BS 4585-7-1989 Methods of test for spices and condiments - Determination of Scoville index of chillies《香料和调味品试验方法 第7部分 番椒斯科尔指数测定》.pdf

《BS 4585-7-1989 Methods of test for spices and condiments - Determination of Scoville index of chillies《香料和调味品试验方法 第7部分 番椒斯科尔指数测定》.pdf》由会员分享，可在线阅读，更多相关《BS 4585-7-1989 Methods of test for spices and condiments - Determination of Scoville index of chillies《香料和调味品试验方法 第7部分 番椒斯科尔指数测定》.pdf（10页珍藏版）》请在麦多课文档分享上搜索。

1、BRITISH STANDARD BS4585-7: 1989 Methods of test for Spices and condiments Part7: Determination of Scoville indexof chillies UDC633.82/.84:543.927:633.843:006.3/.8:620.113BS4585-7:1989 This British Standard, having been prepared under the directionof the Food and Agriculture Standards Policy Committe

2、e, was published underthe authority of the BoardofBSI and comes into effect on 30November1989 BSI08-1999 First published July1977 First revision November1989 The following BSI references relate to the work on this standard: Committee reference FAC/7 Draft for comment88/53383 DC ISBN 0 580 17579 0 Co

3、mmittees responsible for this British Standard The preparation of this British Standard was entrusted by the Food and Agriculture Standards Policy Committee (FAC/-) to Technical Committee FAC/7, upon which the following bodies were represented: Association of Public Analysts British Essence Manufact

4、urers Association Consumer Policy Committee of BSI Co-operative Union Department of Trade and Industry (Laboratory of the Government Chemist) Food and Drink Federation General Produce Association of London Ministry of Agriculture, Fisheries and Food Overseas Development Natural Resources Institute S

5、pice Trade Association Amendments issued since publication Amd. No. Date of issue CommentsBS4585-7:1989 BSI 08-1999 i Contents Page Committees responsible Inside front cover Foreword ii 1 Scope 1 2 Definitions 1 3 Principle 1 4 Reagents 1 5 Apparatus 1 6 Sampling 1 7 Procedure 1 8 Expression of resu

6、lts 2 9 Test report 2 Appendix A Guide to the screening of assessors 4 Table 1 Selection of test portion 1 Table 2 Serial dilutions for schedules A 1 , B 1 , C 1and D 1 3 Table 3 Serial dilutions for schedules A, B, C, D, E and F 3 Publications referred to Inside back coverBS4585-7:1989 ii BSI 08-19

7、99 Foreword This Part of BS4585 has been prepared under the direction of the Food and Agriculture Standards Policy Committee. It is based on the ASTA 1)Method21.0, to which it is closely related, and supersedes BS4585-7:1977 which is withdrawn. For many years, the UK has participated in the work of

8、Subcommittee7 of Technical Committee34, Agricultural Food Products, of the International Organization for Standardization (ISO). This Part of BS4585 is related to ISO3513:1977 which is identical to BS4585-7:1977. It differs from ISO3513 in that schedules for extraction rates and serial dilutions are

9、 provided as well as a guide to the selection of panellists and conduct of the tasting session. The UK has proposed to ISO that this Part of BS4585 be the basis for a revision of ISO3513. A British Standard does not purport to include all the necessary provisions of a contract. Users of British Stan

10、dards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, pagesi and ii, pages1 to4, an inside back cover and a back cover. This sta

11、ndard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on the inside front cover. 1) American Spice Trade Association.BS4585-7:1989 BSI 08-1999 1 1 Scope This Part of BS4585 describes a method for the determination of the S

12、coville index of chillies in whole or ground form, unadulterated by other spices or products. NOTE 1Chillies commonly tested for their pungency include Capsicum frutescens Linnaeus. NOTE 2The titles of the publications referred to in this standard are listed on the inside back cover. 2 Definitions F

13、or the purposes of this Part of BS4585, the definitions given in BS5098 apply together with the following. 2.1 scoville index the greatest dilution, i.e.the dilution factor, at which the characteristic pungent sensation from chillies is perceived, under specified test conditions 2.2 schedule the par

14、ticular procedure adopted in accordance with this standard, and with the expected level of pungency, and designated by an alphabetic code 3 Principle A test portion is extracted with ethanol and filtered. Aqueous dilutions of this test portion are prepared and the Scoville index is determined from a

15、ssessments made by at least three members of a five-member panel selected by a panel supervisor. 4 Reagents 4.1 General. The reagents shall be of a recognized analytical grade. Water complying with grade3 of BS3978 shall be used throughout. 4.2 Ethanol, 95% (V/V). 4.3 Sucrose solution, 50g/L. 5 Appa

