. 2020 Jul 16;8(8):4611–4624. doi: 10.1002/fsn3.1785

TABLE 6.

Estimation of red pepper powder and capsaicinoid content in red pepper paste

	Red pepper powder (%) ^a	Corrected red pepper powder (%) ^b	Capsaicinoid content ^c (mg/100 g)
	Red pepper powder (%) ^a	Corrected red pepper powder (%) ^b	Mild	Slightly hot	Medium hot	Very hot	Extremely hot
Red pepper paste (100%)	11.3	10.2	2.71	4.66	6.00	8.81	15.64
Red pepper paste (80%) with vinegar	9.0	8.14	2.16	3.73	4.80	7.05	12.51
Red pepper paste (25%) with soybean paste	2.8	2.54	0.68	1.16	1.50	2.20	3.91

^{^a}

Red pepper powder contents were identified from food labels.

^{^b}

Red pepper powder contents were corrected for capsaicinoid loss (10%) during fermentation.

^{^c}

Capsaicinoid contents were estimated based on the red pepper powder content in red pepper paste and the capsaicinoid content of red pepper powder at five levels (Figure 2).