FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (4): 233-239.doi: 10.7506/spkx1002-6630-20190929-356

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Modelling for Pungency Grading of Spicy Hot Pot Seasonings Based on Capsaicinoid Content Determined by HPLC and Analysis of Its Changes during Boiling

YANG Li, ZHANG Miao, JIA Hongfeng, TU Mengjie, HUANG Ying, SONG Lushan, YAN Liqiang   

  1. (1. College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China;2. Tourism College of Zhejiang, Hangzhou 310000, China)
  • Online:2021-02-25 Published:2021-02-25

Abstract: Based on the results of high performance liquid chromatography (HPLC) analysis combined with sensory evaluation, a Fisher discriminant analysis (FDA) model to grade the pungency intensity of spicy hot pot seasonings was developed using the Statistical Product and Service Solutions (SPSS) software. Changes in capsaicinoid content during the boiling of spicy hot pot seasonings were monitored to determine its influence on pungency grading. The results showed that pungency grading simply by sensory evaluation was greatly influenced by the sensory appraisers, resulting in low accuracy. When the content of capsaicinoid was used as the criterion, the pungency was graded into five levels with a hit ratio of 24% > 20%, and the proposed model was found to be reasonable. The boiling process could affect the migration of capsaicinoids, and the capsaicinoids were maintained in a dynamic equilibrium between the oil phase and the water phase. In addition, the capsaicinoids in the seasoning migrated gradually into the soup, resulting in constant change in the pungency level. This research concluded that HPLC combined with sensory evaluation could allow clear discrimination of the pungency levels of spicy hot pot seasonings, which will guide consumers to select the most suitable product.

Key words: spicy hot pot seasoning; capsaicinoids; classification of pungency levels; high performance liquid chromatography; sensory evaluation; boiling

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