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Analysis of Component Factors Concerned in Taste of Korean Hot Pepper by Sensory Evaluation  

Soh, Jae-Woo (Department of Environmental Horticulture, University of Seoul)
Choi, Ki-Young (Department of Environmental Horticulture, University of Seoul)
Lee, Yong-Beom (Department of Environmental Horticulture, University of Seoul)
Nam, Sang-Yong (Department of Horticulture, Sahmyook of University)
Publication Information
Journal of Bio-Environment Control / v.20, no.4, 2011 , pp. 297-303 More about this Journal
Abstract
The contents of capsaicinoid, free sugars and organic acids of six varieties of Korean hot pepper, Supermanita, Dokyacheongcheong, Shinseokyeoi, Wangdaebak, Hanbando, and Chungyang, were measured. The sensory evaluations of its extracts were compared in order to investigate the indirect effect or reaction of the composition of taste components on sensory acceptability of Korean hot pepper. The contents of capsaicinoid were considerably from $37.8mg{\cdot}100g^{-1}$ to $164.1mg{\cdot}100g^{-1}$, and the contents of free sugars were from 9.3% to 18.2%, and the contents of organic acids were from 8.1% to 14.7% in Korean hot peppers. Although the pungent sensory evaluation of water extract of pepper powder was completely accordant with instrumental analysis result of capsaicinoid contents, they did not show a significant relationship to the sensory of taste. Multiple regression with capsaicinoid (CAP), total sugars (TS) and total organic acid (TOA) contents increased the correlation coefficient for sensory of taste to r = 0.927 and the coefficient of determination for them to $R^2=0.906$. However, we suggest the more efficient function for it which is composed of two independent variables only. As the result, a regression equation of Y = 0.69 X + 0.11 with $R^2=0.884$ was obtained for quantitative analysis of sensory evaluation of pepper taste by two factors between capsaicinoid and total free sugar.
Keywords
capsaicinoid; Capsicum annum var. annum; free sugar; organic acid; pungency;
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Times Cited By KSCI : 4  (Citation Analysis)
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