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

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dc.contributor.authorKorel F.
dc.contributor.authorBaǧdatlioǧlu N.
dc.contributor.authorBalaban M.Ö.
dc.contributor.authorHişil Y.
dc.date.accessioned2024-07-22T08:25:10Z
dc.date.available2024-07-22T08:25:10Z
dc.date.issued2002
dc.description.abstractHigh-pressure liquid chromatography (HPLC) was used to determine the capsaicin, dihydrocapsaicin, and total capsaicinoids levels of different ground red pepper samples obtained from local retail markets in Izmir, Turkey. Scoville scores were determined using sensory tests. An electronic nose (EN) was used to discriminate ground red pepper samples by headspace volatiles. EN data were analyzed using discriminant function analysis (DFA). An overall correct classification rate of pepper varieties by EN of 91% was obtained. A linear correlation between capsaicin, dihydrocapsaicin, and total capsaicinoids and Scoville scores was also observed, and R2 values of 0.89, 0.85, and 0.91 were obtained, respectively.
dc.identifier.DOI-ID10.1021/jf010537b
dc.identifier.issn00218561
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/20283
dc.language.isoEnglish
dc.subjectCapsaicin
dc.subjectCapsicum
dc.subjectChromatography, High Pressure Liquid
dc.subjectElectronics
dc.subjectOdors
dc.subjectTaste
dc.subjectVolatilization
dc.subjectCapsicum
dc.subjectCapsicum annuum var. annuum
dc.subjectcapsaicin
dc.subjectdihydrocapsaicin
dc.subjectdihydrocapsaicin
dc.subjectdrug derivative
dc.subjectarticle
dc.subjectchemistry
dc.subjectclassification
dc.subjectelectronics
dc.subjecthigh performance liquid chromatography
dc.subjectnose
dc.subjectodor
dc.subjectpepper
dc.subjectsampling
dc.subjectscoring system
dc.subjecttaste
dc.subjectTurkey (republic)
dc.subjectvolatilization
dc.titleGround red peppers: Capsaicinoids content, scoville scores, and discrimination by an electronic nose
dc.typeArticle

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