Jalapeno Pepper Pungency as a Quality Control Factor for Process Cheese

Abstract

Objectives were to compare methods of pungency quantitation, to survey pungency in jalapenos from various sources, and to determine if sensory evaluations of process cheese pungencies would vary according to source of pepper or pepper concentration. Capsaicin (major pungency compound) was measured by the Scoville method, ultraviolet absorbance, and by gas-liquid chromatography. Jalapenos from eight sources (including fresh, frozen, canned, pickled, and dried) varied in pungency from 3,400 to 15,000 Scoville units, and capsaicin means were 1.01, 1.11, and 1.23 mg/g dried pepper, as measured by ultraviolet absorption, gas liquid chromatography, and the Scoville method, respectively. Correlation coefficients for the Scoville method and ultraviolet absorption were .96 and .90. Selected peppers, ranging from 3,400 to 12,200 Scoville units, were used to formulate process cheese with 3% peppers. A 500 Scoville unit difference between pepper lots was detected in cheese made from milder peppers, 3,400 versus 3,900 Scoville units, but for moderately hot peppers, 7,900 versus 8,800 Scoville units, a 900 Scoville unit difference was not detected. Process cheese also was formulated with 1, 2, 3, 4, and 5% peppers from a single source (pickled, 3,900 Scoville units). For 1 to 4%, panelists noted differences in pungency when the pepper percentage changed two units; 5% was hotter than 4%. All three quantitation methods were acceptable. To minimize sensory differences in process cheese with jalapeno peppers, the capsaicin content should be standardized.