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

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 analyze...