COMPARATIVE EVALUATION OF HOT PEPPER PUNGENCY BY ORGANOLETIC AND INSTRUMENTAL METHODS
A comparative evaluation of 20 hot pepper varieties according to pungency determination by organoleptic, spectrophotometric methods, and HPLC has been done. The capsaicin concentrations were in the range 1.0-7.15 mg/g d.w., pungency value - (17440-153120) SHU. A direct correlation between organolept...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"
2015-06-01
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| Series: | Овощи России |
| Subjects: | |
| Online Access: | https://www.vegetables.su/jour/article/view/66 |
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