Yiwen Zhu,Xiang Li,Shui Jiang,Yin Zhang,Lihua Zhang,Yuan Liu
The pungency and flavor experience of peppers determines their economic benefits and consumption; thus, a systematic sensory evaluation of peppers is essential to monitor their production. Here the Scoville heat units (SHUs) of powders and oils of seven commercial peppers in China (i.e., Indian, Erjintiao, Shizhuhong, Zidantou, Xinyidai, Mantianxing and Denglong) were derived based on concentrations of capsaicin and dihydrocapsaicin. Then, the pungency and sensory profiles of pepper products were investigated by 11 trained panelists. The potential indicators for predicting perceived pungency in peppers were found based on correlation analysis. The Indian pepper stood out for its highest SHU (85909), bright redness, peppery, and bitterness, but lacked herb/woody flavor. But other species had more varied flavor profiles and gentler mouth-feelings. SHU and capsaicin were more recommended in predicting the perceived pungency in pepper powder and pepper oil. This study offers a framework for evaluating the sensory characteristics of pepper products.
Zi Ye,Zhixun Shang,Meiqi Li,Yonghan Qu,Hongjin Long,Junjie Yi
Paojiao , which is traditionally pickled Chinese chili peppers ( Capsicum frutescens Linn.), possesses unique flavors. This study was conducted to investigate the flavor, mouthfeel, and consumer acceptability of Paojiao . The quality of six homemade and two industrial Paojiao samples were evaluated by integrating untargeted (to fingerprint volatile fraction) and targeted (to analyze free amino acids or FAAs, capsaicinoids, and texture) approaches. Furthermore, multivariate data analysis (MVDA) was applied to identify the quality characteristics that drive the consumer acceptability for Paojiao . As for the targeted quality, hardness (1.30–10.52 N) and capsaicin (2.22–3.84 mg/g) varied with different samples. The main taste-active FAAs in Paojiao were detected. A total of 127 volatiles were observed, and esters were the major components. Based on sensory analysis, the homemade samples received higher acceptability than the industrial samples. MVDA demonstrated that some key volatiles, taste-active FAAs, and chewiness were the discriminant quality attributes affecting consumer acceptability.
An accurate yet rapid assessment of pungency and color values is pivotal for the commercial processing of pepper, underscoring the critical need for high-throughput detection techniques. This study investigates a rapid method for determining the pungency and color value of paprika via LED–induced fluorescence spectroscopy. A simultaneous detection instrument was developed with a proposed fluorescence correction method to reduce the impact of excitation light reflected by the sample. The corrected spectra could improve the performance of pungency prediction. The best pungency model achieved a R c 2 of 0.941, R cv 2 of 0.935, RMSEC of 6813.41 SHU and RMSECV of 6959.97 SHU. The best color value model achieved an R c 2 of 0.862, R cv 2 of 0.822 RMSEC of 1.233 and RMSECV of 1.402. This study offers a practical solution for simultaneous quality assessment suitable for industrial deployment, with the potential to extend this methodology to diverse cultivars.
危险品化学品经营许可证（带存储）