Ground red peppers: Capsaicinoids content, scoville scores, and discrimination by an electronic nose

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 11, 2002, Pages 3257-3261

  Korel, Figen ^a   Baǧdatlioǧlu, Neriman ^a   Balaban, Murat Ö ^b   Hişil, Yaşar ^c  

^a CELAL BAYAR UNIVERSITY   (Turkey)

^b UNIVERSITY OF FLORIDA   (United States)

^c EGE UNIVERSITY   (Turkey)

Author keywords

Capsaicin; Dihydrocapsaicin; Electronic nose; Pungency; Scoville score

Indexed keywords

CAPSAICIN; DIHYDROCAPSAICIN; DRUG DERIVATIVE;

ARTICLE; CHEMISTRY; CLASSIFICATION; ELECTRONICS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NOSE; ODOR; PEPPER; SAMPLING; SCORING SYSTEM; TASTE; TURKEY (REPUBLIC); VOLATILIZATION;

CAPSICUM; CAPSICUM ANNUUM VAR. ANNUUM;

CAPSAICIN; CAPSICUM; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ELECTRONICS; ODORS; TASTE; VOLATILIZATION;

EID: 0037157057     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010537b     Document Type: Article

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