Capsicum--production, technology, chemistry, and quality. Part III. Chemistry of the color, aroma, and pungency stimuli

The spice capsicum, the fruits of the genus Capsicum (Family Solanaceae), is a very popular food additive in many parts of the world, valued for the important sensory attributes of color, pungency, and aroma. A large number of varieties are widely cultivated and traded. The characteristic carotenoids of the bright red paprika and cayenne-type chillies, the high character impact aroma stimuli, the methoxy pyrazine of green bell capsicum, the esters of ripe tabasco and the highly potent pungency stimuli, and the capsaicinoids of African and other Asian varieties of chillies, have been of great interest to chemists and biochemists. Research workers in other disciplines such as genetics and breeding, agriculture, and technology have been interested in this spice to develop new varieties with combinations of different optimal levels of the stimuli for the sensory attributes and to maximize production of storable products for specific end uses. Physiologists have been intensely studying the action of the highly potent pungency stimuli and social psychologists the curious aspect of growing acceptance and preference for the initially unacceptable pungency sensation. In the sequential review of all these aspects of the fruit spice Capsicum, the earlier two parts covered history, botany, cultivation and primary processing, and processed products, standards, world production, and trade. In Part III, the chemistry, the compositional variations, synthesis and biosynthesis of the functional components, the carotenoids, the volatiles, and the capsaicinoids are comprehensively reviewed.     

Capsicum production, technology, chemistry, and quality. Part 1: History, botany, cultivation, and primary processing

The genus Capsicum (Fam. Solanaceae) was known to ancient cultures and was more recently historically associated with the discovery of the New World. This genus provides many species and varieties used in flavoring foods popular in the cuisines of many parts of the world. From the pungent chilli to the colorful paprika and the bell pepper, with its remarkable aroma, the genus is of great interest for its chemistry, sensory attributes, and physiological action. The Capsicums, among the spices, are second only to black pepper in trade both in volume and value. The production of the different pungency forms, the processed seasonings, and the concentrated oleoresins, through technologically advanced processes and in specified standard grades, are critically reviewed. The pungency of Capsicum fruits, its evaluation, chemical structure relationship, its increasing acceptance and preference by a variety of populations are of great research interest. The wide traditional use in the growing regions and its intense physiological effects have attracted the attention of researchers of many different disciplines. These aspects are reviewed in four sequential parts. Part I deals with history, botany, cultivation, and primary processing.     

Capsicum--production, technology, chemistry, and quality. Part V. Impact on physiology, pharmacology, nutrition, and metabolism; structure, pungency, pain, and desensitization sequences

The spice Capsicum is the fruit of the cultivated species of the genus Capsicum (family, Solanaceae), C. annuum principally, and C. frutescens L. to a lesser extent. A third variety of C. annuum var. annuum fruits, the large-sized, fleshy bell capsicum is used as a fresh vegetable and valued for its aroma, color, and crisp texture, but with no pungency. This variety is not considered in this series of reviews covering primary processing, production, international trade, chemistry, and biochemistry of functional components--the red keto carotenoids, the aromatic volatiles and the pungent capsaicinoids in Parts I to III. The valid qualitative aspects correlating the specific components of capsicum and their sensory responses are critically covered in Part IV. In this the concluding part of the series of reviews, the significant preference of the spice for initially evoking an aversive response, its potent physiological and pharmacological effects, and the aspects of structure-activity relationships of the pungent stimuli of the capsaicinoids are reviewed. The beneficial effects particularly associated with long usage by some ethnic groups and its safe consumption levels, with a critical review of the studies on the gastrointestinal tract, the cardiovascular system, the sensory system, thermoregulation, nutritional impacts, and an overview of the five series is also detailed.     

Capsicum--production, technology, chemistry, and quality--Part II. Processed products, standards, world production and trade

Capsicums, as a spice, have been known since the beginning of civilization and historically associated with the discovery of the New World. The genus Capsicum (Fam. Solanaceae) provides many varieties and adds color, pungency, and aroma to the cuisines of most of the world. From the pungent chilli, of interest also to pharmaceuticals, to the colorful paprika and the bell capsicums with its remarkable aroma, the genus has been of great interest for its chemistry and physiological action. Pungency as a sensory attribute, its evaluation, structure-activity relationship, and its increasing acceptance and preference by diverse populations of the world are of great interest to many research disciplines. In a comprehensive review of all aspects in four sequential parts, Part I deals with History, Botany, Cultivation, and Primary Processing (CRC Critical Review, Food Science and Nutrition). The Capsicums among the spices are second only to black pepper in trades both in volume and value. The production of the different forms of this spice as ground, specialty seasonings, and as the concentrated oleoresins through technologically advanced processes, proposed newer products, the standard to control quality of the different products, world production, trade, and prospects are reviewed in detail in this, Part II.     

