A replacement for the Scoville heat test for the sensory determination of pungency in capsicum products has been developed. Ground red pepper was steeped in 90°C water for 20 min, filtered and the filtrate diluted in 20°C water. Trained panelists compared the heat of pepper extracts with a known concentration of a standard, synthetic capsaicin, (N‐vanillyl‐n‐nonamide). The reproducible results correlated highly with high pressure liquid chromatography.
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Gillette et al. (1984) studied this question.
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