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DETERMINATION OF PUNGENCY DUE TO CAPSICUM BY GAS‐LIQUID CHROMATOGRAPHY
Author(s) -
TODD P. H.,
BENSINGER M. G.,
BIFTU T.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb12573.x
Subject(s) - pungency , chemistry , chromatography , raw material , food science , pepper , organic chemistry
A method is described for determining the pungency, due to capsaicinoids, in raw spices, extracts, food and pharmaceutical products by means of GLC. Pure samples of the individual capsaicinoids were prepared and their pungencies determined by ASTA method 21.0 (Scoville Heat Test). The threshold pungency values for these materials are presented. The pure capsaicinoids were used to quantitate the GLC method and identify capsaicinoids found in natural materials. Details concerning sample preparation and silylation are discussed for various types of samples. By combining the concentration and threshold pungency of the individual capsaicinoids, the Scoville pungency of the material can be determined. Comparative data for pungency determined organolyptically and by GLC on samples ranging from 50,000–2,000,000 Scoville gave a correlation coefficient of 0.95 for raw data over a 1‐yr period.