辣椒及辣椒制品辣度分析研究进展

摘要

对辣椒及辣椒制品中辣味的物质基础和呈味机理、辣度的分类和影响因素、辣度评价方法和分级方法等方面进行了详细的阐述，并对该领域的发展前景进行了展望。%The material basis and formation mechanism of pungency in pepper and pepper products are introduced.The classification and influence factors of pungency degree are described in detail.The evaluation and classification methods of pungency degree are elaborated.The development of this field is prospected.