UGANDA STANDARD
 
  US ISO 3513
     First Edition
        2009-09-04
 
Reference numbe r
     US ISO 3513:1995
 © UNBS 2009
  
Chillies — Determination of Scoville index 
 US ISO 3513:1995 
 
© UNBS  2009 – All rights reserved ii Compliance with this standard does not, of itself confer immunity from legal obligations 
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responsible for its correct application  
© UNBS 2009 
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      US ISO 3513:1995  
© UNBS  2009 - All rights rese rved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry  of Tourism, Trade and 
Industry established under Cap 327, of the Laws of U ganda. UNBS is mandated to co-ordinate the elaboration 
of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex A limentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agr eements of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a gi ven field or area and consists of representatives of 
consumers, traders, academician s, manufacturers, governme nt and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committ ee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council. 
This Uganda Standard, US ISO 3513, Chillies — Determination of Scoville index,  is identical with and has
been reproduced from an International Standard, ISO 3513:1995 , Chillies — Determination of Scoville index,
and adopted as a Uganda Standard.  
This standard was developed by the Food and agricu lture Standards Technical Committee (UNBS/TC 2).  
Wherever the words, "International Standard" a ppear, they should be replaced by "Uganda Standard." 
 INTERNATIONAL 
STANDARD ISO 
3513 
Second edition 
1995-05-01 
Chillies - Determination of Scoville index 
Piments enragh (dits “de Cayenne “) - D&ermination de I’indice Scoville 
Reference number 
ISO 3513:1995(E) ISO 3513:1995(E) 
Foreword 
ISO (the International Organization for Standardization) is a worldwide 
federation of national Standards bodies (ISO member bodies). The work 
of preparing International Standards is normally carried out through ISO 
technical committees. Esch 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. 
International Standard ISO 3513 was prepared by Technical Committee 
lSO/TC 34, Agricultural food products, Subcommittee SC 7, Spices and 
condimen ts. 
This second edition cancels and replaces the first edition 
(ISO 3513:1977), of which it constitutes a technical revision. 
Annex A forms an integral part of this International Standard. 
0 ISO 1995 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced 
or utilized in any form or by any means, electronie or mechanical, including photocopyrng and 
microfilm, without Permission in writing from the publisher. 
International Organization for Standardization 
Case Postale 56 l CH-1 211 Geneve 20 l Switzerland 
Printed in Switzerland 
ii INTERNATIONAL STANDARD * ISO ISO 3513:1995(E) 
Chillies - Determination of Scoville index 
1 Scope 
This International Standard specifies a method for the 
determination of the Scoville index of chillies, whole 
or ground, unadulterated by other spices or products. 
NOTE 1 Chillies commonly tested for their pungency are 
those of the species Capsicum frutescens Linnaeus. 
2 Normative references 
The following Standards contain provisions which, 
through reference in this text, constitute provisions 
of this International Standard. At the time of publi- 
cation, the editions indicated were valid. All Standards 
are subject to revision, and Parties to agreements 
based on this International Standard are encouraged 
to investigate the possibility of applying the most re- 
cent editions of the Standards indicated below. 
Members of IEC and ISO maintain registers of cur- 
rently valid International Standards. 
ISO 2825:1981, Spices and condiments - Prepara- 
tion of a ground Sample for analysis. 
ISO 3696: 1987, Water for analytical laboratory use - 
Specifica tion and tes t me thods. 
ISO 3972:1991, Sensory analysis - Methodology - 
Method of investigating sensitivity of taste. 
ISO 6658: 1985, Sensor-y analysk - Methodology - 
General guidance. 
ISO 8586-1: 1993, Sensory analysis - General guid- 
ante for the selection, training and monitoring of 
assessors - Part 1: Selected assessors. 3.1 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. 
3.2 schedule: The particular procedure, adopted in 
accordance with the test conditions specified in this 
International Standard and with the expected level of 
pungency, and designated by an alphabetic Code. 
4 Principle 
Extraction of a test Portion with ethanol, and filtration. 
Preparation of aqueous dilutions of this test Portion 
of different concentrations then determination of the 
Scoville index by a sensory analysis Panel. 
5 Reagents 
Use only reagents of recognized analytical grade and 
grade 3 water in accordance with ISO 3696. 
5.1 Ethanol, 95 % (VW) solution. 
5.2 Sucrose, 50 g/l Solution. 
6 Apparatus 
Usual laboratory apparatus and, in particular, the fol- 
lowing. 
6.1 One-mark volumetric flasks, of 50 ml and 
100 ml capacity, provided with Stoppers. 
6.2 Graduated pipettes, of 1 ml capacity, gradu- 
ated in 0,Ol ml divisions. 
6.3 One-mark pipettes, of 5 ml capacity. 
3 Definitions 
6.4 Filter Paper, mediumlfine. 
For the purposes of this International Standard, the 
following definitions apply. 6.5 Beaker, of capacity 50 ml. 
1 ISO 3513:1995(E) 0 ISO 
6.6 Analytical balance, capable of weighing to an 
accuracy of * 0,001 g. 
