In order to assess the stability of capsaicinoids in toasted processing and in storage, changes of the content of capsaicinoids in rod chili were studied under different heating temperatures and time periods as well as different storage conditions (vacuum vs. non-vacuum package, room temperature vs. refrigerator temperature). The test results indicated that baking temperature (80~180°C) and time (2~16 min) had a remarkable influence on capsaicinoids content (p < 0.01). Under different storage conditions, the content of capsaicinoids dropped wi...