辣椒素类物质辣味的研究进展

辣椒素类物质是一类带有香草基团和中长链脂肪酰胺结构的生物碱,其中辣椒素和二氢辣椒素辣度最高。部分辣椒素类物质可激活相关受体,引起痛觉与热觉神经信号的传导,使人感到辣味。斯科维尔指数法是评价辣度最常见的方法,但评价结果仅与辣味物质的含量有关,无法真正反映样品的辣度,而时间-强度法可获得多个与辣度相关的定量指标,具有更高的参考价值。除增加辣椒素类物质的含量外,使用水基分散系、提高体系温度、增感作用的产生甚至其他感觉刺激均可显著提升辣椒素类物质辣味感知强度,在感官评价中应当特别注意。综上,本文总结辣椒素类物质的结构、分布,辣味呈现机制、评价方法以及影响辣味感知的因素等方面,以期为食品辣味强度预测和辣味食品的开发提供参考。     

Determination of absolute threshold and just noticeable difference in the sensory perception of pungency

Absolute threshold and just noticeable difference (JND) were determined for the perception of pungency using chili pepper in aqueous solutions. Absolute threshold and JND were determined using 2 alternative forced-choice sensory tests tests. High-performance liquid chromatography technique was used to determine capsaicinoids concentration in samples used for sensory analysis. Sensory absolute threshold was 0.050 mg capsaicinoids/kg sample. Five JND values were determined using 5 reference solutions with different capsaicinoids concentration. JND values changed proportionally as capsaicinoids concentration of the reference sample solutions changed. Weber fraction remained stable for the first 4 reference capsaicinoid solutions (0.05, 0.11, 0.13, and 0.17 mg/kg) but changed when the most concentrated reference capsaicinoids solution was used (0.23 mg/kg). Quantification limit for instrumental analysis was 1.512 mg/kg capsaicinoids. Sensory methods employed in this study proved to be more sensitive than instrumental methods. Practical Application: A better understanding of the process involved in the sensory perception of pungency is currently required because "hot" foods are becoming more popular in western cuisine. Absolute thresholds and differential thresholds are useful tools in the formulation and development of new food products. These parameters may help in defining how much chili pepper is required in a formulated product to ensure a perceptible level of pungency, as well as in deciding how much more chili pepper is required in a product to produce a perceptible increase in its pungency.     

Ginger-chemistry, technology, and quality evaluation: part 2

Ginger is used in more ways than any other spice. This monograph, published in two parts, comprehensively reviews production, trade, processing, chemistry, and evaluation of quality. Botany, world varieties, agronomy, crop improvement, and potential are reviewed briefly with emphasis on the yield of functional components. Processing for the market, international trade patterns and factors influencing them are discussed. Derived products such as ginger powder, syruped ginger, volatile oil, and oleoresin are discussed in greater detail. The increasing world demand for quality products of added value such as the oleoresin and volatile oil show the prospects for their production in the growing countries. The chemistry of the components which contribute aroma and pungency that characterize ginger is critically reviewed. The second part deals with evaluation of quality. The physicochemical parameters prescribed as a measure of quality for ginger and its products in the existing standards, can assure only hygienic quality and purity, and possibly the source, when new parameters such as GC-finger prints are included. The importance of sensorily evaluating flavor quality is emphasized to understand the variation in flavor quality required by the industrial and retail markets. Related areas, such as problems in sensory evaluation of intense flavored substances, objective flavor profile analysis, correlation of instrumental and sensory data are discussed, and our recent work in this area is summarized. Areas where more research is needed are indicated. Other areas briefly discussed are functional, physiological, and toxicological properties in use of ginger; biosynthetic aspects of components stimulating flavor; structure and pungency and chemistry of spices from allied species and genera. A comprehensive bibliography is provided to aid in further study and research.     

