Evaluation of spices and oleoresins. II. Pungency of Capsicum by Scoville heat units - a standardized procedure.

Govindarajan, V. S. and Shanthi, Narasimhan. and Dhanaraj, S. (1977) Evaluation of spices and oleoresins. II. Pungency of Capsicum by Scoville heat units - a standardized procedure. Journal of Food Science and Technology, 14 (1). 28-34, 20 ref..

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Abstract

The pungency of Capsicum is measured by internationally accepted Scoville heat units. Lack of experimental details, lack of definition of panel and poor reproducibility are the defects encountered in determining Scoville heat units. To overcome these defects a standardized procedure has been developed taking into consideration the experimental and other psychological errors and nature and limits of panel variations. The subjective data are statistically expressed. Comparisons can be made with panels of different sensitivity. A highly significant linear regression is obtained between the Scoville heat units and the capsaicin content of the samples. Panel definition, selection of panel members and a sample score card for pungency threshold are given. [See FSTA (1973) 5 8T437 for part I.]

Item Type:	Article
Uncontrolled Keywords:	AROMA-; Capsicum, pungency evaluation of; PEPPERS-; pungency evaluation of Capsicum; ORGANOLEPTIC-EVALUATION
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	10 Feb 2015 06:41
Last Modified:	10 Feb 2015 06:41
URI:	http://ir.cftri.res.in/id/eprint/7024

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