Quantization of Capsaicinoids and Their Distribution in Chili Pepper

Quantization of Capsaicinoids and Their Distribution in Chili Pepper 

The separation of capsaicinoid mixtures is important to assess the Scoville value of food spiced with chili pepper [42]. This Richter scale of pungency was devised by the Arizona pharmacist Scoville in 1902 to measure the pungency of peppers (see also Section 4.8). In its original version, the Scoville scale was sensory, being 

The availability of sophisticated analytical methods to separate and quantify capsaicinoids, has made it possible to study their distribution and kinetics of formation. Capsaicinoids are unevenly distributed in pepper plants and fruits. 

The accumulation of capsaicinoids is also subjected to environmental variables, such as temperature, light, soil moisture, and fertilization level [51]. In general, drought and high night temperatures promote the synthesis of capsaicinoids, explaining the major hotness of peppers gro vn in dry tropical areas compared to those cultivated in more temperate or humid climates. 

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