Ginger — chemistry,technology, and quality evaluation: Part 2

Ginger is used in more ways than any other spice. This monograph, published in two parts, comprehensively reviews production, trade, processing, chemistry, and evaluation of quality. Botany, world varieties, agronomy, crop improvement, and potential are reviewed briefly with emphasis on the yield of functional components. Processing for the market, international trade patterns and factors influencing them are discussed. Derived products such as ginger powder, syruped ginger, volatile oil, and oleoresin are discussed in greater detail. The increasing world demand for quality products of added value such as the oleoresin and volatile oil show the prospects for their production in the growing countries. The chemistry of the components which contribute aroma and pungency that characterize ginger is critically reviewed. The second part deals with evaluation of quality. The physicochemical parameters prescribed as a measure of quality for ginger and its products in the existing standards, can assure only hygienic quality and purity, and possibly the source, when new parameters such as GC‐finger prints are included. The importance of sensorily evaluating flavor quality is emphasized to understand the variation in flavor quality required by the industrial and retail markets. Related areas, such as problems in sensory evaluation of intense flavored substances, objective flavor profile analysis, correlation of instrumental and sensory data are discussed, and our recent work in this area is summarized. Areas where more research is needed are indicated. Other areas briefly discussed are functional, physiological, and toxicological properties in use of ginger; biosynthetic aspects of the components stimulating flavor, structure and pungency and chemistry of spices from allied species and genera. A comprehensive bibliography is provided to aid in further study and research.     

三系培育新品种朝天椒的农艺性状与品质特性研究

为新品种朝天椒的开发利用提供理论依据,以编号为1~5的5份不同杂交组合的三系培育新品种朝天椒种质资源为受试材料,采用综合方法分析了其农艺性状和以辣椒素含量和挥发性物质为主的品质特性。结果表明,5种朝天椒的农艺性状存在较大差异,其果长为6.7~9.3 cm,果重2.40~6.26 g,种子数比15.3~28.1个/g,果肉比71.10%~83.93%。5种朝天椒均具有较高的营养价值,但其营养品质有所不同。其中,1号朝天椒的碳水化合物、粗脂肪和灰分含量最高,2号朝天椒的水分含量最高,3号朝天椒的维生素C含量最高,5号朝天椒的蛋白质含量最高。5种朝天椒的辣椒素含量较高且具有较高的辣度,其中5号朝天椒的辣椒素类物质含量最高（1.128 g/kg）,斯科维尔指数为17399 SHU,辣度为116;2号朝天椒的辣椒素类物质含量最低（0.464 g/kg）,斯科维尔指数为7157 SHU,辣度为48。5种朝天椒中共检出100种挥发性物质,其中烯烃类物质的相对含量最高（39.20%~61.73%）,其共同的呈香物质主要为烯烃类、酯类和醇类,但该3类物质的种类与相对含量存在较大差异。Pearson相关性分析结果显示,新品种朝天椒的辣度与其果重和果肉比呈极显著负相关（P<0.01）,与其种子数比呈极显著正相关（P<0.01）。综合分析认为,5种新品种朝天椒均具有较高的辣度和营养价值、良好的色泽和香气,均是加工干椒的适宜品种,尤其是5号,且2号、3号和4号朝天椒还可鲜食、泡制、腌制或发酵。     

基于高效液相色谱法的麻辣火锅底料辣度分级模型建立及其在熬煮过程中的变化

基于高效液相色谱法结合感官评价结果,采用SPSS中的Fisher判别分析方式,对火锅底料进行辣度分级,得到麻辣火锅底料的辣度分级模型;研究熬煮过程中辣椒素类物质（capsaicinoids,Cap-S）的含量变化,得到其影响辣度分级的规律。结果表明,仅用感官评价对火锅底料进行辣度分级受感官评价人员的影响较大,结论准确度不高;若以火锅底料中Cap-S含量为分级标准,其正判率界值为24%＞20%,可以很好地将辣度分为5 个等级,分级模型较为合理。火锅底料熬煮过程会影响Cap-S的迁移,Cap-S在油相和水相中处于动态平衡状态,同时调味料中的Cap-S逐渐迁移到汤底中,使得熬煮过程中辣度总是不断发生变化。高效液相色谱法结合感官评价结果对火锅底料进行辣度分级,可以很好地区分火锅底料的辣度,指导消费者购买合适的食品。     

