Capsicum oleoresin

Chemical Properties

Under the name of capsicum, the fruits of various species of the family Solanaceae are used extensively as pungent food additives. Commercially, the fruits of Capsicum annuum and its varieties are known under the names of Spanish pepper, poivrons and paprika. The fruits of C. frutescens are known as chiles, although the term chiles may be used to indicate any variety of capsicum. The orange-red powder of the fruits from which the most pungent parts are removed is known as rosenpaprika. In the United States, this is simply paprika. It is recognized that approximately five species and their hybrids contribute to all sources of “peppers.” The fruits are the part used. Capsicum is mild to highly pungent. Capsicum was first described in the late 1400s by a physician who accompanied Columbus to the West Indies.

Chemical Properties

Capsicum oleoresin is a prepared oleoresin extract that consists of resinous matter and a liquid phase, which is not volatile with steam. Oleoresin is obtained by solvent extraction of the dried ripe fruit of C. frutescens L. or C. annuum L. var. conoides Irish with subsequent removal of the solvent. It has a characteristic odor and an extremely strong bite.

Physical properties

It is a clear-red, light-amber or a dark-red viscous liquid.

Occurrence

Capsicum is found in tropical areas of the Americas.

Uses

Carminative; counterirritant (external).

Definition

Extractives and their physically modified derivatives. It is a product which may contain resin acids and their esters, terpenes, and oxidation or polymerization products of these terpenes.

Taste threshold values

The characteristic flavor of capsaicin can be detected in concentrations as low as 1 part in 11 million in aqueous solutions.