COMPARATIVE EVALUATION OF HOT PEPPER PUNGENCY BY ORGANOLETIC AND INSTRUMENTAL METHODS
https://doi.org/10.18619/2072-9146-2015-1-43-47
Abstract
A comparative evaluation of 20 hot pepper varieties according to pungency determination by organoleptic, spectrophotometric methods, and HPLC has been done. The capsaicin concentrations were in the range 1.0-7.15 mg/g d.w., pungency value - (17440-153120) SHU. A direct correlation between organoleptic analysis and capsaicin content determined spectrophotometrically and using HPLC was determined. Spectrophotometric method was shown to give elevated values of capsaicin concentration especially in samples with low pungency, that was related to lack of chromatographic separation of capsaicin extract.
About the Authors
H. G. Kekina
ФГБНУ Всероссийский НИИ селекции и семеноводства овощных культур 143080, Московская обл., Одинцовский район, п. ВНИИССОК, ул. Селекционная, 14
Russian Federation
Russian Federation
N. A. Golubkina
ФГБНУ Всероссийский НИИ селекции и семеноводства овощных культур 143080, Московская обл., Одинцовский район, п. ВНИИССОК, ул. Селекционная, 14
Russian Federation
Russian Federation
M. I. Mamedov
ФГБНУ Всероссийский НИИ селекции и семеноводства овощных культур 143080, Московская обл., Одинцовский район, п. ВНИИССОК, ул. Селекционная, 14
Russian Federation
Russian Federation
H. A. Djos
ФГБНУ Всероссийский НИИ селекции и семеноводства овощных культур 143080, Московская обл., Одинцовский район, п. ВНИИССОК, ул. Селекционная, 14
Russian Federation
Russian Federation
O. N. Pishnaya
ФГБНУ Всероссийский НИИ селекции и семеноводства овощных культур 143080, Московская обл., Одинцовский район, п. ВНИИССОК, ул. Селекционная, 14
Russian Federation
Russian Federation
S. M. Nadezhkin
ФГБНУ Всероссийский НИИ селекции и семеноводства овощных культур 143080, Московская обл., Одинцовский район, п. ВНИИССОК, ул. Селекционная, 14
Russian Federation
Russian Federation
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Review
For citations:
Kekina H.G., Golubkina N.A., Mamedov M.I., Djos H.A., Pishnaya O.N., Nadezhkin S.M. COMPARATIVE EVALUATION OF HOT PEPPER PUNGENCY BY ORGANOLETIC AND INSTRUMENTAL METHODS. Vegetable crops of Russia. 2015;(1):43-47. (In Russ.) https://doi.org/10.18619/2072-9146-2015-1-43-47
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