Punjency of red chilli
Started by Aisha, Jul 04 2012 10:53 AM
Can any one help me on material , method & procedure of finding punjency of red chilli ?
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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.
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.
1 Thank
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.
2 Thanks
D'oh just seen the previous links suggest HPLC!
1 Thank
Its very helpfull for me. Thanks to all