee and must be reviewed every five years andif not revised, either reapproved or withdrawn. Your comments are invited either for revision of this standard or for additional standardsand should be a