ISO 3513:1995

Overview

ISO 3513:1995 - "Chillies - Determination of Scoville index" is an ISO method for measuring the pungency (hotness) of chillies, whole or ground, unadulterated by other spices. This second edition (1995) cancels ISO 3513:1977 and specifies a sensory-based laboratory procedure that combines solvent extraction and dilution series with a trained tasting panel to quantify the Scoville index.

Key topics and technical requirements

• Scope: Applies to chillies (commonly Capsicum frutescens) not mixed with other products; defines a standardized sensory method for Scoville index determination.
• Principle: Ethanol extraction of a test portion, filtration, preparation of aqueous dilutions and sensory testing by a panel to determine the greatest dilution at which pungency is perceived.
• Reagents & materials:
  • Ethanol 95% (v/v) for extraction
  • Sucrose solution 50 g/L for dilution
  • Grade 3 water (ISO 3696)
• Apparatus: Volumetric flasks (50 ml, 100 ml), graduated and one-mark pipettes, filter paper, 50 ml beaker, analytical balance (±0.001 g).
• Sampling & sample prep: Sampling guidance referenced (ISO 948) and sample preparation per ISO 2825 when necessary.
• Extraction & dilution: Shake and stand extraction sequence; prepare a series of dilutions according to predefined schedules (A–F) and tables that map extract volumes to Scoville dilution factors.
• Sensory panel & tasting protocol:
  • Panel of five trained assessors selected and monitored per ISO 8586-1 and ISO 3972.
  • Each assessor receives six-tube sample series; sip, swallow, and report pungency perceived between 20–30 seconds after swallowing.
  • Water at 35–40 °C to rinse; 5-minute intervals between samples.
• Expression of results: The Scoville index is the highest dilution factor at which at least three assessors detect pungency. (Some dilution tables require multiplying the factor by 1 000 as noted in the standard.)

Applications and users

ISO 3513:1995 is useful for:

• Spice producers and processors conducting quality control of chilli batches
• Food testing and sensory laboratories measuring pungency for labeling or product development
• Regulatory and trade bodies requiring standardized Scoville reporting
• Research institutions studying Capsicum pungency and cultivar comparisons

Keywords: ISO 3513, Scoville index, chillies, pungency, sensory analysis, ethanol extraction, Capsicum, spice quality control.

Related standards

• ISO 2825: Preparation of ground sample for analysis
• ISO 948: Sampling of spices and condiments
• ISO 3696: Water for analytical laboratory use
• ISO 3972, ISO 6658, ISO 8586-1: Sensory analysis guidance and assessor selection

This ISO method delivers a reproducible, internationally recognized sensory procedure for quantifying chilli heat, enabling consistent Scoville index reporting across laboratories and industry stakeholders.