FIGURE 1 Average capsaicinoid contents found in different samples of dried hot peppers (A), paprika (B) and ketchup (C) (μmol kg--1 of sample, N = 3).
FIGURE 2 Average capsaicinoid levels found in different samples of hot sauces containing less than 3.5% of peppers (A) and hot sauces containing more than 3.5% of peppers (B) (μmol kg--1 of pepper, N = 3).
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