Abstract
Abstract Total capsaicinoids is an important quality index of capsicums. It has been recommended that this index can be reliably estimated by a simple and rapid paper chromatographic method. Details of the method have been critically studied to establish the precision and reproducibility. The repeatability and reproducibility of the method were ±3.12% and ±6.63% (relative to mean), respectively. In addition, the values by this method for samples of capsicums and their oleoresins, varying over a wide range of capsaicinoids content, were validated by a high correlation (r ≃ 1) to pungency values by the standardized threshold dilution method. In light of the results presented, it is suggested that the total capsaicinoids be accepted as an index of pungency.
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