ASTM E1083-00 (2017) PDF

Full title and description

ASTM E1083-00 — Standard Test Method for Sensory Evaluation of Red Pepper Heat. This test method describes a standardized sensory-panel procedure using trained panelists and a 15‑cm line scale to rate the perceived heat (pungency) of ground red pepper samples; results may be reported in Scoville Heat Units (SHU) and are intended for peppers in the approximate range of 10,000 to 70,000 SHU.

Abstract

This standard defines a sensory-panel technique for rapid, reproducible assessment of the heat level of ground red pepper. It establishes panelist screening and training, reference standards (including N‑vanillyl‑n‑nonamide dilutions), sample presentation and rinsing procedures, and the use of a 15‑cm line scale for scoring. The method is positioned as an alternative to the traditional Scoville organoleptic test and has been compared with instrumental assays (HPLC) with high correlation.

General information

• Status: Withdrawn (document was reapproved in 2011 and later withdrawn; see withdraw notice).
• Publication date: Original designation E1083‑00 (published 2000); reapproved 2011; withdrawn 2017.
• Publisher: ASTM International.
• ICS / categories: 67.220.10 (Spices and condiments); 67.240 (Sensory analysis).
• Edition / version: E1083‑00 (designation indicates year 2000); reapproved 2011 version noted in bibliographic entries.
• Number of pages: Typically listed as 4–5 pages depending on publisher extract/format.

Scope

This method applies to sensory evaluation of the heat (pungency) of ground red pepper products in the approximate Scoville range from 10,000 to 70,000 SHU. It does not apply to oleoresin capsicums, low‑heat chili peppers, or typical chili powders outside the stated range. The procedure includes panelist selection and training, preparation of reference dilutions, sample coding and randomization, tasting protocol, palate‑cleansing, and scoring on the 15‑cm line scale.

Key topics and requirements

• Panelist screening, selection and training for consistency and use of a 15‑cm line scale.
• Preparation and use of reference standards (including N‑vanillyl‑n‑nonamide dilutions) to anchor the scale.
• Sample coding, randomized presentation and palate‑cleansing procedures between samples.
• Scoring, interpretation and optional conversion of sensory ratings to Scoville Heat Units (SHU) and comparison to instrumental data (HPLC correlation noted).
• Limits on applicability (intended range ~10,000–70,000 SHU; not for oleoresin or certain low‑heat products).

Typical use and users

Used by food quality laboratories, spice processors, sensory scientists, research institutions and product developers to assess and control the heat level of red pepper raw materials and finished spice blends. Also useful in comparative studies where a rapid sensory estimate of capsaicinoid intensity is required or when correlating sensory and instrumental measurements.

Related standards

Closely related to other sensory and spice-testing standards and guides (sensory panel practices and spice analysis methods). Laboratories often reference ASTM E1083 in conjunction with ASTM and ISO methods for spice identity and chemical capsaicinoid analysis when building a comprehensive testing program.

Keywords

red pepper, capsicum, capsaicinoids, sensory evaluation, pungency, Scoville, panel training, N‑vanillyl‑n‑nonamide, line scale, spice quality.

FAQ

Q: What is this standard?

A: ASTM E1083‑00 is a standardized sensory test method for evaluating the perceived heat (pungency) of ground red pepper using trained panelists and a 15‑cm line scale.

Q: What does it cover?

A: It covers panelist screening and training, preparation of reference dilutions, sample presentation and rinsing, scoring on a 15‑cm line scale, and reporting (with guidance on converting sensory scores to Scoville Heat Units for peppers in the ~10,000–70,000 SHU range). It excludes oleoresins and some low‑heat products.

Q: Who typically uses it?

A: Food and spice testing laboratories, product developers, sensory scientists, and quality control personnel in the herbs & spices industry.

Q: Is it current or superseded?

A: The designation E1083‑00 was reapproved in 2011 and bibliographic records indicate it was withdrawn (withdrawal notices appear in 2017). Users requiring an active method should consult ASTM International for the current status and any replacement or updated methods.

Q: Is it part of a series?

A: It was developed under ASTM Committee E18 (Sensory Evaluation) practices and appears alongside other E‑series sensory standards and research reports; it is a discrete test method rather than a numbered series.

Q: What are the key keywords?

A: Red pepper, pungency, capsaicinoids, Scoville Heat Units, sensory panel, line scale, spice testing.