ISO INTERNATIONAL STANDARD 3513 Second edition 1995-05-01 Chillies - Determination of Scoville index Piments enragés (dits"de Cayenne")-Détermination de I'indice Scoville ISO Referencenumber ISO3513:1995(E) ISO3513:1995(E) Foreword IsO(theInternationalOrganizationfor Standardization)is a worldwide federation of national standards bodies (isO member bodics). The work of preparing International Standards is normally carried out through Iso technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with IsO, also take part in the work. Iso collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. ISO/TC 34,Agricultural food products,Subcommittee SC7.Spices and condiments This second edition cancels and replaces sthe first edition (IS0 3513:1977), of which it constitutes a technical revision Annex A forms an integral part of this International Standard. ISO1995 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced microfilm, without permission in writing from the publisher. International Organization for Standardization CasePostale56·CH-1211Geneve20·Switzerland Printed in Switzerland ii INTERNATIONALSTANDARDISO ISO3513:1995(E) Chillies Determination of Scoville index 1 Scope 3.1 Scoville index: Greatest dilution, i.e. the dilution factor, at which the characteristic pungent sensation This International Standard specifies a method for the from chillies is perceived under the test conditions determination of the Scoville index of chillies, whole specified in this International Standard. or ground, unadulterated by other spices or products. 3.2 schedule: The particular procedure, adopted in NOTE 1 Chillies commonly tested for their pungency are accordance with the test conditions specified in this those of the species Capsicum frutescensLinnaeus International Standard and with the expected level of pungency, and designated by an alphabetic code. 2 Normative references 4Principle The following standards contain provisions which, Extraction of a test portion with ethanol, and filtration. through reference in this text, constitute provisions Preparation of aqueous dilutions of this test portion of thisInternationalStandard.At thetime of publi- of different concentrations then determination of the cation, the editions indicated were valid. All standards Scoville index by a sensory analysis panel. are subject to revision, and parties to agreements based on this International Standard are encouraged 5 Reagents to investigate the possibility of applying the most re- cent editions of the standards indicated below. Use only reagents of recognized analytical grade and Members of IEC and ISO maintain registers of cur- grade3water inaccordancewithISO3696 rently valid International Standards. IsO2825:1981,Spices and condiments- Prepara- 5.1 Ethanol, 95 % (V/M) solution. tion of a ground sample for analysis. 5.2 Sucrose, 50 g/l solution. ISo3696:1987Waterforanalyticallaboratoryuse Specification and test methods. Apparatus Iso 3972:1991, Sensory analysis - Methodology Usual laboratory apparatus and, in particular, the fol- Method of investigating sensitivity of taste. lowing. Iso6658:1985,Sensoryanalysis-Methodology 6.1 One-markvolumetric flasks,of 50ml and General guidance. 100 ml capacity, provided with stoppers. Iso8586-1:1993,Sensoryanalysis— General guid 6.2 Graduated pipettes, of 1 ml capacity, gradu- ance for the selection, training and monitoring of ated in 0,01 ml divisions. assessors -Part 1: Selected assessors. 6.3 One-mark