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Physicochemical Properties and Sensory Evaluation for the Heat Level (Hot Taste) of Korean Red Pepper Powder
This study investigated the heat level rating of several varieties of Korean red peppers. The chemical constitution of Korean red pepper samples were as follows: 0.54∼290.15 mg% capsaicinoids, 79.22∼139.09 ASTA value, and 16.76∼29.92% free sugar content. The heat level of the Korean red pepper sampl...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Korean Society of Food Science and Nutrition
2012
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3866762/ https://www.ncbi.nlm.nih.gov/pubmed/24471060 http://dx.doi.org/10.3746/pnf.2012.17.1.029 |