Reliable measurements of flavor compounds in fermented food are key for the characterization and standardization of commercial mass production. Among several important flavor compounds, capsaicinoids provide spiciness, one of the most important tastes in traditional Korean kimchi (seasoned and fermented vegetables). In this study, isotope dilution-liquid chromatography/mass spectrometry (ID-LC/MS/MS) was developed as a higher-order reference method for the accurate measurement of capsaicinoids to provide reference materials for reliable measurements and standardization in the kimchi industry. The developed method was validated by measuring gravimetrically fortified samples, and its performance parameters were evaluated. The method showed excellent repeatability (n ≥ 5) and reproducibility with ˂ 1% relative standard deviation. The overall measurement uncertainty for individual capsaicinoids was < 3% at the level of 0.05 mg/kg or higher. Thus, the developed method exhibited a higher-order metrological quality.

发酵食品中风味化合物的可靠测量是商业批量生产的表征和标准化的关键。在几种重要的风味化合物中，辣椒素具有辣味，这是传统韩国泡菜（调味和发酵蔬菜）中最重要的味道之一。在这项研究中，开发了同位素稀释液相色谱/质谱法（ID-LC / MS / MS）作为辣椒素类化合物准确测量的高级参考方法，从而为泡菜行业中可靠的测量和标准化提供参考材料。通过测量重量强化样品验证了该方法的有效性，并对其性能参数进行了评估。该方法表现出优异的可重复性（Ñ ≥5）和相对标准偏差relative 1％的重现性。在0.05 mg / kg或更高的水平下，单个类辣椒素的总体测量不确定度<3％。因此，所开发的方法表现出较高的计量质量。