16、ratus 5.1 Ordinary laboratory apparatus. 5.2 One-mark volumetric flasks, stoppered,50mL capacity, complying with class B of BS1792. 5.3 One-mark volumetric flask, stoppered,100mL capacity, complying with class B of BS1792. 5.4 Graduated pipettes, 1mL capacity, with0.01mL graduations, complying with

17、class B of BS700-1. 5.5 One-mark pipettes, 5mL capacity, complying with class B of BS1583. 5.6 Filter paper, medium-fine. 6 Sampling 6.1 Whole chillies Prepare laboratory samples in accordance with BS4540-1 and BS4540-2. 6.2 Ground chillies Prepare laboratory samples in accordance with BS4540-2. 7 P

18、rocedure 7.1 Test portion Choose one of the test portions of the laboratory sample listed in Table 1, according to the expected pungency, and transfer quantitatively to a clean50mL one-mark volumetric flask(5.2). Note the schedule corresponding to the test portion selected. NOTEFor example, schedule

19、s E or F should be chosen for highly pungent samples. 7.2 Extraction and preparation of the test solution 7.2.1 For all schedules. Add the ethanol(4.2) to the test portion(7.1), and fill the flask to the mark. Stopper the flask and shake at three half-hour intervals and then allow to stand for a fur

20、ther15h. Filter the extract through dry filter paper(5.6) into a clean beaker. 7.2.2 For schedule E. If schedule E is chosen, follow the procedure described in7.2.1 and then transfer5.0mL of the extract obtained, using a clean5mL one-mark pipette(5.5), to a clean50mL one-mark volumetric flask(5.2) a

21、nd dilute to the mark with the ethanol(4.2). 7.2.3 For schedule F. If schedule F is chosen, follow the procedure described in7.2.2 but use the100mL one-mark volumetric flask(5.3). Table 1 Selection of test portion Schedule A 1 B 1 C 1 D 1 A B C D E F Test portion (in g) 10.0 5.00 2.00 1.00 0.500 0.2

22、50 0.100 0.050 0.050 a 0.050 b a See7.2.2. b See7.2.3.BS4585-7:1989 2 BSI 08-1999 7.3 Preparation of serial dilutions Refer to the quantities of test solution (see7.2) listed in Table 2 and Table 3 for the schedule corresponding to the test portion selected (see Table 1). Choose a quantity which, wh

23、en diluted for tasting, is considered to be weaker than the concentration required for the stimulus threshold for pungency for any individual assessor. Transfer the quantity of extract thus chosen, by means of a graduated pipette(5.4), to a clean50mL one-mark volumetric flask(5.2) and dilute to the

24、mark with the sucrose solution(4.3). Label the flask for the purpose of identification and then prepare a set of six serial dilutions by repeating this procedure for the next five consecutive quantities listed below the one chosen. NOTEIt is recommended that the weakest dilution chosen be such as to

25、 expect at least four out of the five panellists to give a positive response to the strongest serial dilution. 7.4 Tasting 7.4.1 Panel. Constitute a tasting panel by selecting five assessors from a group of screened candidates (see Appendix A). 7.4.2 Tasting session. Provide each panel member with s

26、ix cups, each containing a5 0.1mL portion of each of the serial dilutions(7.3). Instruct each assessor to sip or rinse their mouth with water at35 C to40 C before and after tasting each sample. Instruct each assessor to swallow each of the samples at5min intervals, starting with the weakest dilution

27、, until the characteristic pungent sensation of chillies is tasted between20s and30s after swallowing. Record the dilution factor of the sample for which each assessor first reports this positive response. NOTEIf the range of the highest dilution factors recorded for at least three assessors corresp

28、onds to more than two serial dilutions, it is recommended that the procedures described in7.4 be repeated, but allow an interval of at least90min. The previous results should be ignored. 8 Expression of results Express the Scoville index for the laboratory sample as the highest value of the dilution

29、 factors recorded, for at least three assessors, in accordance with7.4.2. 9 Test report The test report shall include the following information: a) a complete identification of the sample; b) a reference to this British Standard method, i.e.BS4585-7:1989; c) the result expressed in accordance with c

30、lause8; d) the schedule chosen; e) the response of each assessor if, together, they span more than three consecutive dilutions; f) any operation not included in this Part of BS4585 or regarded as optional.BS4585-7:1989 BSI 08-1999 3 Table 2 Serial dilutions for schedules A 1 , B 1 , C 1and D 1 Table

31、 3 Serial dilutions for schedules A, B, C, D, E and F Dilution factor a Quantities of test solution required for serial dilutions (see7.2) Schedule A 1 B 1 C 1 D 1 mL mL mL mL 7000 6500 6000 5500 5000 4500 4000 3800 3600 3400 3200 3000 2900 2800 2700 2600 2500 2400 2300 2200 2100 2000 1900 1800 1700

