Capsicum--production, technology, chemistry, and quality--Part II. Processed products, standards, world production and trade - PubMed (original) (raw)

Review

Capsicum--production, technology, chemistry, and quality--Part II. Processed products, standards, world production and trade

V S Govindarajan. Crit Rev Food Sci Nutr. 1986.

Erratum in

CRC Crit Rev Food Sci Nutr 1987;25(3):283

Abstract

Capsicums, as a spice, have been known since the beginning of civilization and historically associated with the discovery of the New World. The genus Capsicum (Fam. Solanaceae) provides many varieties and adds color, pungency, and aroma to the cuisines of most of the world. From the pungent chilli, of interest also to pharmaceuticals, to the colorful paprika and the bell capsicums with its remarkable aroma, the genus has been of great interest for its chemistry and physiological action. Pungency as a sensory attribute, its evaluation, structure-activity relationship, and its increasing acceptance and preference by diverse populations of the world are of great interest to many research disciplines. In a comprehensive review of all aspects in four sequential parts, Part I deals with History, Botany, Cultivation, and Primary Processing (CRC Critical Review, Food Science and Nutrition). The Capsicums among the spices are second only to black pepper in trades both in volume and value. The production of the different forms of this spice as ground, specialty seasonings, and as the concentrated oleoresins through technologically advanced processes, proposed newer products, the standard to control quality of the different products, world production, trade, and prospects are reviewed in detail in this, Part II.

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Capsicum--production, technology, chemistry, and quality--Part II. Processed products, standards, world production and trade - PubMed (original) (raw)