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Relationships Between the Content and Sensory Evaluation of Pungent Principles in Red Pepper
Analytical Science and Technology / Analytical Science and Technology, (P)1225-0163; (E)2288-8985
1994, v.7 no.4, pp.541-545
Chai,
J., Kim,
M., Han,
I., Lee,
S., &
Yeo,
I.
(1994). Relationships Between the Content and Sensory Evaluation of Pungent Principles in Red Pepper. Analytical Science and Technology, 7(4), 541-545.
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Abstract
The pungent principles of 20 Korean red peppers(Capsicum spp.) were analyzed by high performance liquid chromatography(HPLC) method. Capsaicinoids levels were considerable from 7.0mg/100g to 75.9mg/100g in Korean red peppers. The index value of the variety, ratio of capsaicin to dihydrocapsaicin was 0.8~1.1. This fact reveals that several varities of red pepper have existed in Korean. The sensory intensity of pungent principles was completely accordant with instrumental analysis result until 10ppm of capsaicinoids. The acceptance concentration of pungent principles was from 7.8ppm to 15.6ppm in Korean people.
- keywords
- pungent principles, capsaicinoids, index value, sensory test, instrumental analysis
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