| Scoville感官评定法测定辣椒辣度 |
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| 引用本文： | 罗凤莲,夏延斌,欧阳建勋,王燕.Scoville感官评定法测定辣椒辣度[J].食品科技,2006(10):257-259. |
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| 作者姓名： | 罗凤莲 夏延斌 欧阳建勋 王燕 |
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| 作者单位： | 1. 湖南农业大学食品科技学院,长沙,410128
2. 湖南省粮油科学研究设计院,长沙,410011 |
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| 基金项目： | 国家引进国际先进农业科学技术计划(948计划) |
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| 摘 要： | 对辣椒中辣味成分的组成、辣椒素的性质及功能、国内外辣椒辣度的研究概况以及评价方法等进行了综述。主要研究了辣度的Scoville感官评定法,并与HPLC法测定的辣度结果进行比较,结果表明,用感官评定法测得干辣椒样品的辣度与HPLC法结果在同一辣度级别。
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| 关 键 词： | 辣椒 辣度 感官评价 |
| 文章编号： | 1005-9989(2006)10-0257-03 |
| 修稿时间： | 2006年5月19日 |
Determination of chilies pungency with scoville sensory evaluation method |
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| LUO Feng-lian,XIA Yan-bin,OUYANG Jian-xun,WANG Yan.Determination of chilies pungency with scoville sensory evaluation method[J].Food Science and Technology,2006(10):257-259. |
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| Authors: | LUO Feng-lian XIA Yan-bin OUYANG Jian-xun WANG Yan |
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| Abstract: | To introduce the hot composition in chilies, the properties and function of capsaicin, the study on chilies Pungency and the determination methods etc. at home and abroad. The article mainly studied the sensory evaluation method of pungency, also in comparison with the pungency determined by HPLC method. The result showed that the pungency of some chilies determined in sensory evaluation method was in the same pungency level as HPLC method. |
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| Keywords: | chilies pungency sensory evaluation |
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