32、 1600 1500 1400 1300 1200 1100 1000 950 900 850 800 750 700 650 600 550 500 450 400 350 300 250 200 150 100 0.38 0.42 0.46 0.50 0.56 0.63 0.72 0.83 1.00 1.25 1.67 2.50 0.42 0.46 0.50 0.53 0.56 0.59 0.63 0.67 0.72 0.77 0.83 0.91 1.00 0.42 0.43 0.45 0.46 0.48 0.50 0.52 0.54 0.57 0.60 0.63 0.66 0.69 0.

33、74 0.78 0.83 0.89 0.96 1.04 1.14 1.25 0.36 0.38 0.42 0.45 0.50 0.55 0.63 0.66 0.69 0.74 0.78 0.83 0.86 0.89 a Take the appropriate value as the Scoville index for the expression of the test result (see clause8). Dilution factor 10 3a Quantities of test solution required for serial dilutions (see7.2)

34、 Schedule A B C D E F mL mL mL mL mL mL 1500 1400 1300 1200 1100 1000 950 900 850 800 750 700 650 600 550 500 450 400 350 300 250 200 175 150 125 100 95 90 85 80 75 70 65 60 55 50 45 40 37 34 31 28 26 25 24 22 20 18 16 14 12 10 9.5 9.0 8.5 8.0 7.5 7.0 6.5 6.0 5.5 0.50 0.53 0.56 0.59 0.63 0.67 0.72 0

35、.77 0.83 0.91 0.38 0.40 0.42 0.46 0.50 0.56 0.63 0.72 0.83 1.00 1.11 1.25 0.26 0.28 0.29 0.31 0.33 0.35 0.38 0.42 0.45 0.50 0.55 0.63 0.68 0.74 0.80 0.89 0.96 1.00 0.25 0.29 0.33 0.40 0.50 0.53 0.56 0.59 0.63 0.67 0.72 0.77 0.83 0.91 1.00 0.50 0.53 0.56 0.59 0.63 0.67 0.72 0.77 0.83 0.91 1.00 1.11 1

36、.25 1.43 1.67 2.00 2.50 0.67 0.72 0.77 0.83 0.91 1.00 1.06 1.11 1.18 1.25 1.33 1.43 a Multiply the appropriate value by1000 to give the Scoville index for the expression of the test result (see clause8).BS4585-7:1989 4 BSI 08-1999 Appendix A Guide to the screening of assessors So far as possible, as

37、sessors should be selected by the panel supervisor at random from a group of experienced candidates. However, a knowledge of those candidates with high or low sensitivity may help the panel supervisor to avoid introducing too much bias into the results of the tasting session. Individuals should qual

38、ify as candidates for selection only if their performance is judged to be similar to that of experienced assessors. Performance should be rated according to repeatability rather than sensitivity and potential candidates should be trained through trials with known dilutions to assess their threshold

39、sensation to chillies, meanwhile improving the repeatability of their response. Some individuals, especially those with poor sensitivity, will not improve with training and should be rejected as potential candidates. The heat sensation for chillies is felt in the mouth or throat, and the stimulus th

40、reshold for determining the Scoville index is the onset of the heat sensation between20s and30s after swallowing a sample. Assessors should expect to have the same specific sensation when tasting chillies in solution and should report a positive response only if that sensation is perceived. Assessor

41、s should not qualify as candidates for selection if they have, or have recently had, respiratory infection. Nor should they qualify if they have been exposed, within a period of90min, to other chilli samples, highly seasoned foods or oral medication. The panel supervisor should avoid joining the pan

42、el if possible, especially if preliminary tasting of chilli samples was carried out.BS4585-7:1989 BSI 08-1999 Publications referred to BS700, Graduated pipettes. BS700-1, Specification for general requirements. BS1583, Specification for one-mark pipettes. BS1792, Specification for one-mark volumetri

43、c flasks. BS3978, Specification for water for laboratory use. BS4540, Sampling of spices and condiments. BS4540-1, Methods of sampling. BS4540-2, Method for preparation of a ground sample for analysis. BS5098, Glossary of terms relating to sensory analysis of food. ISO3513, Spices and condiments Chi

44、llies Determination of Scoville index 2) . ASTA Method21.0, Method for determination of the Scoville index of chillies 2)3) . 2) Referred to in the foreword only. 3) Published by American Spice Trade Association,580 Sylvan Avenue, Englewood Cliffs, N.J.07632, USA.BS4585-7: 1989 BSI 389 Chiswick High

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