A New Method for Sensory Evaluation of Red Pepper Heat |
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| Authors: | M H GILLETTE C E APPEL M C LEGO |
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| Affiliation: | Authors Gillette, Appel and Lego are with the Corporate Research &Development Laboratories, McCormick and Company, Inc., 202 Wight Ave., Hunt Valley, MD 21031. |
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| Abstract: | A replacement for the Scoville heat test for the sensory determination of pungency in capsicum products has been developed. Ground red pepper was steeped in 90°C water for 20 min, filtered and the filtrate diluted in 20°C water. Trained panelists compared the heat of pepper extracts with a known concentration of a standard, synthetic capsaicin, (N-vanillyl-n-nonamide). The reproducible results correlated highly with high pressure liquid chromatography. |
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