7 Sampling 
lt is important that the laboratory receive a Sample 
which is truly representative and has not been dam- 
aged or changed during transport and storage. 
Sampling is not part of the method specified in this 
International Standard. A recommended sampling 
method is given in ISO 948.l) 
8 Preparation of test Sample 
If necessary, prepare the test Sample in accordance 
with ISO 2825. 
9 Procedure 9.2 Extraction 
Add a sufficient volume of ethanol (5.1) to the flask 
(6.1) containing the test Portion (9.1) to dilute to the 
mark. Stopper the flask, 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. 
Filter the extract through a dry filter Paper (6.4) into a 
50 ml beaker (6.5). 
9.3 Diktion of extract - Applicable only to 
schedules E and F 
9.3.1 For schedule E 
Transfer, using a pipette (6.3) 5,0 ml of the extract 
obtained in 9.2 to a 50 ml volumetric flask (6.1) and 
dilute to the mark with ethanol (5.1). 
9.1 Test Portion 
9.32 For schedule F 
On the basis of the expected pungency of the test 
Sample (clause 8) choose from table 1 the mass of 
the test Portion to be used. 
NOTE 2 The fange of expected pungency should be de- 
termined in advance by the test Supervisor. 
Weigh, to an accuracy of + 0,001 g, the mass of test - 
Sample thus determined and transfer it quantitatively 
to a 50 ml volumetric flask (6.1). 
Note the schedule corresponding to the test Portion 
selected. Transfer, using a pipette (6.3), 5,0 ml of the extract 
obtained in 9.2 to a 100 ml volumetric flask (6.1) and 
dilute to the mark with ethanol (5.1). 
9.4 Preparation of dilutions 
9.4.1 On the basis of the schedule selected in 9.1, 
choose from table 2 or 3 (as appropriate) the quantity 
of extract which, when diluted for tasting (see 9.4.2) 
will produce a Stimulus below the threshold for 
pungency for any individual assessor. 
Test Portion (g) Table 1 - Mass of test Portion and corresponding schedule 
IO,0 5,00 2,00 l,oo 0,500 0,250 0,100 0,050 0,050 1) 0,050 
2) 
Schedule 
1) See 9.3.1. 
2) See 9.3.2. A’ B’ C’ D’ A B C D E F 
1) ISO 948:1980, Spices and condiments - Samphg. 0 ISO ISO 3513:1995(E) 
Table 2 - Dilutions for schedules A’, B’, C’ and D’ 
Quantity (ml) of extract to be used for schedule Diktion factorl) 
A’ B’ C’ D’ 
0,36 7 000 
0,38 6 500 
0,42 6 000 
0,45 5 500 
0,50 5 000 
0,55 4 500 
0,63 4 000 
0,66 3 800 
0,69 3 600 
0,74 3 400 
0,78 3 200 
0,42 0,83 3 000 
0,43 0,86 2 900 
0,45 0,89 2 800 
0,46 2 700 
0,48 2 600 
0,50 2 500 
0,52 2 400 
0,54 2 300 
0,57 2 200 
0,60 2 100 
0,63 2 000 
0,66 1 900 
0,69 1 800 
0,74 1 700 
0,78 1 600 
0,83 1 500 
0,89 1 400 
0,96 1 300 
0,42 1,04 1 200 
0,46 1,14 1 100 
0,50 1,25 1 000 
0,53 950 
0,56 900 
0,59 850 
0,63 800 
0,67 750 
0,72 700 
0,38 0,77 650 
0,42 0,83 600 
0,46 0,91 550 
0,50 1 ,oo 500 
0,56 450 
0,63 400 
0,72 350 
0,83 300 
1 ,oo 250 
1,25 200 
1,67 150 
2,50 100 
1) Take the appropriate value as the Scoville index for the expression of each test result (see clause 10). ISO 3513:1995(E) 
Table 3 - Dilutions for schedules A, B, C, D, E and F 
Quantity (ml) of extract to be used for schedule Quantity (ml) of diluted extract Dilution 
to be used for schedule factorl) 
I R I I n I E I 
0,38 
0,40 
0,42 
0,46 
0,50 
0,56 
0,63 
0,72 
0,83 0,26 
0,28 
0,29 
0,31 
0,33 
0,35 
0,38 
0,42 
0,45 
0,50 
0,55 
0,63 
0,68 
0,74 
0,80 
0,89 
0,96 
1,oo 0,25 
0,29 
0,33 
0,40 
0,50 
0,53 
0,56 
0,59 
0,63 
0,67 
0,72 
0,77 
0,83 
0,91 
l,oo 1143 
1,67 
2,00 
2,50 350 
300 
250 
200 
175 
150 
125 
100 
95 
90 
85 
80 
75 
70 
65 
60 
55 
50 
45 
40 
37 
34 
31 
28 
26 
25 
24 
22 
20 
18 
16 
14 
1% 
4 Q ISO ISO 3513:1995(E) 
Quantity (ml) of extract to be used for schedule Quantity (ml) of diluted extract Dilution 
to be used for schedule facto0 
A B C D E F x 1o-3 
0,50 l,oo 10 
0,53 1,ll 95 
0,56 1,25 98 
0,59 8,5 
0,63 84 
0,67 7,5 
0,72 7,O 
0,77 6,5 
0,83 60 
0,91 5,5 
1) Multiply the appropriate value by 1 000 to give the Scoville index for the expression of each test result (see 
clause 10). 
