Table 4. Capsaicinoids contents of commercial kimchi seasoning

Sample	Capsaicin (mg/kg)	Dihydrocapsaicin (mg/kg)	Capsaicinoids (mg/kg)¹⁾
CKS01²⁾	11.08±0.40^f³⁾	8.38±0.18^g	19.46±0.55^g
CKS02	20.10±0.52^d	12.67±0.48^e	32.77±0.99^e
CKS03	8.35±0.18^g	5.73±0.04^h	14.07±0.22^h
CKS04	13.77±0.24^e	9.49±0.05^f	23.26±0.27^f
CKS05	3.74±0.08^h	2.95±0.03ⁱ	6.69±0.07ⁱ
CKS06	11.58±0.42^f	8.29±0.25^g	19.87±0.67^g
CKS07	50.97±0.42^a	28.21±0.37^a	79.18±0.76^a
CKS08	32.87±0.76^b	23.73±0.32^b	56.6±0.99^b
CKS09	19.28±0.86^d	15.77±0.73^d	35.05±1.58^d
CKS10	29.95±0.16^c	21.94±0.30^c	51.89±0.43^c

Capsaicinoids are the sum of capsaicin content and dihydrocapsaicin content.
Commercial kimchi seasoning.
Means followed by different superscripts in each column are significantly different at p〈0.05 by Tukey’s multiple range test.