Electronic Nose Based Alternative Method for the Determination of Capsaicin in Hot Chili Pepper
Abstract
The aim of the present study is to examine the EN aptitude to evaluate different pepper brands' freshness by repeated measurements of chosen pepper samples. This, in addition to study the possibility of differentiation and classification of Bell, Thai and Scotch Bonnet pepper brands, available in the Italian market.
- Publication:
-
Sensors and Microsystems
- Pub Date:
- December 2000
- DOI:
- Bibcode:
- 2000semi.conf..248M