지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.17 No.1
- 발행연도
- 2012.3
- 수록면
- 29 - 35 (7page)
이용수
초록· 키워드
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This study investigated the heat level rating of several varieties of Korean red peppers. The chemical constitution of Korean red pepper samples were as follows: 0.54～290.15 mg% capsaicinoids, 79.22～139.09 ASTA value, and 16.76～29.92% free sugar content. The heat level of the Korean red pepper samples was evaluated by trained panelists and the correlation coefficient and F value (0.001%) of the panelist’s results were determined to be significant. In the principle component analysis (PCA), PC1 (capsaicinoids) and PC2 (free sugar) were shown to represent 31.98% and 25.77% of the total variance, respectively. The results of panelists trained for red pepper heat rating were evaluated using analysis of variance and correlation analysis. The trained panelists showed a high F value (p=0.05) and high correlation coefficient. A high correlation efficient of 0.84～0.93 for the test samples with a 40 Scoville heat unit (32,000 SHU red pepper powder) was reported in the sensory evaluation of the Korean red pepper heat level by a trained panel. However, the panel showed a low correlation efficiency of 0.70 R² when the 60 SHU test samples were included in the analysis.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
CONCLUSION
ACKNOWLEDGEMENTS
REFERENCES
참고문헌 (24)
참고문헌 신청
Kim S / 2004 / Composition of main carotenoids in Korean red pepper (Capsicum annuum L.) and changes of pigment stability during the drying and storage process / J Food Sci 69:FCT39~FCT44
Kim S / 200608 / Effect of drying in antioxidant activity and changes of ascorbic acid and colour by different drying and storage in Korean red pepper (Capsicum annuum, L.) / International Journal of Food Science and Technology 41(1):90~95
Bennett DJ / 1968 / Constitution and biosynthesis of capsaicin / J Chem Soc C :442~446
Scoville WL. / 1912 / Note on capsicums / J Amer Pharm Assn 1:453~454
ASTA / 1995 / Official Analytical Method of the ASTA. 2nd ed. Analytical Method 20.1 Extractable Color in Capsicums and Their Oleoresins / American Spice Trade Association
Kim S / 200608 / Effect of drying in antioxidant activity and changes of ascorbic acid and colour by different drying and storage in Korean red pepper (Capsicum annuum, L.) / International Journal of Food Science and Technology 41(1):90~95
Bennett DJ / 1968 / Constitution and biosynthesis of capsaicin / J Chem Soc C :442~446
Scoville WL. / 1912 / Note on capsicums / J Amer Pharm Assn 1:453~454
ASTA / 1995 / Official Analytical Method of the ASTA. 2nd ed. Analytical Method 20.1 Extractable Color in Capsicums and Their Oleoresins / American Spice Trade Association
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UCI(KEPA) : I410-ECN-0101-2013-511-001729254