• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.2
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• pp.338-345
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• 1996

매운맛 선호도가 성인병 발생에 미치는 영향에 관한 영양생화학적 기초자료를 확보하기 위해, 매운맛을 좋아하며 즐겨먹는 사람과 싫어하며 적게 먹는 사람을 대상으로 하여 매운맛 선호도에 따른 식품섭취유형, 영양소 섭취상태, 나아가 혈중 지질 및 항산화성 비타민 수준에 미치는 영향을 조사하였다. 남자대상자의 경우 매운맛 선호도가 높은 그룹의 육류와 당질식품 섭취량이 선호도가 낮은 그룹의 경우 보다 적으며, 여자대상자는 매운맛 선호도가 높은 그룹의 고춧가루와 김치 섭취량은 그렇지 않은 그룹에 비해 유의적으로 많았다. 일일 평균 영양소 섭취 상태는 매운맛 선호도가 낮은 군에게서 부족한 경향을 띠었으며, 특히 항산화성 비타민이 부족한 것으로 나타났다. 한편, 매운맛을 좋아하는 그룹이 그렇지 않은 그룹에 비해 혈중 중성지질 및 총 콜레스테롤 수준은 약간 낮은 경향을 띠었다. 또한, 매운맛 선호도가 낮은 그룹에 비해 매운맛 선호도가 높은 여자 그룹의 혈중 비타민 C 수준이 높았으며, 남자의 경우 비타민 A 및 베타카로틴이 높은 것으로 나타났다. 이들 결과로 보아, 매운맛 선호도는 식품 섭취 유형에 영향을 미치며, 나아가 혈중 지질 및 항상화성 비타민 수준에 긍정적인 영향을 미치는 것으로 평가된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.346-349
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• 2003

This study was conducted to investigate the changes in organoleptic characteristics by adding different amounts of red pepper powder, salt-fermented anchovy extracts to kimchi. The salt enhanced sourness and pungency up to 2% but suppressed sourness, pungency, sweetness and umami taste by salt of more than 2%. Red pepper powder proportionally enhanced sourness up to 3% but suppressed saltiness, sweetness and umami taste. Salt-fermented anchovy extracts enhanced saltiness and sweetness together with enhancement of umami taste, but suppressed pungency and sourness. As the result of one-way analysis of correlation with the above tastes of spices and kimchi, saltiness of NaCl had a significantly negative correlation with pungency, sourness, sweetness and umami taste, as -0.9857, -0.9878, -0.9847, -0.9076, respectively, and pungency of red pepper with sourness, sweetness, saltiness and umami taste, as -0.8353, -0.9316, -0.9020, -0.9901, respectively. This indicated that increase of pungency and saltiness of kimchi suppressed a overall taste of kimchi. In addition, umami taste had a significantly negative correlation with only pungency as -0.9823 and a significantly positive correlation with sweetness and saltiness, showing a different tendency with pungency and saltiness.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.677-680
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• 2000

This study was performed to compare the pungency perception of Koreans with that of Australians by sensory evaluation using capsaicin and capsaicin-containing chilli powder. First, the sensory tests for various concentrations of capsaicin were carried out, and then capsaicin-containing chilli powder was added to water, porridge and noodle, and they were evaluated to find out the threshold concentrations of capsaicin in each medium. In the results, the pungency perception of Australians was higher in low concentrations of capsacin, while Korean perceived the pungency better in high concentrations, and the panels perceived hot taste better in water followed by porridge and noodle. The low concentrations of capsaicin was not easily perceived if it is contained in porridge or noodle.

• Analytical Science and Technology
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• v.7 no.4
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• pp.541-545
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• 1994

The pungent principles of 20 Korean red peppers(Capsicum spp.) were analyzed by high performance liquid chromatography(HPLC) method. Capsaicinoids levels were considerable from 7.0mg/100g to 75.9mg/100g in Korean red peppers. The index value of the variety, ratio of capsaicin to dihydrocapsaicin was 0.8~1.1. This fact reveals that several varities of red pepper have existed in Korean. The sensory intensity of pungent principles was completely accordant with instrumental analysis result until 10ppm of capsaicinoids. The acceptance concentration of pungent principles was from 7.8ppm to 15.6ppm in Korean people.

