Designation:E1396−90(Reapproved2017)StandardTestMethodforSensoryEvaluationofOleoresinCapsicum1ThisstandardisissuedunderthefixeddesignationE1396;thenumberimmediatelyfollowingthedesignationindicatestheyearoforiginaladoptionor,inthecaseofrevision,theyearoflastrevision.Anumberinparenthesesindicatestheyearoflastreapproval.Asuperscriptepsilon(´)indicatesaneditorialchangesincethelastrevisionorreapproval.1.Scope1.1Thistestmethoddescribesstandardizedproceduresforthesensoryevaluationofheatinoleoresincapsicumsrangingfrom100000to1000000Scovilleheatunits(S.H.U.).1.2ThistestmethodisintendedasanalternativetotheScovilleheattest,butresultscanbeexpressedinScovilleheatunits(seeASTAMethod21.0andISO3513).1.3Thistestmethoddoesnotapplyforgroundredpepper,lowheatchilipeppers,orchilipowder.1.4ThevaluesstatedinSIunitsaretoberegardedasstandard.Nootherunitsofmeasurementareincludedinthisstandard.1.5Thisstandarddoesnotpurporttoaddressallofthesafetyconcerns,ifany,associatedwithitsuse.Itistheresponsibilityoftheuserofthisstandardtoestablishappro-priatesafetyandhealthpracticesanddeterminetheapplica-bilityofregulatorylimitationspriortouse.Specificprecau-tionarystatementsaregiveninSection8.2.ReferencedDocuments2.1ASTMStandards:E1083TestMethodforSensoryEvaluationofRedPepperHeat22.2ASTAStandard:ASTAMethod21.0OfficialAnalyticalMethods32.3ISOStandard:ISO3513-1977(E),SpicesandCondiments-Chilies-DeterminationofScovilleIndex42.4AOACMethod:OfficialMethodsofAssociationofOfficialAnalyticalChem-istsInternational(1996)995.03(43.1.43)3.Terminology3.1DefinitionsofTermsSpecifictoThisStandard:3.1.1approachingstrongheat—N-vanillyl-n-nonamide,1.30ppm.Thisis13.0cmonthe15-cmlinescale.Itisunusualtoseeanoleoresinstrongerthanthis.Butintheeventthatapepperwithmorethanexpectedheatistested,thereremainsthelast2cmonthe15-cmlinescale.3.1.2moderateheat—N-vanillyl-n-nonamide,0.80ppm.Thisisa“moderate”amountofpepperheat.Itreads10cmonthe15-cmlinescale.3.1.3rinse—topurgetheoralcavitywithunsaltedsodacrackersand20°Cspringordisti...
