Q1. ______ shows the highest capsaicinoid bio-accessibility.

1. Green bell peppers
2. Red bell peppers
3. Chilli pepper
4. Black pepper

ANSWER: A. Green bell peppers

• Explanation – Green bell peppers shows the highest capsaicinoid bio-accessibility. In comparison to other peppers, fresh green peppers have the highest capsaicinoid bio-accessibility. As the heat treatment intensity increased, the bio-accessibility of capsaicinoids from green peppers decreased. In red pepper digestions, dietary fat increased the bioaccessibility of capsaicin and dihydrocapsaicin, particularly dihydrocapsaicin. Frozen storage changed the bioaccessibility of capsaicinoids.

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Q2. Capsaicin is an active component of _________.

1. Chilli pepper
2. Black pepper
3. Bell pepper
4. All of the above

ANSWER: A. Chilli pepper

• Explanation: Chili peppers and pepper extracts have a “hot and spicy” flavor due to the food component capsaicin. Capsaicin, a phenolic molecule that gives chili peppers their distinct flavor and pungency, is found in them. Capsaicin is produced in varying amounts by all plants in the Capsicum genus, and it has been used as a spice ingredient and ingested by humans for over 6000 years.

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Q3. ___________ is used to classify the strength of chili peppers.

1. Scoville Health Unit Scale
2. Scoville Hot Unit Scale
3. Scoville Heat Unit Scale
4. Scoville spice unit scale

ANSWER: C. Scoville Heat Unit Scale

• Explanation – The Scoville scale is a technique for determining the pungency or spiciness of spicy peppers. The scale assigns a number rating in Scoville Heat Units based on the amount of capsaicin (the chemical ingredient that generates spicy heat) in a pepper (SHUs). The Scoville Heat Unit Scale is used to categorize chili pepper strength.

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Q4. Capsaicin is __________.

1. Water soluble
2. Alcohol soluble
3. Oil soluble
4. All of the above

ANSWER – D. All of the above

• Explanation: Capsaicin, dihydrocapsaicin, nondihydrocapsaicin, homohydrocapsaicin, homodihydrocapsaicin, and nonivamide are the most common capsaicinoids. Capsaicin (trans-8-methyl-N-vanillyl-6nonenamide) is a colorless and odorless crystalline lipophilic alkaloid with the chemical formula C18H27NO3. It has a molecular weight of 305.40 g/mol and can dissolve in fat, alcohol, and oil. Because the double bond precludes internal rotation, capsaicin exhibits cis/trans isomerism.

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Q5. The naturally occurring content of capsaicinoids in spices ranges typically from _____ in red pepper.

2. 2.5 mg/g
3. 0.1 mg/g
4. 5.5 mg/g
5. 60 mg/g

ANSWER: A. 2.5 mg/g

• Explanation: Capsaicinoids in spices vary in concentration, ranging from 0.1 mg/g in chili pepper to 2.5 mg/g in red pepper and 60 mg/g in oleoresin red pepper. The most common capsaicinoids are capsaicin and dihydrocapsaicin; however, other capsaicinoids exist and are generated in smaller quantities. Capsaicinoids have been found in the stem and leaves of the plant, even though most of the capsaicin is located in the fruit.

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