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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...

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Detalles Bibliográficos
Autores principales:	Ku, Kyung-Hyung, Lee, Kyung-A, Park, Jae-Bok
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	The Korean Society of Food Science and Nutrition 2012
Materias:	Article
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

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