Journal of Taiwan Agricultural Research

Author:Shu-Chin Lo* and San-Tai Wang

Abstract:

    The correlations between capsaicinoid content and sensory evaluation, and the effect of different sodium chloride concentration and additive agents on the quality of pepper paste have been studied for providing more choice to the manufacturers and consumers. It was found that the capsaicinoid content and sensory evaluation was highly positively correlated (r=0.93). This indicated that the degree of pungency in pepper could be determined by instrumental analysis. Rancidity didn’t appear on pepper pastes under the condition of 14% sodium chloride or above for 30 days. The best condition for making pepper paste was found to be 10% garlic, 10% rice wine, 3% monosodium glutamate, 3% sugar, and 20% soybean oil. However, anise, chinese prickly ash would lower the sensory rating. Addition of 5% pickled black bean would make the pepper paste darker in color and tasted somewhat like bean paste, but still favorably accepted by consumer panel.

Key words:Pepper, Capsaicinoid, Sensory evaluation, Fermentation

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