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A New Method for Sensory Evaluation of Red Pepper Heat
Author(s) -
GILLETTE M. H.,
APPEL C. E.,
LEGO M. C.
Publication year - 1984
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.1365-2621.1984.tb10386.x
Subject(s) - pungency , pepper , capsaicin , chemistry , chromatography , sensory system , taste , food science , biochemistry , biology , neuroscience , receptor
A replacement for the Scoville heat test for the sensory determination of pungency in capsicum products has been developed. Ground red pepper was steeped in 90°C water for 20 min, filtered and the filtrate diluted in 20°C water. Trained panelists compared the heat of pepper extracts with a known concentration of a standard, synthetic capsaicin, (N‐vanillyl‐n‐nonamide). The reproducible results correlated highly with high pressure liquid chromatography.