2009_Book_FoodChemistry

980 22 Spices, Salt and Vinegar
Table 22.9. Compounds present in spices causing a hot burning organoleptic perception
Name Structure Occurrence a Relative
pungency b
Piperine c Pepper (1) 1.0
Piperanine Pepper (1) 0.5
Piperylin Pepper (1) 0–1 d
Gingerol Ginger (17) 0.8
Shogaol Ginger (17) 1.6
Capsaicin Capsicum (4; 7) 150–300 d
Capsicum (4; 7)
like Capsaicin
Dihydrocapsain
Nordihydrocaicin
Capsicum (4; 7)
75% Capsaicin
a The numerals in brackets refer to Table 22.1.
b Reference: pungency of piperine = 1.
c The corresponding cis,trans-compound is devoid of pungent taste.
d Literature 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