Physicochemical Properties and Sensory Evaluation for the Heat Level (Hot Taste) of Korean Red Pepper Powder

Abstract

This study investigated the heat level rating of several varieties of Korean red peppers. The chemical constitution of Korean red pepper samples were as follows: 0.54∼290.15 mg% capsaicinoids, 79.22∼139.09 ASTA value, and 16.76∼29.92% free sugar content. The heat level of the Korean red pepper samples was evaluated by trained panelists and the correlation coefficient and F value (0.001%) of the panelist’s results were determined to be significant. In the principle component analysis (PCA), PC1 (capsaicinoids) and PC2 (free sugar) were shown to represent 31.98% and 25.77% of the total variance, respectively. The results of panelists trained for red pepper heat rating were evaluated using analysis of variance and correlation analysis. The trained panelists showed a high F value (p=0.05) and high correlation coefficient. A high correlation efficient of 0.84∼0.93 for the test samples with a 40 Scoville heat unit (32,000 SHU red pepper powder) was reported in the sensory evaluation of the Korean red pepper heat level by a trained panel. However, the panel showed a low correlation efficiency of 0.70 R2 when the 60 SHU test samples were included in the analysis.

Evaluation of Mineral Profile, Texture, Sensory and Structural Characteristics of Old Pepper Landraces

“…Both, the highest and the lowest values were determined for landrace Lako snička, produced from transplants and by direct seeding, respectively. Similar range of extractable color values (79.22-139.09) were reported for Corean red pepper (Ku et al 2012) while much higher (163-370) were obtained for Spanish pepper intended for paprika production (G omez-Ladr on de Guevara et al 1996).…”

“…Similar range of extractable color values (79.22–139.09) were reported for Corean red pepper (Ku et al . ) while much higher (163–370) were obtained for Spanish pepper intended for paprika production (Gómez‐Ladrón de Guevara et al . ).…”

Correlating Capsaicinoid Levels and Physicochemical Proper-ties of Kimchi and Its Perceived Spiciness

“…The levels of capsaicin (CAP) and dihydrocapsaicin (DHCA), which are major components of red pepper powder, can be assessed quantitatively and qualitatively through various assays and analytical instruments. Initially, pepper spiciness was measured using the Scoville organoleptic heat test [ 9 ]. In addition to determining the Scoville unit (SU), spectrophotometry [ 10 ], colorimetry [ 11 ], high-performance liquid chromatography (HPLC) [ 12 ], gas chromatography [ 13 ], liquid chromatography [ 14 ], liquid chromatography mass spectrometry [ 15 ], and capillary electrophoresis [ 16 ] have been used to analyze the contents of CAP and DHCA.…”

“…They used 0.4 mg/kg capsaicin solution as a reference for “heartburn” and Reese’s horseradish sauce as a reference for the “pungent” sensation in kimchi. Similarly, Ku et al [ 9 ] investigated the physicochemical and sensory characteristics of radish-based kimchi ( Kakdugi ) made by red pepper and red pimiento and reported a high correlation between CAP and DHCA and a “hot taste” in kimchi. Instead of solely investigating the spiciness characteristics in kimchi as perceived by human assessors, they used “heat burn”, “pungent”, and/or “hot taste” as part of the sensory lexicon describing the sensory characteristics of kimchi.…”

In vitro growth-inhibitory effect of ethanol GRAS plant and supercritical CO2 hop extracts on planktonic cultures of oral pathogenic microorganisms

“…Some constituents of the most effective species from our study are known for their strong astringent, sharp or bitter taste (e.g. capsacionids, ellagic acid, myristicin) [50,51]; however, other antimicrobially active compounds (e.g. humulone, lupulone, cohumulone, colupulone, malabaricone C) are tasteless or very slightly bitter [41,52].…”