An Introduction To The "Li Spicy Unit" For The Pungency Degree Of Spicy Foods
INTERNATIONAL JOURNAL OF FOOD PROPERTIES(2020)
Abstract
Spicy foods are very popular in many countries of the world, but there is still a lack of a simple and intuitive unit to characterize the pungency degree of spicy foods. In this study, the pungency degrees of Spicy Hotpot were evaluated by a large-scale consumer testing, and six levels of pungency degree were graded and connected with contents of main capsaicinoids (CMC) in Spicy Hotpot, from which a new unit of pungency degree was established, the "Li Spicy Unit" (LSU), with the equation: LSU = 10.369 ln (CMC) + 65.264. In addition, it was found that LSU was also suitable for evaluating the pungency degree of several other spicy foods. Therefore, LSU can be a good indicator of the pungency degree of diverse spicy foods. The new LSU can provide an easy tool for public education to help consumers pick spicy foods with a suitable pungency degree.
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Key words
Hotpot, spicy foods, pungency degree, Li Spicy Unit, capsaicinoids, sensory evaluation
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