Food Chemistry

980 22 Spices, Salt and Vinegar

Table 22.9.Compounds present in spices causing a hot burning organoleptic perception

Name Structure Occurrencea Relative
pungencyb

Piperinec Pepper (1) 1. 0

Piperanine Pepper (1) 0. 5

Piperylin Pepper (1) 0–1d

Gingerol Ginger (17) 0. 8

Shogaol Ginger (17) 1. 6

Capsaicin Capsicum (4; 7) 150–300d

Dihydro-
capsain

Capsicum (4; 7) like Capsaicin

Nordihydro-
caicin

Capsicum (4; 7) 75% Capsaicin

aThe numerals in brackets refer to Table 22.1.
bReference: pungency of piperine = 1.
cThe correspondingcis,trans-compound is devoid of pungent taste.
dLiterature data are within the range of values presented.

tion, hexanal causes an aroma defect in ginger
oleoresins.
The concentration of the capsaicinoids XXX,
XXXI, and XXXII (Table 22.9) in the fruits

of capsicum or in various other pepper plants

depends on the variety, cultivation, drying and

storage conditions, and varies between 0.01 and

1 .2%. These compounds are the most pungent