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Abstract
The chromatographic analysis of capsaicinoids and of oleoresin capsicum can indicate relative amounts of the pungent components and the sources of the samples. The present work describes gas chromatographic analyses of several natural and synthetic capsaicins as well as several oleoresins. Use of a high-temperature stationary phase allows good separation of the three major components of oleoresin capsicum. Differences between samples from various sources could be easily seen, both in the general pattern of the chromatograms and in the relative quantities of the major components. Analysis times were relatively short and no chemical derivatization was required.