Peppers, both fresh and dried, are used extensively in cooking throughout the world, and the capsaicinoids found in peppers (such as capsaicin and dihydrocapsaicin) give rise to the spiciness or pungency that many people find desirable.  While peppers are common ingredients in a number of recipes, the migration of these capsaicinoids into food during preparation and cooking is not well understood.  In this project, dry cayenne pepper powder was applied to beef and chicken samples, and after the spice was given some time to migrate into the meat, 100 micron sections were sliced to produce a vertical cross section.  The capsaicinoids were recovered from each section using ultrasonic-assisted extraction and analyzed by gas chromatography-mass spectrometry.  Representative depth profiles will be presented for different capsaicinoid compounds, and further investigations will examine the effect of different preparation methods (<i>e.g.</i> dry spices vs. liquid marinades, addition of salt) on flavor compound migration.

Depth profiling of capsaicinoid migration into meat during preparation

251st National Meeting (2016)

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