Evaluation of spices and oleoresins. V. Estimation of pungent principles of pepper.

Ananthakrishna, S. M. and Govindarajan, V. S. (1975) Evaluation of spices and oleoresins. V. Estimation of pungent principles of pepper. Journal of Food Science and Technology, India, 12 (5). 253-256, 21 ref..

PDF JFST_12(5)_253-256.pdf Restricted to Registered users only Download (343kB)

Abstract

Lebruyere's alkaline hydrolysis method [Journal of Agricultural and Food Chemistry (1966) 14, 469] for estimating the total pungent principles of pepper has been slightly modified for direct use on pepper powder. Interfering constituents are eliminated in a first stage controlled hydrolysis, and pungent principles are estimated in second stage hydrolysis. The method is simple, suitable for routine analysis, and eliminates the time consuming step of total oleoresin extraction. [See FSTA (1974) 6 12T635 for part IV.]

Item Type:	Article
Uncontrolled Keywords:	PEPPER-; pungent principles estimation in pepper powders; ANALYTICAL-TECHNIQUES; pepper powders, pungent principles estimation in
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 02 Composition 600 Technology > 08 Food technology > 01 Analysis
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Mar 2010 11:27
Last Modified:	18 Mar 2010 11:27
URI:	http://ir.cftri.res.in/id/eprint/7087

Actions (login required)

View Item