In order to introduce spicy taste ratings of Chilipepper(powdered) and Kimchi, many kinds of products incirculation were selected as specimens and the correlation of thesensory taste results and capsaicinoids contents were analyzed.When compared the spicy taste levels(capsaicinoids) of specimenswith their sensory test results, they were found that capsaicinoidscontent(capsaicin and dihydrocapsaicin) and sensory test resultshad a high correlation (R2) at more than 0.9 in HPLC analyzingmethod.Categorizing the pungency of the Chili pepper(powdered) intofive levels best reflected the status of Chili pepper products onthe market(mild hot, slight hot, medium hot, very hot, extremehot), while the Kimchi into three levels reflected the status ofKimchi products on the market(mild hot, medium hot, very hot).capsaicinoids contents of five levels in Chili pepper(powdered)were less than 150 mg/kg, 150~300 mg/kg, 300~500 mg/kg,500~1,000 mg/kg and more than 1,000 mg/kg. capsaicinoidscontents of three levels in Kimchi were less than 4 mg/kg, 4~12mg/kg, and more than 12 mg/kg
