Chile Pepper Institute, Department of Plant & Environmental Sciences, College of Agricultural, Consumer, and Environmental Sciences, New Mexico State University, 945 College Drive, Las Cruces, 88003, NM, USA.
Chile Pepper Institute, Department of Plant & Environmental Sciences, College of Agricultural, Consumer, and Environmental Sciences, New Mexico State University, 945 College Drive, Las Cruces, 88003, NM, USA.
Appetite. 2017 Oct 1;117:186-190. doi: 10.1016/j.appet.2017.06.026. Epub 2017 Jun 27.
Chile peppers are one of the most important vegetable and spice crops in the world. They contain capsaicinoids that are responsible for the characteristic burning (pungency) sensation. Currently, there are 22 known naturally occurring capsaicinoids that can cause the heat sensation when consumed. Each produces a different heat sensation effect in the mouth. A need exists for a standard and new terminology to describe the complex heat sensation one feels when eating a chile pepper. A comprehensive set of descriptors to describe the sensory characteristics of chile pepper heat was developed. It was validated with trained panelists tasting samples representing the five domesticated species and 14 pod-types within these species. Five key attributes that define and reference a lexicon for describing the heat sensation of chile peppers were determined to describe the heat sensation in any product, and importantly, can be used in the food industry worldwide.
智利辣椒是世界上最重要的蔬菜和香料作物之一。它们含有辣椒素，这是造成辣椒独特的灼烧感（辣味）的原因。目前，已知有 22 种天然存在的辣椒素，食用后会产生灼热感。每一种都会在口腔中产生不同的灼热感效果。因此，需要有一个标准和新的术语来描述食用辣椒时所感受到的复杂灼热感。我们开发了一套全面的描述符来描述辣椒灼热感的感官特征。该描述符通过品尝代表五个驯化种和这些种内 14 个荚型的样本的训练有素的品尝小组成员进行了验证。确定了五个关键属性，这些属性定义并参考了描述辣椒灼热感的词汇，以描述任何产品的灼热感，重要的是，这些属性可以在全球食品工业中使用。