Aroma Changes in Fresh Bell Peppers (Capsicum annuum) after Hot-air Drying

The aroma of fresh and hot-air dried bell peppers (Capsicum annuum) was evaluated by sensory and instrumental methods. Hot-air drying decreased levels of the odor compounds (Z)-3-hexenal, 2-heptanone, (Z)-2-hexenal, (E)-2-hexenal, hexanol, (Z)-3-hexanol, (E)-2-hexenol, and linalool, which have green, vegetable-like, fruity, and floral notes, while intensity scores of corresponding sensory aroma attributes also decreased. The aroma of rehydrated dried samples was mainly characterized as savory, rancid/sweaty, sweet/sickly, hay-like, cacao, caramel, and nutty. Drying increased the levels of 2-methylpropanal, 2-and 3-methylbutanal, which have cacao, spicy, and rancid/sweaty odor notes; these volatiles may be correlated with the corresponding aroma attributes in the dried fruits. Principal component analysis demonstrated relationships between instrumental and sensory data for fresh samples, whereas they were more complex for dried fruits.     

Volatile compounds and capsaicinoid content of fresh hot peppers (Capsicum annuum L.) of different Calabrian varieties

BACKGROUND: Because of the great variability in size, shape, colour, pungency and aroma of Calabrian Capsicum annuum(hot pepper), this study was carried out to furnish producers with information on volatile compounds and capsaicinoid content useful for the genetic improvement of this species. Fully ripened fresh peppers of the most widely cultivated varieties were studied. Capsaicinoid content was determined by reverse phase high‐performance liquid chromatography/diode array detection (RP‐HPLC/DAD). Volatile compounds were determined by headspace solid phase microextraction/gas chromatography/mass spectrometry (HS‐SPME/GC/MS). RESULTS: Sixty‐four volatile compounds were identified, the main classes being alcohols, aldehydes, terpenes and aliphatic branched‐chain hydrocarbons. The ‘Naso di cane’ (C. annuumvar. abbreviatum) variety contained the lowest amount of volatiles, especially alcohols and aldehydes, while the highest levels of capsaicin and dihydrocapsaicin were found in ‘Vulcan’ and ‘Corno di capra’ varieties. CONCLUSION: From statistical evaluation of the data obtained, each variety showed a typical composition of capsaicinoids and volatiles determining the taste and odour of the hot peppers. These results should be useful in the context of research aimed at selecting varieties with the best sensory characteristics. Copyright © 2009 Society of Chemical Industry     

Citrus fruits. Part II. Chemistry,technology, and quality evaluation. C. quality evaluation

In Part II of this review on citrus fruits, the literature on chemistry, technology, and quality evaluation are critically considered. Sweet oranges, mandarin, grapefruit, lemon and lime are generally used for processing. The literature on chemical components of citrus fruits reviewed and discussed in Section A includes the following: sugars, polysaccharides, organic acids, nitrogenous constituents, and lipids; carotenoids which contribute to color; vitamins and minerals, and flavonoids; limonoids, some of which impart bitterness to the juice, and the volatile components which contribute to aroma. Chilled and pasteurized juices, juice concentrates, and beverages are the important products manufactured commercially, and to a limited extent powdered citrus juices, canned segments, and marmalades. The literature on the manufacture of these products as well as new types of juice and oil extractors, TASTE, and other types of evaporators, tank farms to store juice and concentrate in bulk, aseptic filling in bulk containers and retail packs, alternate flexible and rigid containers other than glass and tin and recovery of volatile flavoring constituents during juice processing are some of the important technological developments in the recent past which were discussed in Section B. Bitterness in citrus juices and its control, composition of cloud and its stability, and changes during storage have been reviewed. Essential oils, pectin, frozen and dried juice sacs, dried pulp and molasses, flavonoids, seed oil, and meal are the important by‐products, the manufacture of which is given in essential details. Generally, consumers judge the product on the basis of its sensory attributes. The quality of the finished products is dependent upon the raw materials used and control of processes. In this section, the USDA standards for different products, physico‐chemical and microbiological parameters prescribed as indices of quality of fruit, juice, concentrate, and other products, composition of essential oils, and aroma concentrates are discussed in relation to sensory quality. Analytical methods for compounds affecting quality and methods for detection of adulteration in different citrus products are briefly reviewed. The importance of sensorily evaluating quality of citrus products to select and develop quality control indices is emphasized. Areas where further research is required are indicated. A comprehensive bibliography is provided to aid further study and research.     

