Plant Resources
- 제8권1호
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- Pages.17-26
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- 2005
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- 1226-8771(pISSN)
Comparative Chemical Composition among the Varieties of Korean Chili Pepper
- Lee Jang-Soo (Dong Won Nong San Seed Co.) ;
- Kang Kwon-Kyoo (Department of Horticulture, Hankyong National University) ;
- Hirata Yutaka (Graduate School of Agriculture, Tokyo University of Agriculture & Technology) ;
- Nou Ill-Sup (Faculty of Plant Science and Production, Sunchon National University) ;
- Thanh Vo Cong (College of Agriculture, Cantho University)
- 발행 : 2005.04.01
초록
From the point of breeding view for our future, 20 Korean varieties of red pepper for the contents of capsaicinoids, free amino acids, free fatty acids and organic acids with powder product and eating qualities were chosen, and the sensory properties of their water and ethanol extract were compared in order to investigate the influence of the composition of test components on sensory acceptability of Korean red pepper. The composition of taste components in red pepper powder varied wildly depending on the varieties; total capsaicinoids content variety from 0.029 to