Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials

Abstract

The present study shows the set of analyses conducted during the development of a hot chili pepper sauce to valorize green peppers usually discarded in the Espelette region (France). A traditional production process was used as the inspiration for product development, and two different fermentation processes were assessed and characterized by measuring pH, sugar content, instrumental color, volatile composition, and conducting sensory (discriminant test) and microbiological analyses (total plate count). Significant differences were observed among pepper mash samples with respect to their physicochemical characteristics, but the products were considered similar from a sensory standpoint. Both sensory and physicochemical tests suggested that the ingredients added to make the sauces were determinant and had a higher impact on the organoleptic profile of the final product than the fermentation process. Finally, a Napping® test was conducted to determine the attributes that could differentiate the product from the hot sauces found in the current market. The results of the present research allowed the optimization of the elaboration process of the new product, saving time and ingredient costs. The procedures shown in the study could be used as an example of a new product development process in which physicochemical and sensory data are collected and used for decision making.

Consumer Insights to Eco-Design a Hot Sauce: Understanding Household Use for Product Optimization through Focus Groups and a Home-Use-Test Study

“…The aim of the present research was to assess the acceptability and gather information about the home-use of a product that had previously been designed using a consumer-centric approach [ 17 , 18 ]. From the product conceptualization and design phases, a new food was developed: a hot sauce made from unexploited green peppers.…”

“…From the product conceptualization and design phases, a new food was developed: a hot sauce made from unexploited green peppers. Insights from the food value chain stakeholders were used to choose the raw materials (“design for sustainable sourcing” eco-design principle) [ 17 ], and environmental assessment tools (Life Cycle Assessment) were used to discard some prototypes and select the final one [ 18 ]. This approach allowed for improving the intrinsic characteristics of the product from a sustainability point of view, without compromising its sensory properties.…”

HPLC/UV quantitative analysis of capsaicinoids: insights into antioxidant potential of various Capsicum cultivars

“…In addition to their traditional uses, Capsicum sp. plays a central role in culinary innovations, such as hot sauces, spice blends, and fermented pepper products [7]. Capsaicin (CAP)-rich extracts have also been used to create condiments and seasonings [8].…”