Determination of Capsaicin and Dihydrocapsaicin in Various Species of Red Peppers and Their Powdered Products in Market by GC-MS Analysis

• Published in: Food Engineering Progress Vol. 13; no. 1
• Main Authors: Yu, J.O., Chungju National University, Chungju, Republic of Korea, Choi, W.S., Chungju National University, Chungju, Republic of Korea, Lee, U.S., Chungju National University, Chungju, Republic of Korea
• Format: Journal Article
• Language: Korean
• Published: 01.02.2009
• Subjects: CAPSAICIN; CAPSAICINA; CAPSAICINE; dihydrocapsaicin; gas chromatography-mass spectrometry; powdered red pepper; red pepper
• ISSN: 1226-4768

In this research, the contents of capsaicin and dihydrocapsaicin in various species of red pepper produced in the Goesan-gun County were determined by GC-MS. Further, the contents of capsaicin and dihydrocapsaicin in powdered red pepper products with very hot, hot, normal and mild taste were analyzed to present the degree of hot taste in their products based on contents of capsaicin. The contents of capsaicin in each species of red pepper were from 25.18 mg%(Daetong) to 123.62 mg%(Cheongyang). In the powdered red pepper sold in the market, the contents (mg%) of capsaicin in very hot, hot, normal and mild taste products were 101.98, 67.63, 37.74, and 14.73, respectively. Based on this result, the classification of hot taste by contents of capsaicin was presented in the 7 grades. Namely, the products currently sold in the market were classified into very hot, hot, normal and mild taste. In this research, the degree of hot taste was classified based on contents of capsaicin into 1st grade over 120 mg%, 2nd grade in 100-120 mg%, 3rd grade in 80-100 mg%, 4th grade in 60-80 mg%, 5th grade in 40-60 mg%, 6th grade in 20-40 mg% and 7th grade below 20 mg%. Thus, it is expected that the problem which arises when preparing the products such as kimchi, gochujang and seasoning sauces by using powdered red pepper, namely, the inconsistency of hot taste can be improved and maintained.