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A study on capsaicin contents of different pepper lines and manufacturing of pepper pastes
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The correlation between the capsaicinoid content of pepper (Capsicum annuum) and sensory evaluation, and the effect of sodium chloride (0, 2, 4, 6, 8, 10, 12, 14, 16 or 18%) and additives on the quality of pepper paste were studied. The capsaicinoid content and sensory evaluation were highly and positively correlated, indicating that the degree of pungency in pepper can be determined by instrumental analysis. Pepper pastes did not become rancid when 14-18% sodium chloride was used during fermentation for 30 days. Superior pepper paste was produced using 10% garlic, 10% rice wine, 3% monosodium glutamate, 3% sugar and 20% soyabean oil. Anise [Pimpinella anisum] and Chinese prickly ash [Zanthoxylum sp.] reduced the sensory rating. Pepper paste supplemented with 5% pickled black bean [Phaseolus vulgaris] had a darker colour and taste similar to that of bean paste, but this paste was still acceptable to the consumer panel.
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 Record created 2005-01-24, last modified 2019-06-10

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