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Analysis of Capsaicinoids in Chili Products

Introduction

Pungency of chili products depends on the amount of capsaicinoids which are naturally present in bell peppers or chili peppers. The two main components, capsaicin (69%) and dihydrocapsaicin (22%), are almost twice as strong as the capsaicinoids nordihydrocapsaicin (7%), homodihydrocapsaicin (1%) and homocapsaicin (1%), which are smaller in comparison [1]. Therefore, only capsaicin and dihydrocapsaicin were studied to determine capsaicin levels in chili products

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