Capsicum--production, technology, chemistry, and quality. Part IV. Evaluation of quality
1987
Govindarajan, V.S. | Rajalakshmi, D. | Chand, N.
A major technical review focuses on assessments of the quality of capsicum fruits and capsicum spice via analytical instrumental and sensory evaluation methods. These methods have been used to analytically quantify and sensorally evaluate and compare stimuli provided by 3 principal quality attributes, viz: color, aroma volatiles, and pungency. Problems associated with the sensory evaluation of these 3 attributes and with instrumental analysis of carotenoids, volatiles, isolated fractions, and individual and total capsaicinoids are discussed. Applications involving specific methods and analytical procedures employing paper, thin-layer, high-pressure liquid, and gas chromatography, and spectrophotometric and colorimetric methods are detailed. The adequacy and reliability of the analytical and sensory methods are specifically addressed. Recommended procedures are given for providing reproducible pungency values and for interrelating pungency results obtained by different sensory evaluation panels. It is concluded that appropriate methods exist for providing a high quality control of pungency in capsicum fruits.(wz)
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