Ground red peppers: capsaicinoids content, Scoville scores, and discrimination by an electronic nose.
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.
Korel
Figen
F
Food Engineering Department, Engineering Faculty, Celal Bayar University, Muradiye-Manisa, 45140, Turkey.
Bagdatlioglu
Neriman
N
Balaban
Murat O
MO
Hişil
Yaşar
Y
D002211:Capsaicin / Q000031:analogs & derivatives* / Q000032:analysis*; D002212:Capsicum / Q000737:chemistry* / Q000145:classification; D002851:Chromatography, High Pressure Liquid; D004581:Electronics; D009812:Odorants; D013649:Taste; D014835:Volatilization
D002211:Capsaicin; C012906:dihydrocapsaicin