Analytical Methods Applied to Capsicum

Abstract

Several different instrumental methods are currently applied to the analysis of Capsicum and these methods are becoming more reliable as scientific knowledge advances. For instance, the first method used to indicate the capsaicinoid content of Capsicum fruits was an organoleptic method: the Scoville heat test. Despite the many analytical issues inherent in organoleptic methods, the pungency scale provided by this method is still used today and the development of several high-performance techniques began by comparing their results with the Scoville heat test. Capsicum are currently analysed by colorimetric, spectrophotometric, chromatographic, electrochemical and spectroscopic methods. Each of these methods has advantages and disadvantages in terms of operational cost, accuracy, repeatability, the influence of the matrix, the working range and whether they provide qualitative or quantitative data. Chromatography and nuclear magnetic resonance spectrometry can provide quantitative data at microscale concentrations of the major and minor capsaicinoids, but have high operational costs, whereas electrochemical methods can quantify capsaicin and dihydrocapsaicin on a considerably reduced timescale and at lower cost. The key factor is to be aware of which method is most suitable for each situation and to use them effectively.