不同辣椒品系辣味成分之分析及其加工
Other Title
A Study on Capsaicin Contents of Different Pepper Lines and the Manufacturing for Pepper Pastes
Journal
中華農業研究
Journal Volume
52
Journal Issue
3
Pages
218-227
Date Issued
2003-09-06
Date
2003-09-06
Author(s)
Abstract
本試驗利用本所栽種之多種辣椒品系，進行辣椒素含量之分析及辣味的感官品評以探討其相關性，結果顯示辣椒素含量介於0~1%間，和感官品評出辣味數據二者之間有高度正相關(r=0.93)。
The correlations between capsaicinoid content and sensory evaluation, and the effect of different sodium chloride concentration and additive agents on the quality of pepper paste have been studied for providing more choice to the manufacturers and consumers. It was found that the capsaicinoid content and sensory evaluation was highly positively correlated (r=0.93).
Subjects
辣椒
辣椒素
感官品評
醃漬
Pepper
Capsaicinoid
Sensory evaluation
Fermentation
Publisher
農業試驗所
Type
journal article
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