Ground Red Peppers: Capsaicinoids Content, Scoville Scores, and Discrimination by an Electronic Nose

作者：Fi̇gen Korel, Neriman Bağdatlıoğlu, Murat Ömer Balaban, Yaşar Hıșıl · 发表于：Journal of Agricultural and Food Chemistry · 年份：2002 · DOI：10.1021/jf010537b · 被引用次数：93 · 研究领域：Advanced Chemical Sensor Technologies、Ion Channels and Receptors、Insect Pheromone Research and Control

High-pressure liquid chromatography (HPLC) was used to determine the capsaicin, dihydrocapsaicin, and total capsaicinoids levels of different ground red pepper samples obtained from local retail markets in Izmir, Turkey. Scoville scores were determined using sensory tests. An electronic nose (EN) was used to discriminate ground red pepper samples by headspace volatiles. EN data were analyzed using discriminant function analysis (DFA). An overall correct classification rate of pepper varieties by EN of 91% was obtained. A linear correlation between capsaicin, dihydrocapsaicin, and total capsaicinoids and Scoville scores was also observed, and R (2) values of 0.89, 0.85, and 0.91 were obtained, respectively.