Peppers are used in cooking worldwide for the flavor and heat that they add to food, but the movement of flavor compounds through food during preparation and cooking is not well understood.  In this project, we analyzed the distribution of two different capsaicinoids (capsaicin and dihydrocapsaicin) as these compounds are principally responsible for the heat imparted by peppers on food.  Ground pepper samples were applied to beef steaks, and the distribution of capsaicinoids along the cross-section of the steak was measured using high performance liquid chromatography.  A microwave-assisted extraction procedure followed by solid phase extraction were utilized to improve the recovery of capsaicinoids from the seasoned beef samples.  Improved understanding of how these flavor compounds diffuse through food during preparation and cooking can inform preparation methods to control the flavor profile of the finished products.

Migration and distribution of capsaicinoids in seasoned beef measured using microwave-assisted high-performance liquid chromatography

247th National Meeting (2014)

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