scoville index

Chillies - Determination of Scoville index
1. Purpose:
1.1. This Standard Operating Procedure (SOP) outlines the methodology for determining the Scoville Heat Units (SHU)
of chili peppers, a measure of their pungency.
2. SCOPE:
2.1. This SOP applies to the determination of the Scoville index of whole or ground chili peppers that are unadulterated
by other spices or products.
2.2. The procedure does not cover the analysis of chili products that have undergone processing, such as sauces or
pastes.
3. Responsibilities:
3.1. Laboratory Manager/Supervisor
3.2. Laboratory Analyst
3.3. Sensory Panel
4. Definitions:
4.1. Scoville Heat Units (SHU): A measure of the pungency of chili peppers, representing the dilution factor required
to reduce the perceived heat of a chili pepper extract to an imperceptible level.
4.2. Scoville index: Greatest dilution, i.e. the dilution factor, at which the characteristic pungent Sensation from chillies
is perceived under the test conditions specified in this International Standard.
4.3. Capsaicinoids: A group of compounds, primarily capsaicin and dihydrocapsaicin, responsible for the pungency of
chili peppers.
4.4. Sensory Panel: A group of trained individuals who evaluate the pungency of chili pepper extracts using
standardized sensory methods
5. Reagents and Apparatus:
5.1. Ethanol, 95 % (VW) solution.
5.2. Sucrose, 50 g/l Solution.
5.3. One-mark volumetric flasks, of 50 ml and 100 ml capacity, provided with Stoppers.
5.4. Graduated pipettes, of 1 ml capacity, graduated in 0.01 ml divisions.
5.5. One-mark pipettes, of 5 ml capacity.
5.6. Filter Paper, medium/fine.
5.7. Beaker, of capacity 50 ml.
5.8. Analytical balance, capable of weighing to an accuracy of ± 0,001 g.
6. PROCEDURES:
6.1. Selection: Select a representative sample of whole or ground chili peppers. Ensure the sample is free from foreign
matter.
6.2. Preparation:
6.2.1. Whole Peppers: Grind the peppers to a fine powder using a clean, dry grinder.
6.2.2. Ground Peppers: Mix the ground pepper thoroughly to ensure homogeneity.
6.3. Extraction:
6.3.1. Weigh: Accurately weigh approximately 0.05 g of the prepared pepper sample into a clean, dry flask.
6.3.2. Extraction Solvent: Add 50 mL of 95% ethanol to the flask.
6.3.3. Extraction Time: Shake it vigorously for 1 min and leave it to stand for 30 min. Carry out a further two
times the operation of shaking the flask and leaving it to stand for 30 min. Shake the flask once more and
then leave it to stand for 15 h.
6.3.4. Filtration: Filter the extract through a dry filter Paper into a 50 ml beaker
6.4. Dilution Series:
6.4.1. The chili pepper extract is serially diluted with the sucrose solution to progressively reduce its pungency.
6.4.2. Transfer, using a pipette 5 ml extract to a 50 ml volumetric flask and dilute to the mark with ethanol.
6.4.3. Take, using a graduated pipette, the quantity of extract (thus determined in the next table) and transfer it to
a 50 ml volumetric flask. Dilute the mark with the sucrose Solution. Code the flask for identification.
Quantity (ml) of diluted extract to be
1.11 1.25 1.43 1.67 2 2.5
used for schedule E
Dilution Factor ×103 450 400 350 300 250 200
6.5. Sensory Evaluation:

6.5.1. Sensory Panel: Assemble a trained panel of at least three individuals with experience in sensory
evaluation.
6.5.2. Evaluation: Each panel member independently assesses the pungency of each dilution, Transfer to six
beakers 5 ml ± 0, l ml of each of the dilutions prepared in 6.4.3 (one dilution per beaker).
6.5.3. Scoring:
6.5.3.1. Assign a score of 0 to dilutions that are perceived as having no heat.
6.5.3.2. Assign a score of 1 to dilutions that exhibit a perceptible level of heat.
6.5.4. Agreement: Determine the consensus score for each dilution based on the individual scores of the panel
members.
6.6. Expression of results:
6.6.1. Determine Endpoint: Identify the highest dilution that is perceived as having a detectable level of heat by
most of the panels.
6.6.2. Express the Scoville index for the product as the highest value of the dilution factor recorded for at
least three of the assessors.
7. References:
• ISO 3513:1995(E) Chillies - Determination of Scoville index
Sensory Evaluation Form - Scoville Index Determination
Date: __________________
Sample: __________________
Evaluator: __________________
Instructions:
1. rinse your mouth with water at a temperature of between 35 C and 40 C before and after tasting each Sample.
2. Each evaluator swallows each Sample at 5 min intervals, until the characteristic pungent Sensation of chillies is
tasted between 20 s and 30 s after swallowing.
3. Taste each dilution in the order presented.
4. Assign a score of 0 to dilutions that are perceived as having no heat.
5. Assign a score of 1 to dilutions that exhibit a perceptible level of heat.
Dilution Perceived Heat? result

A 0/1
B 0/1
C 0/1
D 0/1
E 0/1
F 0/1
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Chillies - Determination of Scoville index

Dilution Factor ×103 450 400 350 300 250 200

6.5. Sensory Evaluation:

Dilution Perceived Heat? result

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