葡萄酒香气物质的研究方法进展

香气是葡萄酒的首要感官质量指标,同时也是评价酒质优劣的关键性指标。葡萄酒香气组成非常复杂,受很多因素的影响,但是香气物质的种类和含量对葡萄酒的风味起着决定性作用。在葡萄酒香气物质的研究方法中,仪器分析法可以准确检测和分析葡萄酒中的香气物质组成。感官分析法可以记录葡萄酒对人的主观刺激,包括感官上的感受及精神层面的愉悦。简单介绍了葡萄酒中的香气及呈香物质,重点综述了仪器分析法和感官分析法以及它们在葡萄酒香气物质研究中的应用现状,并对其局限性做出了一定的探讨,最后对国内研究中仪器分析与感官分析的联合应用做出了展望。     

Citrus fruits--varieties, chemistry, technology, and quality evaluation. Part II. Chemistry, technology, and quality evaluation. A. Chemistry

In Part 2 of this review on citrus fruits, the literature on chemistry, technology, and quality evaluation are critically considered. Sweet oranges, mandarin, grapefruit, lemon, and lime are generally used for processing. The literature on chemical components of citrus fruit which include sugars, polysaccharides, oraganic acids, nitrogenous constituents and lipids; carotenoids which contribute to color; vitamins and minerals, and flavonoids; limonoids, some of which impart bitterness to the juice; and the volatile components which contribute to aroma have been reviewed. Chilled and pasteurized juices, juice concentrates, and beverages are the important products manufactured commercially, and to a limited extent powdered citrus juices, canned segments, and marmalades. The literature on the manufacture of these products also as new types of juice and oil extractors; TASTE and other types of evaporators; tank farms to store juice and concentrate in bulk; aseptic filling in bulk containers and retail packs; alternate flexible and rigid containers other than glass and tin; and recovery of volatile flavoring constituents during juice processing are some of the important technological developments in the recent past and have been discussed. Bitterness in citrus juices and its control, composition of cloud, and its stability and changes during storage have been reviewed. Essential oils, pectin, frozen and dried juice sacs, dried pulp and molasses, flavonoids, seed oil, and meal are the important byproducts, the manufacture of which is given in essential details. Generally, consumers judge the product on the basis of its sensory attributes. The quality of finished product is dependent upon the raw materials used and control of processes. The U.S. Department of Agriculture (USDA) standards for different products, physicochemical and microbiological parameters prescribed as indices of quality of fruit, juice, concentrate, and other products; composition of essential oils; and aroma concentrates are discussed in relation to sensory quality. Analytical methods for compounds affecting quality, and methods for detection of adulteration in different citrus products are briefly reviewed. The importance of sensorily evaluating quality of citrus products to select and develop quality control indices is emphasized. Areas where further research are required are indicated. A comprehensive bibliography is provided to aid further study and research.     

The contribution of tropical chillies to ascorbic acid consumption

Eight common types of African chillies readily available in the markets, were examined for their ascorbic acid content. These included two species of Capsicum annum L., both the fresh and the dry varieties (Ata-rodo and Tatase). Other types studied included the fresh and dry varieties of two species of Capsicum frutescens L. (Sombo and Ata wewe). The ascorbate value in the raw samples ranged from 4·6 ± 0·3% in the dry sample of one of the varieties of Capsicum frutescens L. (dry Sombo) to 55·1 ± 1·5% in the fresh variety of one of the Capsicum frutescens L. species (fresh Ata wewe).After cooking for a 25-min period there was a loss of vitamin C of between 66% and 98·3% in chillie sauce made from fresh and dry chillies, respectively. Considering that an adult consumes 240 g of fresh chillie sauce a day, this provides (despite cooking loss) about 80% of the ascorbate requirement. This contribution is quite appreciable and should be recognised in practice since the conventional sources of vitamin C (fruits and vegetables) are often either expensive or not available.     

Nutraceutical from Capsicum chinense fruits in shelf-stable herbal matrix

Capsicum chinense fruits have a unique aroma, flavor, and pungency but are seasonal and localized. These fruits lose original aroma and flavor during the traditional preservation process. In the present report, a technology was developed for a stable product from these fruits for yearlong availability with the real taste in versatile foods, globally. Liquid-solid extraction technique based on purse-and-trap method was used with minimal instrumentation to produce a value-added product of otherwise perishable crop. All potential nutritional ingredients, each > 85% compared to freshly harvested crop, were trapped in the edible herbal carrier. The process has the advantage to avoid decomposition/artifacts during processing. The quality and stability of the product were supported by chromatographic and spectral fingerprints. The product is cost effective, comparatively easy in transportation and only a few drops based on choice are enough to enrich the food at ‘ready to eat temperature’.     

