Liquid Chromatographic Method for Determining Capsaicinoids in Capsicums and Their Extractives: Collaborative Study

Journal of AOAC International

Volumn 79, Issue 3, 1996, Pages 738-745

  Parrish, Mark ^a,b  

^a McCormick & Company Inc   (United States)

^b NONE   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0009585811     PISSN: 10603271     EISSN: None     Source Type: Journal    
DOI: 10.1093/jaoac/79.3.738     Document Type: Article

References (12)

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3. Annual Book of ASTM Standards (1993) "Standard Test Method for Sensory Evaluation of Red Pepper Heat," ASTM E1083-88, Vol. 15.07, End Use Products, American Society for Testing Materials, Philadelphia, PA
4. Annual Book of ASTM Standards (1993) "Standard Test Method for Sensory Evaluation of Low Heat Chillies," ASTM E1395-90, Vol. 15.07, End Use Products, American Society for Testing Materials, Philadelphia, PA
5. Annual Book of ASTM Standards (1993) "Standard Test Method for Sensory Evaluation of Oleoresin Capsicum," ASTM E1396-90, Vol. 15.07, End Use Products, American Society for Testing Materials, Philadelphia, PA
6. Palacio, J. (1977) J. Assoc. Off. Anal. Chem. 60, 970-972
7. Todd, P., Bensinger, M., & Biftu, T. (1977) J. Food Sci. 42, 660-665
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9. Hoffman, P., Lego, M., & Galetto, W. (1983) J. Agric Food Chem. 31, 1326-1330
10. Official Methods of Analysis (1990) 15th Ed., AOAC, Arlington, VA, secs 968.17 and 980.26
11. Guidelines for Collaborative Study Procedure To Validate Characteristics of a Method of Analysis (1989) J. Assoc. Off. Anal. Chem. 72, 694-704
12. Horwitz, W. (1982) Anal. Chem. 54, 67-76A