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

TABLE 8.

Estimation of capsaicinoid contents in kimchi dumplings

Manufacturer	Kimchi content (%) ^a	Red pepper powder content (%) ^b	Capsaicinoid content (mg/100 g) ^c
Manufacturer	Kimchi content (%) ^a	Red pepper powder content (%) ^b	Mild	Slightly hot	Medium hot	Very hot	Extremely hot
CJ	9.83	0.17	0.046	0.080	0.102	0.150	0.266
CJ	21.14	0.37	0.099	0.170	0.220	0.322	0.572
DW	22.31	0.39	0.104	0.180	0.232	0.340	0.603
DW	32.18	0.57	0.151	0.259	0.334	0.490	0.871
HT	25.0	0.44	0.117	0.202	0.260	0.381	0.677
HT	13.9	0.24	0.065	0.112	0.144	0.212	0.376
PMW	39.53	0.70	0.185	0.319	0.410	0.602	1.070
PMW	24.23	0.43	0.113	0.195	0.252	0.369	0.656
Mean	23.52	0.41	0.110	0.190	0.244	0.358	0.637

^{^a}

Kimchi content was identified from the food labels provided by the manufacturers.

^{^b}

Red pepper content was derived from the kimchi content in Table 3.

^{^c}

Capsaicinoid content was estimated based on the red pepper powder content in kimchi dumplings and the capsaicinoid content in red pepper powder at five levels (Figure 2).