• 식품문화 한맛한얼
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• v.3 no.4
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• pp.410-412
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• 2010

브로콜리는 유채과 채소로 썰거나 강판에 갈았을 때 독특한 매운맛과 향기를 내는 특징을 갖고 있다. 이 매운맛과 향을 내는 성분에 발암을 억제하는 효과가 있다.

• Food Engineering Progress
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• v.13 no.1
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• pp.38-43
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• 2009

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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1034-1042
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• 2004

This study was carried out to investigate preparation of reconstructed red peppers, effects of pungency and redness of red peppers on the Kimchi quality using central composite design and response surfaces methodology. Capsaicinoids and ASTA (American Spice Trading Association) value put in X$_1$, X$_2$ of independent variable. The result of response surface regression analysis of reconstructed red peppers, correlation coefficient ($R^2$) of overall pungency intensity, persistence and degree of redness was 0.935, 0.935 and 0.821, respectively. After it was made Kimchi samples with reconstructed red peppers, it was examined pH, titratable acidity and lactic acid bacteria of its during fermentation. In the initial fermentation period of Kimchi, it showed pH of 5.46∼5.78, titratable acidity of 0.27∼0.31%, salt content of 2.26∼2.48% and lactic acid bacteria of 4.05${\times}$10$^{5}$ ∼6.23${\times}$10$^{5}$ , respectively. And it showed traditional fermentation pattern in the pH, titratable acidity and microbes of the middle (appropriate fermentation) and last (excessive) fermentation period. While capsaicinoids content in the Kimchi decreased a little according to extend fermentation period, ASTA value showed low correlation reconstructed red pepper and fermentation period. Also, it was analyzed correlation coefficient ($R^2$) of independent variables (capsaicinoids, X$_1$; ASTA value, X$_2$) between sensory attribute in the Kimchi during fermentation. The result of regression analysis, $R^2$ in the overall pungency intensity, persistence and degree of redness showed 0.515, 0.675, 0.784, respectively.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.268-277
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• 2010

Gochujang and red pepper powder are the representative condiments in Korea. This study examines gochujang sauces for tteokbokgi by hot taste degree(4 levels) and then evaluated the quality and sensory characteristics of gochujang sauces to provide the basic information for industrialization of gochujang sauce. Moisture content of gochujang sauce 1 was the highest (53.90%). Moisture content became decreased against hot taste. pH range of gochujang sauce was 5.50~5.84. pH values of sauces increased in accordance with hot taste. In the Brix contents, sauce 3 was the highest(46.73%), but the sauce 1 was a little low. Viscosity of sauce 4 was 237.93 cp and others became decreased in accordance with hot taste. In the lightness(L value), sauce 2 was the highest(24.89). Capsaicin content of sauce 4 was 27.00 mg/100 g while sauce 1 was 22.97 mg/100 g. In sensory evaluation, color of sauce 4 was darkest. In hot taste, sauce 1 was evaluated as less hot while sauce 4 as most hot. Overall acceptability score range of sauce 2, 3, 4 was 4.95~5.50 which was higher than sauce 1. The result of a research conducted to undergraduate students showed that they preferred hot taste gochujang sauce. Consequently, customers should be more satisfied with sauce products they chose when provided with those by hot taste degree. In the future, more studies are required about the degree of hot taste for the successful industrialization and globalization of hot pepper and gochujang.

• Life and Agrochemicals
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• s.248
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• pp.44-45
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• 2009

고추는 가지과에 속하는 1년생 초본이다. 품종에 따라 모양, 색깔, 크기, 매운맛의 정도가 다르고 풍토에 적응성이 강해서 오래 재배되는 동안에 교잡하여 고추의 품종이 50여종이나 된다. 비타민A의 모체인 카로틴과 비타민 C가 다른 채소에 비해 특히 많으며 무기질이 골고루 들어 있고, 매운맛 성분인 캡사이신9Capsicin)은 식욕증진, 소화개선작용, 암유전과 발현조절작용으로 항암효과와 산화방지효과가 있다.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.316-319
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• 2003

Titratable acidity, pH, color, and pungency characteristics of commercial kimchi were investigated. Titratable acidity and of pH commercial kimchi waried significantly from pH 3.88 and titratable acidity 0.28% in non-fermented kimchi, to pH 6.20 and titratable acidity 1.13% in over-fermented one. Capsaicinoid contents of kimchi showed low pungency intensity of 0.18% to strong pungency intensity of 2.02, and American spice trading association value of kimchi samples ranged $0.52{\sim}4.1$.