Ground red peppers: Capsaicinoids content, Scoville scores, and discrimination by an electronic nose
Küçük Resim Yok
Tarih
2002
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Amer Chemical Soc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
High-pressure liquid chromatography (HPLC) was used to determine the capsaicin, dihydrocapsaicin, and total capsaicinoids levels of different ground red pepper samples obtained from local retail markets in Izmir, Turkey. Scoville scores were determined using sensory tests. An electronic nose (EN) was used to discriminate ground red pepper samples by headspace volatiles. EN data were analyzed using discriminant function analysis (DFA). An overall correct classification rate of pepper varieties by EN of 91% was obtained. A linear correlation between capsaicin, dihydrocapsaicin, and total capsaicinoids and Scoville,scores was also observed, and R-2 values of 0.89, 0.85, and 0.91 were obtained, respectively.
Açıklama
Anahtar Kelimeler
capsaicin, dihydrocapsaicin, pungency, Scoville score, electronic nose
Kaynak
Journal of Agricultural and Food Chemistry
WoS Q Değeri
Q1
Scopus Q Değeri
N/A
Cilt
50
Sayı
11
