Abstract: In this paper, it investigated that people could judge the piquancy degree of piquancy food only by sensory estimation in Guiyang Region. Hence the content of capsaicine in different piquancy food was determined. The piquancy degree of piquancy food was graded by the results of sensory estimation for capsaicine content in piquancy food. There are: 1 grade(mild piquancy, content of capsaicine<0.30%), 2 grade (middling piquancy, content of capsaicine 0.30%～0.50%), 3 grade (piquancy, content of capsaicine 0.50%～0.70%) and 4 grade (very piquancy, content of capsaicine >0.80%). The paper also discussed the production process of different piquancy degree in foods in order to utilize the raw material of capsicum in reason.

Key words:  , piquancy food； capsaicine； piquancy degree； classification；