Analysis of Capsaicinoids in Spices

The unit used to indicate the spiciness of a spice is known as the “Scoville Scale”. This scale is indicatedin magnitudes based on the amount of time until a taster no longer feels the spiciness of a spice extractdissolved in sugar water. In recent years, to gain more objective indicators, quantitative methods that useHPLC to analyze the capsaicinoids in a spice also are in use.This issue introduces examples of the analysis ofcapsaicinoids in spice using HPLC.

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Liquid Chromatography
Food and Beverages, Agriculture, LC-20A
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