SOP: Scoville Heat Units of Capsicum and Red Pepper Oleoresins
GIFSQ — Global Institute for Food Safety & Quality
Principle
Dilutions of the oleoresin in sweetened water are tasted by a panel; the Scoville heat value corresponds to the greatest dilution at which a just-perceptible pungent sensation remains, with at least 3 of 5 panel members agreeing.
Apparatus required
- 50 ml volumetric flask
Reagents
a. 95% alcohol.
b. N.F. solution: dilute 22 ml of 5% sugar syrup to 140 ml with water.
c. Sugar solution: dilute 22 ml of sugar syrup to 140 ml with water.
Procedure
Weigh 0.2 g of the oleoresin into a 50 ml volumetric flask; make to volume with 95% alcohol, shake and allow to settle
↓
Add 0.15 ml of the alcoholic solution to the N.F. solution (22 ml of 5% sugar syrup diluted to 140 ml with water), shake thoroughly and swallow — a bite or stinging sensation in the throat which is just perceptible at this dilution is equal to 240,000 Scoville units
↓
If the bite is very strong, dilute further: prepare the sugar solution (22 ml of sugar syrup diluted to 140 ml with water), and dilute as follows, swallowing 5 ml each time, noting when the pungent sensation is perceptible:
| Sugar solution (ml) | N.F. solution from step 2 (ml) | Scoville units | |
|---|---|---|---|
| a | 15 | 30 | 360,000 |
| b | 20 | 20 | 480,000 |
| c | 30 | 15 | 720,000 |
↓
In a panel of 5 members, 3 must find the solution to be pungent
Calculation
EOA Standards for Scoville heat units:
- Capsicum oleoresin: minimum 480,000 units
- Red pepper oleoresin: minimum 240,000 units
References
Ranganna, S., Handbook of Analysis and Quality Control for Fruit and Vegetable Products, 2nd edition.
EOA Specifications and Standards, EOA No. 244, Essential Oil Association of USA, Inc.