ISSN:0099-0248    

DOI:10.1080/10408398509527411

出版商:Taylor & Francis Group    

年代:1985

数据来源: Taylor

摘要:

The genusCapsicum(Fam.Solanaceae)was known to ancient cultures and was more recently historically associated with the discovery of the New World. This genus provides many species and varieties used in flavoring foods popular in the cuisines of many parts of the world. From the pungent chilli to the colorful paprika and the bell pepper, with its remarkable aroma, the genus is of great interest for its chemistry, sensory attributes, and physiological action. TheCapsicums, among the spices, are second only to black pepper in trade both in volume and value. The production of the different pungency forms, the processed seasonings, and the concentrated oleoresins, through technologically advanced processes and in specified standard grades, are critically reviewed. The pungency ofCapsicumfruits, its evaluation, chemical structure relationship, its increasing acceptance and preference by a variety of populations are of great research interest. The wide traditional use in the growing regions and its intense physiological effects have attracted the attention of researchers of many different disciplines. These aspects are reviewed in four sequential parts. Part I deals with history, botany, cultivation, and primary processing.

ISSN:0099-0248    

DOI:10.1080/10408398509527412

出版商:Taylor & Francis Group    

年代:1985

数据来源: Taylor