Duman, Ahmet DoganMavi, KazimArpaci, Bekir BulentDidin, MustafaDuman, Dilara Sena2024-09-182024-09-1820211018-46191610-2304https://hdl.handle.net/20.500.12483/8767Spices are used as flavoring, coloring, and preserving agents in foodstuff. Pepper plants (Capsicum ammum L.) area commercially grown as ornamental (plants or fruits) or to produce fruits. Pepper fruits are consumed fresh or processed as dried product (crushed, paste, spice, powder. flake, seasonings, oleoresin, etc.). Capsicum family has a long history of cultivation and utilization as a food product. In general, the consumer's choice depends on various quality characteristics. As an ancestral spice. red chilli peppers are pungent and edible fruit obtained from many varieties within the Capsicum genus (over 90 and also 2000 species). Red chilli pepper demonstrates good quality degree due to the existence of phytochemicals, colour, taste, flavor, smell, and bitterness. In this study, the liquid chromatography (LC) procedure was employed for the investigation of pungency and Scoville Heat Unit (SHU) in a total 21 different genotypes of Capsicum species.eninfo:eu-repo/semantics/closedAccessChilli pepperCapsicumPungencySHUCapsaicinoidsCapsicumArticle30121296912975WOS:000728493300031Q4