References
- ASTA. 1997. Official analytical method of the American spice trade association. 4th Edition Method 21.3, American Spice Trade Association, Englewood Cliffs, NJ, USA.
- Barbero, G. F., A. Liazid, M. Palma and C. G. Barroso. 2008. Fast determination of capsaicinoids from peppers by high-performance liquid chromatography using a reversed phase monolithic column. Food chemistry 107:1276-1282. https://doi.org/10.1016/j.foodchem.2007.06.065
- Chai, J. Y., M. S. Kim, I. K. Han, S. Y. Lee and I. H. Yeo. 1994. Relationships between the content and sensory evaluation of pungent principles in red pepper. Journal of the Korean Society of Analytical Sciences 7(4):541-545 (In Korean, with English abstract).
- Choi, S. H. 2008. Studies on the development of a novel analytical method of pungent compounds (capsaicinoids) in hot peppers and its application to pepper-containing foods. PhD diss. Gyeongju, Korea: Uiduk University, Department of food service management (In Korean, with English abstract).
- Cho, R. K., J. H. Hong, H. K. Kim and M. H. Park. 1990. Rapid quality evaluation of dried red pepper by near-infrared spectroscopy. Korean Journal of Food Science and Technology 22(6):675-680 (In Korean, with English abstract).
- Choi, S. M., Y. S. Jeon and K. Y. Park. 2000. Comparison of quality of red pepper powders produced in Korea. Korean Journal of Food Science and Technology 32(6): 1251-1257 (In Korean, with English abstract).
- Claver, A. G., M. A. Andres, J. Abadia, R. G. Ortega and A. A. Fernandez. 2006. Determination of capsaicin and dihydrocapsaicin in capsicum fruits by liquid chromatography-electrospray/time-of-flight mass spectrometry. Journal of Agricultural and Food Chemistry 54(25):9303-9311. https://doi.org/10.1021/jf0620261
- Cooper, T. H., J. A. Guzinski and C. Fisher. 1991. Improved high-performance liquid chromatography method for the determination of major capsaicinoids in capsicum oleoresins. Journal of Agricultural and Food Chemistry 39(12):2253-2256. https://doi.org/10.1021/jf00012a031
- Hwang, I. G., H. Y. Kim, J. S. Lee, H. R. Kim, M. C. Cho, I. B. Ko and S. M. Yoo. 2011. Quality characteristics of Cheongyang pepper (Capsicum annuum L.) according to cultivation region. The Korean Society of Food Science and Nutrition 40(9):1340-1346 (In Korean, with English abstract). https://doi.org/10.3746/jkfn.2011.40.9.1340
- Iwamoto, M., R. K. Cho, J. Uozumi and K. Iino. 1984. Near infrared reflectance spectrum of red pepper and its applicability to determination of capsaicin content. Nippon Shokuhin Kogyo Gakkaishi 31(2):120-125. https://doi.org/10.3136/nskkk1962.31.2_120
- Kim, S. A., K. S. Kim and J. B. Park. 2006. Changes of various chemical components by the difference of the degree of ripening and harvesting factors in two singleharvested peppers (Capsicum annuum L.). Korean Journal of Food Science and Technology 38(5):615-620 (In Korean, with English abstract).
- Lee, C. Y., S. K. Woo, Y. S. Lee and I. B. Kwon. 1989. Analysis of Pungent Principles of Capsicum Fruit by HPLC. Korean Journal of Food Hygiene 4(3):191-198 (In Korean, with English abstract).
- Lee, W. M., T. I. Hong and J. Y. Yoon. 1995. Development of NIRS method to measure capsaisin content in pepper fruit. Korean Journal of Horticultural Science and Technology 13(1):322-323 (In Korean, with English abstract).
- Lim, J. G., M. S. Kim, I. S. Baek, C. Y. Mo, H. Y. Lee, S. W. Kang, K. J. Lee and G. Y. Kim. 2013. Prediction of the melamine particle concentration in milk powder using hyperspectral reflectance imaging and partial least square regression model. Food Engineering Progress 17(4):377-387 (In Korean, with English abstract). https://doi.org/10.13050/foodengprog.2013.17.4.377
- Mo, C. Y., M. Hasegawa, K. J. Lee, J. G. Lim, M. S. Kim, S. W. Kang, H. D. Lee, H. H. Bae, D. Y. Kim and B. K. Cho. 2013. Development of a non-destructive on-line pungency measurement system for red-pepper powder. Journal of the Faculty of Agriculture, Kyushu University 58(1): 137-144.
- Mo, C. Y., S. W. Kang, K. J. Lee, J. G. Lim, S. K. Cho and H. D. Lee. 2011. Development of prediction model for capsaicinoids content in red pepper powder using near-infrared spectroscopy-particle size effect. Food Engineering Progress 15(1):48-55 (In Korean, with English abstract).
- Mo, C. Y., K. J. Lee, J. G. Lim, S. W. Kang, H. D. Lee and B. K. Cho. 2012. Development of non-destructive pungency measurement technique for red pepper powder produced in different domestic origins. Journal of Agricultural Science, Chungnam National University 39(4):603-612 (In Korean, with English abstract).
- Nam, G. B., Y. Y. Lee and J. H. Ha. 2013. Determination of capsaicinoids in red pepper powder using ultra high performance liquid chromatography. Journal of Analytical Science and Technology 26(4):256-261 (In Korean, with English abstract). https://doi.org/10.5806/AST.2013.26.4.256
- Norris, K. H. 1964. Reports on the design and development of a new moisture meter. Agricultural Engineering 45:370-372.
- Park, T. S., M. J. Sim, D. E. Kim, S. J. Park and S. I. Cho. 2008. Estimation of optical detection and quantitative analysis on spicy taste of Korean red pepper powder. In: Proceedings of the Korean society for agricultural machinery, pp. 452-455, Seoul, Korea.
- Shin, H. H and S. R. Lee. 1991. Quality attributes of Korean red pepper according to cultivars and growing areas. Korean Journal of Food Science and Technology 23(3): 296-300 (In Korean, with English abstract).
- Sim, M. J. 2009. Measurement of spicy taste in red pepper powder using near infrared spectroscopy. MS thesis. Seoul, Korea: Seoul National University, Department of Biosystems Engineering.
- Scoville, W. L. 1912. Note on capsicums. Journal of American Pharmacists Association 1:453-454.
Cited by
- On-line fresh-cut lettuce quality measurement system using hyperspectral imaging vol.156, 2017, https://doi.org/10.1016/j.biosystemseng.2017.01.005
- Spatial assessment of soluble solid contents on apple slices using hyperspectral imaging vol.159, 2017, https://doi.org/10.1016/j.biosystemseng.2017.03.015
- Detection of Lettuce Discoloration Using Hyperspectral Reflectance Imaging vol.15, pp.12, 2015, https://doi.org/10.3390/s151129511
- Fluorescence hyperspectral imaging technique for foreign substance detection on fresh-cut lettuce vol.97, pp.12, 2017, https://doi.org/10.1002/jsfa.8262