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Punjency of red chilli


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#1 Aisha

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Posted 04 July 2012 - 10:53 AM

Can any one help me on material , method & procedure of finding punjency of red chilli ?



#2 shea quay

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Posted 04 July 2012 - 03:50 PM

Oddly enough I fell across this this morning whilst checking out which products had a lower ocratoxin A levels from this month. It may help.

http://www.chilipepp...ganoleptic_Test

Sadly I don't know the answers to this one - chemistry was never my strong point. Still you may be able to get a procedure out of it...

http://www.chem.miss...Sacuce HPLC.pdf

For the bakers out there, it's only spices and liquorice levels change this month under 105/2010.



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#3 GMO

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Posted 05 July 2012 - 06:11 AM

I would suggest that any organoleptic test is very difficult because there will be a level where it just tastes 'hot' and that will be different for different people. I would suggest HPLC to detect capsaicin? Or certainly some kind of chromatography. At least the levels then aren't subjective.



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#4 GMO

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Posted 05 July 2012 - 06:12 AM

D'oh just seen the previous links suggest HPLC!



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#5 Aisha

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Posted 06 July 2012 - 03:34 AM

Its very helpfull for me. Thanks to all






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