Research on Pungency Ratings Method for Capsicum and Products

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (5): 37-40.

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Research on Pungency Ratings Method for Capsicum and Products

XIONG Ke, XIA Yan-Bin, WANG Yan, LIU Rong

1.College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China; 2.Gardening and Horticultural College,Hunan Agricultural University,Changsha 410128,China

Online:2007-05-15 Published:2011-12-31

Abstract

XIONG Ke, XIA Yan-Bin, WANG Yan, LIU Rong. Research on Pungency Ratings Method for Capsicum and Products[J]. FOOD SCIENCE, 2007, 28(5): 37-40.

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[3]	JIA Hongfeng, DENG Hong, LIANG Aihua*, WANG Xin, LIN Dan, YAN Liqiang, YI Yuwen, WANG Liangyun. Determination of Capsaicinoids and Classification of Pungency Level in Sichuan Cuisine Dishes [J]. FOOD SCIENCE, 2015, 36(4): 152-157.
[4]	MA Yuan1, FAN Qiao2, LIU Pin1, CHE Zhen-ming1. Analysis of Chromaticity and Pungency Degree in Pixian Chill Bean Paste [J]. FOOD SCIENCE, 2014, 35(6): 152-155.
[5]	CAO Jian-lan1, LU Qiao2, ZHANG Yu3,*. Optimization of Conditions for Purification of Capsaicinoids by Molecular Distillation [J]. FOOD SCIENCE, 2014, 35(12): 60-64.
[6]	WANG Yang，HAN Shuang，CAO Di，LIU Ju，ZHOU Yun-peng，XU Li-feng，CHEN Ye. Preparation of High Purity Capsaicin Monomer by Reverse Phase C18 Column Chromatography [J]. FOOD SCIENCE, 2013, 34(24): 65-68.
[7]	JIA Hong-feng，PENG De-chuan，LIANG Ai-hua，HE Jiang-hong，CHEN Zu-ming，HE Zhi-fei. Ultrasound-Assisted Extraction and Heat Stability of Capsaicinoids from Doubanjiang (Bean Paste) [J]. FOOD SCIENCE, 2012, 33(4): 104-108.
[8]	ZHANG Sui-shuan1，CAI Hua-zhen1,*，ZHANG Gen-ming1，CAO De-yu2. Preparation of Capsaicin by Condensation and Crystallization [J]. FOOD SCIENCE, 2010, 31(24): 128-133.
[9]	WANG Xin, WANG Xing-Guo, JIN Qing-Zhe, LIU Yuan-Fa. Determination of Capsaicinoids in Paprika Oleoresin by HPLC [J]. FOOD SCIENCE, 2005, 26(11): 207-209.

Research on Pungency Ratings Method for Capsicum and Products

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