Study on the Spiciness Classification of Liuzhou Luosifen
Refer to GB/T 21266-2007 to detect the content of capsaicin in Liuzhou Luosifen soup,chili oil and their mixture.Capsaicin basically exists in chili oil,and the content of capsaicin in soup is low.To align with GB/T 21265-2007,the method for detecting capsaicin like substances in chili oil using ethanol as the extraction solvent was optimized;compare the sensory spiciness under three conditions of direct tasting,hot water mixing,and Luosifen mixing,and use electronic tongue to distinguish samples with different spiciness,the results indicate that taste together with Luosifen to reflect the actual spiciness;by calculating the amount of oil consumed when eating Luosifen,combining with the detection results of capsaicin substances,and comparing with other spiciness grades,the spiciness grading method of Luosifen was obtained:with the single intake of 0.000 09 g,0.000 15～0.000 20 g,0.000 18～0.000 25 g and above of capsaicin substances in Luosifen,the sense organs of mild,medium and extra spiciness could be obtained respectively;based on this,combined with the amount of oil,the combination of capsaicin content,oil content,and spiciness can be calculated;this study can provide a reference for the production of Luosifen,consumers purchase and the sensory perception of other samples.
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