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

被引：11

作者：

de Jesus Ramirez-Rivera, Emmanuel ^{[1
,2
]}

Mayanin Rodriguez-Buenfil, Ingrid ^{[1
]}

Perez-Robles, Mirielen ^{[1
]}

Enrique Oney-Montalvo, Julio ^{[1
]}

Prinyawiwatkul, Witoon ^{[3
]}

Cabal-Prieto, Adan ^{[4
]}

Octavio Ramirez-Sucre, Manuel ^{[1
]}

Andres Herrera-Corredor, Jose ^{[5
]}

机构：

[1] Ctr Invest & Asistencia Tecnol & Diseno Estado Ja, Sede Sureste, Tablaje Catastral 31264 Km, Merida 97302, Yucatan, Mexico

[2] Tecnol Nacl Mexico, Inst Tecnol Super Zongol, Km 4 Carretera S-N Tepetitlanapa, Zongolica 95005, Veracruz, Mexico

[3] Louisiana State Univ, Sch Nutr & Food Sci, Agr Ctr, Baton Rouge, LA 70803 USA

[4] Tecnol Nacl Mexico, Inst Tecnol Super Huatusco, Av 25 Poniente 100, Huatusco 94106, Veracruz, Mexico

[5] Colegio Postgrad, Postgrad Innovat Agroalimentaria Sustentable, Campus Cordoba,Km 348 Carretera Cordoba Veracruz, Amatlan De Los Reyes 94946, Veracruz, Mexico

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2021年 / 56卷 / 02期

关键词：

Capsicum chinenseJacq; descriptive analysis; pungency evaluation; temporal dominance of sensations; CHILI; CAPSAICIN; IRRITATION; SENSATIONS; VARIETIES; QUALITY; PROFILE; LIKING; TASTE;

D O I：

10.1111/ijfs.14735

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The 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%.

引用

页码：573 / 586

页数：14