Citrus fruits. Part II. Chemistry, technology, and quality evaluation. B. Technology

In Part II of this review on citrus fruits, the literature on chemistry, technology, and quality evaluation are critically considered. Sweet oranges, mandarin, grapefruit, lemon, and lime are generally used for processing. The literature on chemical components of citrus fruit which include sugars, polysaccharides, organic acids, nitrogenous constituents and lipids; carotenoids which contribute to color; vitamins and minerals and flavonoids; limonoids, some of which impart bitterness to the juice; and the volatile components which contribute to aroma were reviewed in section A. Chilled and pasteurized juices, juice concentrates, and beverages are the important products manufactured commercially, and to a limited extent powdered citrus juices, canned segments, and marmalades. The literature on the manufacture of these products also as new types of juice and oil extractors; TASTE and other types of evaporators; tank farms to store juice and concentrate in bulk; aseptic filling in bulk containers and retail packs; alternate flexible and rigid containers other than glass and tin; and recovery of volatile flavoring constituents during juice processing are some of the important technological developments in the recent past and have been discussed in this section. Bitterness in citrus juices and its control, composition of cloud, and its stability and changes during storage have been reviewed. Essential oils, pectin, frozen and dried juice sacs, dried pulp and molasses, flavonoids, seed oil, and meal are the important byproducts, the manufacture of which is given in essential details. Generally, consumers judge the product on the basis of its sensory attributes. The quality of finished product is dependent upon the raw materials used and control of processes. In section C, the U.S. Department of Agriculture (USDA) standards for different products, physicochemical and microbiological parameters prescribed as indices of quality of fruit, juice, concentrate, and other products; composition of essential oils; and aroma concentrates are discussed in relation to sensory quality. Analytical methods for compounds affecting quality, and methods for detection of adulteration in different citrus products are briefly reviewed. The importance of sensorily evaluating quality of citrus products to select and develop quality control indices is emphasized. Areas where further research are required are indicated. A comprehensive bibliography is provided to aid further study and research.     

不同烹煮方式对米饭食味品质的影响

以4种市售大米为研究对象,利用质构仪、气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)及感官评价等检测和评价手段,对不同烹煮方式的米饭进行基本蒸煮品质、质构特性以及风味物质等食味品质的评价,并探究其与感官评价的相关性。旨在探究不同大米品种(粳米和籼米),以及不同蒸煮工艺(高压烹煮、电饭锅烹煮、微波烹煮和电蒸锅烹煮)对米饭食味品质的影响,寻找一种能够综合评价米饭食味品质的方法,为米饭的制作及米饭食味品质的改善提供理论参考。结果表明:经高压烹煮后的米饭吸水率、膨胀率、碘蓝值均高于其他方式,且米饭硬度小,弹性和黏性较大,感官品质评价最优,而微波烹煮米饭食味品质最差。米饭膨胀率与感官评价中米饭的滋味和形态呈显著正相关(P0.05,P0.01),硬度与口感呈极显著负相关(P0.01),弹性与米饭形态呈极显著正相关(P0.01)。此外,米饭风味物质分析表明经高压烹煮和电饭锅烹煮的米饭,醛、醇、酮等主要的米饭风味物质含量和种类均高于其他烹煮方式,且因品种不同大米的香气有所差异。     

川菜菜品的辣味物质分析与辣度分级

采用高效液相色谱法测定部分川菜菜品中辣味物质（辣椒素及二氢辣椒素）的含量,根据高效液相色谱分析结果结合感官评价进行辣味分级。根据辣度的强弱分为5级（特辣,辣椒素类物质含量≥0.291 8 g/kg）、4级（辣,辣椒素类物质含量0.092 4～0.291 8 g/kg）、3级（中辣,辣椒素类物质含量0.019 5～0.092 4 g/kg）、2级（微辣,辣椒素类物质含量0.001 95～0.019 5 g/kg）、1级（不辣,辣椒素类物质含量＜0.001 95 g/kg）5 个等级。在123 个样品中,1级样品占39.84%,2级样品占18.70%,3级样品占26.83%,4级样品占12.20%,5级样品占2.44%。实验还分析了辣椒及其制品对样品辣味的影响,样品的辣味不仅与辣椒及其制品的种类和使用量有关,还与加工方式、原料大小、加工温度、调味料等密切相关。