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.

Content Type:
Application
Document Number:
LAAN-A-LC-E036
Product Type:
Liquid Chromatography
Keywords:
Food and Beverages, Agriculture, LC-20A
Language:
English
File Name:
l335.pdf
File Size:
50kb

View Article

For Research Use Only. Not for use in diagnostic procedures.

This page may contain references to products that are not available in your country. Please contact us to check the availability of these products in your country.

Top of This Page