Development and validation of a methodology for the sensometric characterisation of high‐pungency peppers: a case study of habanero pepper (Capsicum chinense Jacq.)

Abstract

AbstractThe objective was to develop and validate sample testing conditions for the sensometric evaluation of habanero pepper. Stage I consisted of evaluating and selecting the most adequate conditions for the evaluation of habanero pepper. Stage II consisted of the validation of the conditions selected in Stage I. Green light, direct cut to the fresh chilli, and different mixtures of 6 g of sugar + 1.7 g of habanero pepper and 7 g of sugar + 1.7 g of habanero chilli in 150 mL of water and butter were suitable conditions for habanero pepper evaluation. TDS (temporal dominance of sensations) technique indicated that dominant attributes of habanero chilli were chilli flavour and spicy flavour. Descriptive analysis technique indicated that habanero chilli had the highest intensities in chilli aroma, fresh leaf, mouth numbness, mouth heat, chilli flavour and burn feeling sensory attributes. Sensory panel showed an adequate performance with a correct classification of chilli samples of 96.30%.