ArticleFrontiers in nutrition2025
Differentiation of volatile organic compounds in chili powders of different spiciness levels via E-nose, HS-GC-IMS, and chemometrics.
Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
3 citing papers in PubMed.
- Analysis of nutritional components and flavor compounds in naturally fermented, fermentation agent-fermented, and unfermented multi-grain pancakes.Food chemistry: X · 2026Article
- Dynamic evolution of pungency and aroma profiles in eight pepper cultivars of three Capsicum species at different fruit maturation.Food chemistry: X · 2026Article
- Quantitative profiling of capsaicin content in seven chili pepper cultivars using optimized HPLC.Frontiers in plant science · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Introduction: Chili powder is a widely used seasoning whose pungency largely depends on its capsaicin content and volatile compounds. Methods: This study evaluated the capsaicin levels and pungency of three commercial chili powders labeled light, medium, and strong using a pungency meter. Volatile organic compounds (VOCs) were analyzed via electronic nose and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) coupled with multivariate statistical analyses. Results: Capsaicin concentrations in the medium and strong chili powders were significantly greater than those in the light group ( Conclusion: Chili powders with varying spiciness levels exhibit notable differences in capsaicin content, VOC profiles, and distinctive flavor markers, which can be effectively characterized through integrated sensory and chemical analyses.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.