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 SO,OOO-2,000,OOO Scoville gave a correlation coefficient of 0.95 for raw data over a 1-yr period.

Three TLC methods of qualitative screening of capsicum products are described. A procedure using a two-dimensional reversed phase system and bromination of the sample gave the greatest flexibility but required the longest time. A one-dimensional reversed phase system using silver ion to complex with the unsaturated components is also described. Polyamide plates using silver ion in the developing solvent gave the greatest speed of the three methods compared.