Academic Journal
HS–SPME combined with GC–MS and GC–O for characterization of key aroma-active compounds in fruity and grassy peppers (Capsicum chinense Jacq.)
| Title: | HS–SPME combined with GC–MS and GC–O for characterization of key aroma-active compounds in fruity and grassy peppers (Capsicum chinense Jacq.) |
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| Authors: | Qingyun Shan, Yu Wan, Jude Liang, Wanjuan He, Jing Zeng, Wenhui Liang, Siwei Xiong, Meiling Zhang, Bing Wang, Xuexiao Zou, Cheng Xiong, Feng Liu |
| Source: | Food Chemistry: X, Vol 24, Iss , Pp 101944- (2024) |
| Publisher Information: | Elsevier, 2024. |
| Publication Year: | 2024 |
| Collection: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| Subject Terms: | Pepper, Grassy aroma, Fruity aroma, Volatiles, Sensory evaluation, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| More Details: | Pepper (Capsicum spp.) is highly popular due to its unique flavor. However, there was limited research on the primary volatiles that influence the different flavors of fresh peppers. In this study, peppers with three aroma compound types denoted as “grassy,” “fruity,” and “no special aroma” (control) were analyzed using sensory evaluation combined with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). Altogether, 393 volatiles were identified by GC–MS, and the main volatiles in peppers (C. chinense Jacq.) were esters and terpenoids. GC–O and relative odor activity value analysis revealed that 2-isobutyl-3-methoxypyrazine had a highly bitter, spicy aroma intensity in all peppers. Hexanal and trans-2-hexenal were the main aroma-active compounds in grassy peppers. In addition, citronellal was determined to be a crucial aroma-active compound in fruity peppers. This study offers a theoretical foundation for guiding the growth of the pepper processing industry and breeding. |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English |
| ISSN: | 2590-1575 |
| Relation: | http://www.sciencedirect.com/science/article/pii/S2590157524008320; https://doaj.org/toc/2590-1575 |
| DOI: | 10.1016/j.fochx.2024.101944 |
| Access URL: | https://doaj.org/article/f3f0056a77f3412caf299c0796bfff63 |
| Accession Number: | edsdoj.f3f0056a77f3412caf299c0796bfff63 |
| Database: | Directory of Open Access Journals |
| ISSN: | 25901575 |
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| DOI: | 10.1016/j.fochx.2024.101944 |
| Published in: | Food Chemistry: X |
| Language: | English |