Bitterness of sweet pepper(Capsicum annu
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Príbela, A. ;Píry, J. ;Karovičová, Jolana ;Kováčová, Mária ;Michnya, F.
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Article
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1995
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John Wiley and Sons
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English
⚖ 404 KB
Bitter compounds production in fresh green sweet pepper fruits was studied. The fruits were extracted with isobutanol and the extracts sensory evaluated. The threshold concentrations were compared with the one of chinine hydrochloride. The proportion of these values expresses a bitterness value. It