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Li De-Jian, Li Yan-Fei, Li Hong-Jun, Zhou De-Cai, Hu Chong-Xia, Gan Ren-You, Corke Harold, Li Hua-Bin, Zhang Li. An introduction to the "Li Spicy Unit" for the pungency degree of spicy foods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES. JAN 1 2020. DOI: 10.1080/10942912.2019.1711116
来源：INTERNATIONAL JOURNAL OF FOOD PROPERTIES
发布时间：2020-02-05
作者：甘人友(通讯作者)
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| 作者: Li, DJ (Li, De-Jian); Li, YF (Li, Yan-Fei); Li, HJ (Li, Hong-Jun); Zhou, DC (Zhou, De-Cai); Hu, CX (Hu, Chong-Xia); Gan, RY (Gan, Ren-You); Corke, H (Corke, Harold); Li, HB (Li, Hua-Bin); Zhang, L (Zhang, Li) | ||||||
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| 影响因子 (2018 年): 1.398 | ||||||
| 摘要: 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. | ||||||
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| 语言: English | ||||||
| 文献类型: Article | ||||||
| 作者关键词: Hotpot; spicy foods; pungency degree; Li Spicy Unit; capsaicinoids; sensory evaluation | ||||||
| KeyWords Plus: PERFORMANCE LIQUID-CHROMATOGRAPHY; CAPSAICINOIDS; PEPPERS | ||||||
| 地址: [Li, De-Jian; Li, Yan-Fei; Zhou, De-Cai; Hu, Chong-Xia; Zhang, Li] Chongqing Dezhuang Agr Prod Dev Co Ltd, Chongqing Hotpot Condiment & Dishes Engn Technol, Chongqing 401336, Peoples R China. [Li, Hong-Jun] Southwest Univ, Coll Food Sci, Chongqing, Peoples R China. [Gan, Ren-You] Chinese Acad Agr Sci, Inst Urban Agr, Chengdu 610213, Peoples R China. [Gan, Ren-You; Corke, Harold] Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai, Peoples R China. [Li, Hua-Bin] Sun Yat Sen Univ, Sch Publ Hlth, Dept Nutr, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou, Peoples R China. |
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| 通讯作者地址: Zhang, L (通讯作者)，Chongqing Dezhuang Agr Prod Dev Co Ltd, Chongqing Hotpot Condiment & Dishes Engn Technol, Chongqing 401336, Peoples R China. Gan, RY (通讯作者)，Chinese Acad Agr Sci, Inst Urban Agr, Chengdu 610213, Peoples R China. |
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| 电子邮件地址: ganrenou@yahoo.com; 30433338@qq.com | ||||||
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| Web of Science 类别: Food Science & Technology | ||||||
| 研究方向: Food Science & Technology | ||||||
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This work was supported by the Chongqing Dezhuang Agricultural Products Development Co., Ltd. |
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