HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Marshall, J. T. Articles by Doperalski, V. L. Search for Related Content PubMed Articles by Marshall, J. T. Articles by Doperalski, V. L.

Jalapeno Pepper Pungency as a Quality Control Factor for Process Cheese¹

Frigo Cheese Corporation, Lena, WI 54139
594 Redwing Lane Grand Junction, CO 81501

ABSTRACT

Objectives were to compare methods of pungency quantitation, to survey pungency in jalapenos from various sources, and to determine if sensory evaluations of process cheese pungencies would vary according to source of pepper or pepper concentration. Capsaicin (major pungency compound) was measured by the Scoville method, ultraviolet absorbance, and by gas-liquid chromatography. Jalapenos from eight sources (including fresh, frozen, canned, pickled, and dried) varied in pungency from 3,400 to 15,000 Scoville units, and capsaicin means were 1.01, 1.11, and 1.23 mg/g dried pepper, as measured by ultraviolet absorption, gas liquid chromatography, and the Scoville method, respectively. Correlation coefficients for the Scoville method and ultraviolet absorption were .96 and .90. Selected peppers, ranging from 3,400 to 12,200 Scoville units, were used to formulate process cheese with 3% peppers. A 500 Scoville unit difference between pepper lots was detected in cheese made from milder peppers, 3,400 versus 3,900 Scoville units, but for moderately hot peppers, 7,900 versus 8,800 Scoville units, a 900 Scoville unit difference was not detected. Process cheese also was formulated with 1, 2, 3, 4, and 5% peppers from a single source (pickled, 3,900 Scoville units). For 1 to 4%, panelists noted differences in pungency when the pepper percentage changed two units; 5% was hotter than 4%. All three quantitation methods were acceptable. To minimize sensory differences in process cheese with jalapeno peppers, the capsaicin content should be standardized.

¹ Contribution 80-419-j, Department of Animal Sciences and Industry, Agricultural Experiment Station, Kansas State University, Manhattan 66506.