Development of Prediction Model for Capsaicinoids Content in Red-Pepper Powder Using Near-Infrared Spectroscopy - Particle Size Effect
![]() |
Mo, Changyeun
(National Academy of Agricultural Science, RDA)
Kang, Sukwon (National Academy of Agricultural Science, RDA) Lee, Kangjin (National Academy of Agricultural Science, RDA) Lim, Jong-Guk (National Academy of Agricultural Science, RDA) Cho, Byoung-Kwan (Department of Biosystems Machinery Engineering, Chungnam National University) Lee, Hyun-Dong (National Academy of Agricultural Science, RDA) |
1 | ASTA. 1997. Official analytical method of the american spice trade association. 4th Edition Method 21.3, American Spice Trade Association, Englewood Cliffs, NJ, USA. |
2 | Barbero GF, Liazid A, Palma M, Barroso CG. 2008. Fast determination of capsaicinoids from peppers by high-performance liquid chromatography using a reversed phase monolithic column. Food Chem. 107: 1276-1282 DOI ScienceOn |
3 | Cho RK, Hong JH, Kim HK, Park MH. 1990. Rapid quality evaluation of dried red pepper by near-infrared spectroscopy. Korean J. Food Sci. Technol. 22: 675-680. |
4 | Ha JH, Han KJ, Kim KJ, Jeong SW. 2008. Gas chromatography analysis of capsaicin in gochujang. J. AOAC Int. 91: 387-391. |
5 | Kachoosangi RT, Wildgoose GG, Compton RG. 2008. Carbon nanotube- based electrochemical sensors for quantifying the 'heat' of chilli peppers: the adsorptive stripping voltammetric determination of capsaicin. Analyst. 133: 888-895. DOI ScienceOn |
6 | Kawano S, Fujiwara T, Iwamoto M. 1993. Nondestructive determination of sugar content in satsuma mandarin using near infrared (NIR) transmittance. J. Jpn. Soc. Hort. Sci. 62: 465-470. DOI ScienceOn |
7 | Korel F, Bagdatlioglu N, Balaban MO, Hisil Y. 2002. Ground red peppers: capsaicinoids content, scoville scores, and discrimination by an electronic nose. J. Agric. Food Chem. 50: 3257-3261. DOI ScienceOn |
8 | Lee KJ, Hruschka WR, Abbott JA, Noh SH, Park BS. 1998. Predicting the soluble solids of apples by near infrared spectroscopy (II)-PLS and ANN models. J. Korean Soc. Agric. Mach. 23: 571-582. |
9 | Lee SM, Kim SU, Park JB, Hwang IK. 2005. Prediction of chemical compositions for on-line quality measurement of red pepper powder using near infrared reflectance spectroscopy (NIRS). Food Sci. Biotechnol. 14: 280-285. |
10 | Noh SH, Kim WK, Lee JH. 1997. Nondestructive Measurement of sugar-acid contents in fruits using spectral reflectance. J. Korean Soc. Agric. Mach. 22: 247-255. |
11 | Shin HH, Lee SR. 1991. Quality attributes of korean red pepper according to cultivars and growing areas. Korean J. Food Sci. Technol. 23: 296-300. |
12 | Son JR, Lee KJ, Kang S, Kim G, Yang GM, Mo CY, Seo Y. 2009. Development of prediction models for nondestructive measurement of sugar content in sweet persimmon. J. Biosyst. Eng. 34: 197-203. DOI |
13 | Todd PH, Beninger MG, Biftu T. 1977. Determination of pungency due to capsicum by gas- liquid chromatography. J. Food Sci. 42: 660-668. DOI |
![]() |