Did you know that it was Thin Layer Chromatography that first allowed us to measure exactly how “hot” spicy food is?
The presence of other compounds related to capsaicin in Capsicum extracts was detected by Kosuge et al. (1961) and Friedrich and Rangoonwala (1965) using paper and thin-layer chromatography methods respectively. Kosuge named the new compound in his sample dihydrocapsaicin, which was observed present in a ratio of 3 : 7 with capsaicin. Other investigations by Todd and Perun (1961), Morrison (1967), Hollo eta!. (1969) and Hartman (1970) also indicated the occur- rence of one or more compounds related to capsaicin in extracts of products.
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