An introduction to the “Li Spicy Unit” for the pungency degree of spicy foods
Spicy foods are very popular in many countries of the world, but there is still a lack of a simple and intuitive unit to characterize the pungency degree of spicy foods. In this study, the pungency degrees of Spicy Hotpot were evaluated by a large-scale consumer testing, and six levels of pungency d...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2019.1711116 |
| _version_ | 1818844714042916864 |
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| author | De-Jian Li Yan-Fei Li Hong-Jun Li De-Cai Zhou Chong-Xia Hu Ren-You Gan Harold Corke Hua-Bin Li Li Zhang |
| author_facet | De-Jian Li Yan-Fei Li Hong-Jun Li De-Cai Zhou Chong-Xia Hu Ren-You Gan Harold Corke Hua-Bin Li Li Zhang |
| author_sort | De-Jian Li |
| collection | DOAJ |
| description | Spicy foods are very popular in many countries of the world, but there is still a lack of a simple and intuitive unit to characterize the pungency degree of spicy foods. In this study, the pungency degrees of Spicy Hotpot were evaluated by a large-scale consumer testing, and six levels of pungency degree were graded and connected with contents of main capsaicinoids (CMC) in Spicy Hotpot, from which a new unit of pungency degree was established, the “Li Spicy Unit” (LSU), with the equation: LSU = 10.369 ln (CMC) + 65.264. In addition, it was found that LSU was also suitable for evaluating the pungency degree of several other spicy foods. Therefore, LSU can be a good indicator of the pungency degree of diverse spicy foods. The new LSU can provide an easy tool for public education to help consumers pick spicy foods with a suitable pungency degree. |
| first_indexed | 2024-12-19T05:18:09Z |
| format | Article |
| id | doaj.art-afcc64b64752449aae8ec27bf448ea31 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-12-19T05:18:09Z |
| publishDate | 2020-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-afcc64b64752449aae8ec27bf448ea312022-12-21T20:34:36ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862020-01-0123110811510.1080/10942912.2019.17111161711116An introduction to the “Li Spicy Unit” for the pungency degree of spicy foodsDe-Jian Li0Yan-Fei Li1Hong-Jun Li2De-Cai Zhou3Chong-Xia Hu4Ren-You Gan5Harold Corke6Hua-Bin Li7Li Zhang8Chongqing Dezhuang Agricultural Products Development Co., LtdChongqing Dezhuang Agricultural Products Development Co., LtdSouthwest UniversityChongqing Dezhuang Agricultural Products Development Co., LtdChongqing Dezhuang Agricultural Products Development Co., LtdChinese Academy of Agricultural SciencesShanghai Jiao Tong UniversitySun Yat-sen UniversityChongqing Dezhuang Agricultural Products Development Co., LtdSpicy foods are very popular in many countries of the world, but there is still a lack of a simple and intuitive unit to characterize the pungency degree of spicy foods. In this study, the pungency degrees of Spicy Hotpot were evaluated by a large-scale consumer testing, and six levels of pungency degree were graded and connected with contents of main capsaicinoids (CMC) in Spicy Hotpot, from which a new unit of pungency degree was established, the “Li Spicy Unit” (LSU), with the equation: LSU = 10.369 ln (CMC) + 65.264. In addition, it was found that LSU was also suitable for evaluating the pungency degree of several other spicy foods. Therefore, LSU can be a good indicator of the pungency degree of diverse spicy foods. The new LSU can provide an easy tool for public education to help consumers pick spicy foods with a suitable pungency degree.http://dx.doi.org/10.1080/10942912.2019.1711116hotpotspicy foodspungency degreeli spicy unitcapsaicinoidssensory evaluation |
| spellingShingle | De-Jian Li Yan-Fei Li Hong-Jun Li De-Cai Zhou Chong-Xia Hu Ren-You Gan Harold Corke Hua-Bin Li Li Zhang An introduction to the “Li Spicy Unit” for the pungency degree of spicy foods International Journal of Food Properties hotpot spicy foods pungency degree li spicy unit capsaicinoids sensory evaluation |
| title | An introduction to the “Li Spicy Unit” for the pungency degree of spicy foods |
| title_full | An introduction to the “Li Spicy Unit” for the pungency degree of spicy foods |
| title_fullStr | An introduction to the “Li Spicy Unit” for the pungency degree of spicy foods |
| title_full_unstemmed | An introduction to the “Li Spicy Unit” for the pungency degree of spicy foods |
| title_short | An introduction to the “Li Spicy Unit” for the pungency degree of spicy foods |
| title_sort | introduction to the li spicy unit for the pungency degree of spicy foods |
| topic | hotpot spicy foods pungency degree li spicy unit capsaicinoids sensory evaluation |
| url | http://dx.doi.org/10.1080/10942912.2019.1711116 |
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