9.4.2 Take, using a graduated pipette (6.2), the 
quantity of extract thus determined and transfer it to 
a 50 ml volumetric flask (6.1). Dilute to the mark with 
the sucrose Solution (5.2). Code the flask for identifi- 
cation. 
9.4.3 Prepare five other dilutions, using the same 
procedure as in 9.4.2, but using the next five con- 
secutive quantities of extract Iisted in table 2 or 3 (as 
appropriate). 
EXAMPLE 
Assume that the schedule selected in 9.1 is C’. Then, 
with reference to table2, the quantity of extract 
which, when diluted for tasting, will produce a stimu- 
lus below the threshold for pungency for any indi- 
vidual assessor is Chosen as 0,48 ml. This quantity of 
extract is diluted as specified in 9.4.2. Five other di- 
lutions are prepared (see 9.4.3) using 0,50 ml, 
0,52 ml, 0,54 ml, 0,57 ml and 0,60 ml respectively of 
extract. 
9.5 Tasting 
9.5.1 General 
For general guidance on Sensor-y analysis, see 
ISO 6658. 
For guidance on the selection and training of 
assessors, see ISO 8586-1, and for guidance on in- 
vestigation of the sensitivity of taste of assessors, see 
ISO 3972. 
9.5.2 Panel 
Constitute a tasting Panel by selecting five assessors 
from a group of selected assessors (see annex A). 9.5.3 Tasting Session 
Prepare five Sample series (i.e. one Sample series per 
assessor), each Sample series being constituted as 
follows. 
Transfer to six beakers 5 ml + 0,l ml of each of the 
dilutions prepared in 9.4.2 and 9.4.3 (one dilution per 
bea ker). 
Present a Sample series (comprising six beakers) thus 
prepared to each of the assessors. 
Instruct them to sip or to rinse their mouths with 
water at a temperature of between 35 “C and 40 “C 
before and after tasting each Sample. Instruct each 
assessor to swallow each Sample at 5 min intervals, 
starting with the weakest dilution, until the character- 
istic pungent Sensation of chillies is tasted between 
20 s and 30 s after swallowing. Note the dilution ratio 
of the Sample for which each assessor first reports a 
positive response. 
Referring to table 2 or 3 (as appropriate), record the 
dilution factor of the Sample for which each assessor 
reports a positive response. 
If the range of the highest dilution factors recorded for 
at least three assessors corresponds to more than 
two consecutive dilution factors, it is recommended 
that the procedures described in 9.5 be repeated, but 
allowing an interval of at least 90 min between 
tastings. The previous results are then disregarded. 
In addition, at least four out of the five assessors 
should give a positive response to the lowest dilution. 
lf this is not the case, it is recommended to verify the 
validity of the jury and to repeat the test, the previous 
results being disregarded. 
5 ISO 3513:1995(E) 
10 Expression of results 
Express the Scoville index for the product as the 
highest value of the dilution factor recorded for at 
least three of the assessors in 9.5.3. 
11 Test report 
The test report shall specify: 
- the method in accordance with which sampling 
was carried out (if known), 
- the method used, - the schedule Chosen, 
- the test result(s) obtained, and 
- the response of each assessor if the range of all 
the responses spans more than three consecutive 
dilution factors. 
lt shall also mention all operating details not specified 
in this International Standard, or regarded as optional, 
together with details of any incidents which may have 
influenced the result. 
The test report shall include all information necessary 
for the complete identification of the Sample. Annex A 
(normative) ISO 3513:1995(E) 
Choice of assessors and constitution of the Panel 
A.l From a group of qualified subjects, previously 
Chosen according to the specifications of ISO 8586-1, 
the Supervisor shall choose and train the number of 
subjects required for the Panel. A.3 Care shall be taken to ensure that the Panel so 
constituted is coherent, both with regard to the level 
of taste sensitivity of each of the subjects (see 
ISO 3972) and to their Stimulus threshold to the heat 
Sensation of chillies. 
NOTE 3 The number of subjects should be one and a half 
to two times the number finally necessary. 
The Supervisor shall not join the Panel. A.4 The Stimulus threshold for determining the 
Scoville index is the onset of the heat Sensation be- 
tween 20 s and 30 s after swallowing a Sample. 
A.2 Subjects who have been exposed, within the 
preceding 90 min, to other chilli samples or to highly 
seasoned foods shall be temporarily excluded. The heat Sensation of chillies in food is felt in the 
mouth and throat. After training, assessors should 
expect to have the Same specific Sensation when 
tasting chillies in Solution and should report a positive 
response only if that Sensation is perceived. This page intentionally left blank This page intentionally left blank ISO 3513:1995(E) 
OCS 67.220.10 
Qescriptors: agricultural products, food products, plant products, seasonings, spices, chillies, sensory analysis, determlnation, Scoville 
index- 
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