Abstract:

By taking into account existing problems such as the neglect of matrix effect and the lack of statistical basis for
the judgments of Scoville heat unit (SHU) method, which is commonly used to determine the pungency degree of hot pepper,
an improved SHU method was developed to evaluate the pungency intensity of Zanthoxylum bungeanum in this paper. The
new SHU method used the paired comparison and increased the number of assessors in sensory panel or evaluation sessions.
By applying the new method, the pungency intensity of Zanthoxylum bungeanum was evaluated and graded. Meanwhile, the
amide content of Zanthoxylum bungeanum was determined by using UV spectrophotometry. The results showed that there
existed a relative consistency between the pungency intensity of Zanthoxylum bungeanum and its amide content. However,
some varieties of Zanthoxylum bungeanum with similar or lower amide content could have stronger pungency intensity, and
the opposite results were observed for those with higher, suggesting that the pungency intensity of Zanthoxylum bungeanum
is correlated with not only total amide content but also the compositions and structures of amide compounds. The modified
SHU method is of great theoretical and practical significance for the research of pungency intensity evaluation and quality
control of Zanthoxylum bungeanum and the development of its related products.

Key words: Zanthoxylum bungeanum Maxim., pungency intensity, grade, Scoville heat units