Determination of Pungency Due to Capsicum by Gas‐liquid Chromatography

Abstract

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.

Determination of capsaicinoid profile of different chilli peppers grown in Turkey

“…Identification and quantification of the individual capsaicinoids (nordihydrocapsaicin, capsaicin and dihydrocapsaicin) were made by comparing the peak retention time and area with those of an external standard analysed under identical HPLC conditions. 5 Earlier studies with GC 16 and LC 5,17 showed that homocapsaicin and homodihydrocapsaicin were present only at low levels, while norcapsaicin was not found.…”

Stabilisation of colour and odour of beef patties by using lycopene‐rich tomato and peppers as a source of antioxidants

“…The total capsaicinoid concentration found in cayenne pepper corresponds to 30 590 Scoville Heat Units (SHU), which express the degree of hot pungency of peppers. [36][37][38] Lipid oxidation Fig 2 shows the TBARS values for all samples thoughout storage, indicative of lipid oxidation. There was a linear increase in TBA numbers of control samples until they reached a maximum value of about 4 at day 12 of storage.…”

Capsaicinoids content and proximate composition of Mexican chili peppers (Capsicumspp.) cultivated in the State of Chihuahua

“…Scoville Heat Units (SHU) were estimated by the method of Todd, Bensinger, and Biftu (1977). The determination of pungency on SHU was accomplished by multiplying the individual capsaicinoid contents by the corresponding value of threshold pungency.…”