Ground red peppers: Capsaicinoids content, scoville scores, and discrimination by an electronic nose

Korel F., BAĞDATLIOĞLU N., Balaban M. Ö., Hişil Y.

Journal of Agricultural and Food Chemistry, vol.50, no.11, pp.3257-3261, 2002 (SCI-Expanded, Scopus) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 50 Issue: 11
  • Publication Date: 2002
  • Doi Number: 10.1021/jf010537b
  • Journal Name: Journal of Agricultural and Food Chemistry
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.3257-3261
  • Keywords: capsaicin, dihydrocapsaicin, pungency, Scoville score, electronic nose
  • Manisa Celal Bayar University Affiliated: Yes

Abstract

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 R2 values of 0.89, 0.85, and 0.91 were obtained, respectively.