ASTA Method 21.3 (2026): Pungency of Capsicums and Their Oleoresins (HPLC Method - Preferred)

ASTA Analytical Method 21.3 (2026): Pungency of Capsicums and Their Oleoresins (HPLC Method - Preferred). This method describes how to determine pungency levels in crushed red pepper, chili pepper, jalapeno pepper, and red pepper oleoresins. It includes apparatus, reagents, preparation of sample, procedure, calculation, statistics, notes, reference, and appendix.

This version has been updated from the 2004 method to incorporate corrected capsaicin response factors. The revised method will be implemented through a five-year phase-in period, with official implementation in 2031. For additional context on the anticipated impacts of this update, please refer to the following presentation prepared by the ASTA Analytical Methods Subcommittee and shared at the 2026 Annual Meeting & Exhibits.