Analytical methods for color and pungency of chiles (capsicums)

Abstract

The word “pungency” can be confusing. Some prefer “hot flavor,” heat, fiery, or spicy to that of pungency. In this chapter, the sensory response is identified as pungency and the substance responsible for pungency by its chemical name, capsaicm, dihydrocapsaicin, etc. The capsaicmoids can be analyzed or estimated by their physical or chemical characteristics, but the pungency of a chile product can only be validated through a correlation with the perceived heat associated with oral consumption. In this chapter, analytical methods for determining chile color and pungency are described. Early methods estimated the total concentrations of either pigment or pungency compounds using sensory evaluations or spectrophotometry. These techniques were primarily used for quality control checks in the food industry. However, as the food industry has evolved and become more competitive, precise methods to analyze quality components are necessary. High performance liquid chromatography (HPLC) facilitates the accurate separation and quantification of chile quality components. HPLC is rapidly replacing older methods of compositional analysis by the food and medicinal industries, especially in the area of pungency analysis.