1977•Journal of the Korean Society of Food Science and NutritionRequires access
Capsaicinoids contents of several varieties of red pepper
Kap-Rang Lee
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Abstract
The total capsaicinoids content of red pepper were determined according to the varieties and places of production. These samples were also analyzed on the analogues and homologues of capsaicinoids of the pepper. The following results showed that the capsalcinoids content was highly different between varieties of the pepper, and the ratio of capsaicin to total capsaicinoids was higher in product of China than that of Japan and Korea(38% ). However, product of Korea showed higher ratio of dihydrocapsaicin than that of Japan and China.