Comprehensive fruit quality assessment and identification of aroma-active compounds in green pepper (Capsicum annuum L.) (original) (raw)
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Food Chemistry, 2021
Aroma, phenolic compounds and sensory properties of fresh and powdered organic and conventional sweet red peppers dried by three methods (hot air, intermittent microwave and infrared) were studied. The number of aroma compounds was higher in both fresh and powdered organic pepper samples; however, the total amount was higher in conventional samples. In both organic and conventional samples, alcohols were the dominant aroma group. (E)-β-ionone and β-ocimene, which are important compounds in peppers, were determined only in organic peppers. Among the drying methods, intermittent microwave drying was more effective in creating new aroma compounds. The liquid chromatography, coupled with tandem mass spectrometry (LC-MS/MS) revealed that luteolin derivative compounds comprised an average of 70% of the phenolics. Higher amount of phenolic were determined in organic samples. Infrared drying was more effective in retaining of phenolics than the other two methods. Sensory analysis revealed that hot air-dried samples were least preferred. 2020). Similarly, the EU Council agreed a council regulation (no 834/ 2007) setting out the principles and rules of organic production and complementary EU Commission supports this regulation acts for the production and marketing of organic goods (European Commission, 2020). The total global chillies and pepper production was about 36.8 million tonnes in 2018, and Turkey ranked third in the world after China and Mexico with about 2.6 million tonnes (7.1%) (FAOSTAT, 2020). Organic pepper production is also important in Turkey with about 5558 tonnes in 2018. Apart from the production type of foods, their color and flavor attributes are the main criteria affecting consumer acceptance and their purchasing power remarkably. Being one of the most important factors affecting the preference of fruits and vegetables, flavor is formed as a result of the interaction between taste and smell properties. Volatile compounds play a significant role in the aroma properties, overall product quality, and consumer preference of peppers. Aroma substances, which consist of various chemical groups and have low perception threshold values, have a direct effect on food quality. Aroma compounds found mostly in peppers have been reported as alcohols,
Volatile compounds of chile pepper ( Capsicum annuum L. var. glabriusculum ) at two ripening stages
Flavour and Fragrance Journal, 2009
The steam volatile components of chile pepper (Capsicum annuum L. var. glabriusculum) at two ripening stages (green and red) were analysed using GC and GC-MS; 140 constituents were identified, of which hexyl isopentanoate, hexyl 2methylbutanoate, limonene, hexyl isohexanoate, (E)-2-hexenal, isopentyl isopentanoate and (Z)-3-hexenyl isopentanoate were found to be the major constituents. During fruit maturation, the majority of volatile compounds decreased. In general, green chile peppers have higher amounts of esters, with their fruity odour notes, than red fruits. Attending to the differences in the amount of total volatiles, which is higher at the green stage in comparison with the mature stage, it can be concluded that the green stage is better in terms of its flavour than the red stage.
1995
Characterisation of the flavour of fresh bell peppers (Capsicum annuum) and its changes after hot-air drying; an instrumental and sensory evaluation/ Pieternelleke Arianne Luning. [S.I. s.n.] Thesis, Landbouw Universiteit Wageningen. With ref.-With summary in Dutch ISBN 90-5485-421-9 Subject headings: bell peppers; flavour characterisation. BIBUOTHEEK LANDBOUWUNWERSITBrr WAGENINGEN Those parts of this thesis which have been published elsewhere have been reproduced with the permission of both publishers and authors. The research described in this thesis was performed at the Agrotechnological Research Institute ATO-DLO, Wageningen, The Netherlands, and was partly financed by the Associated Dutch Vegetable and Fruit Processing Industry (VIGEF) and the Dutch Commodity Board for Vegetables and Fruits. "All things that is of good odor hath naturall heate though Camphir, Roses and things cold have sweet odors as authors have soules.... Also by odors this maie you learne, Subtilness and groseness of matters to discerne. A sweete-smelling thinge hath more puritie and more of spirituall than stinking maie bee. As colour changeth in your sight So odours changeth the smelling by might" (Ordinall ofAlkimy 1447: Observatbns on odours by Thomas Norton) Content Chapter 1 General Introduction Chapter 2 Changes in Contents of Sugars and Organic Acids During Growth and Ripening of Bell Peppers (Capsicum annuum). Chapter 3 Combined Instrumental and Sensory Evaluation of Flavour of Fresh Bell Peppers (Capsicum annuum) Harvested at Three Maturation Stages.
Universal Journal of Plant Science
Phenotypic diversity, biochemical components and pungency strength were assessed for eighteen spicy pepper accessions from Maleh valley in Morocco. Six plant samples were randomly collected in farmers' field across three target localities during 2015 growing season. Eight fruits from each sampled plant were characterized using eight phenotypic qualitative traits and biochemical components. Results revealed a wider genetic variability within accessions (52%) than among accessions (43%) and among sites (5%), leading to a substantial genetic differentiation among accessions (PhiPR=0.453 ***) and within accessions (PhiPT=0.477 ***) and a strong seed exchange network. The greater part of trait frequency was accounted for fruit shape (SWI=0.132), texture of fruit surface (SWI=0.270), fruit attitude (SWI=0.260), pericarp sinuation (SWI=0.119) and for fruit color (SWI=0.246) and brightness (SWI =0.218). Biochemical components analysis revealed that spicy fruits of Maleh valley are identified as having high nutritional value; carbohydrates (53.2mg/g FW), total phenolic compounds (73.3mgGAE/100g), and total lipids (1.27mg/g DM) were composed mainly of unsaturated fatty acid (87%) and a high ratio of ω 6 /ω 3 (5.6). Furthermore, Capsaicinoids concentration (2.16mg/gDM) varied among accessions from 1.67 to 2.82 while the ratio of capsaicin/dihydrocapsaicin (1.83) was similar in all accessions. Fruit spicy was categorized into highly pungent group (27550.5-44780.7 SHU) according to Scoville organoleptic test.
Journal of Agricultural and Food Chemistry, 1994
Dynamic headspace gas chromatography, mass spectrometry, and sniffing port detection were used to analyze the volatile compounds of a Dutch commercial Capsicum cv. Mazurka at the ripening stages green, turning, and red. The samples were prepared by either cutting or blending of the fruits. The different bell pepper samples obtained had several odor compounds in common, i.e., 2,3-butanedione (caramel), 1-penten-&one (chemicapungent, spicy), hexanal (grassy), 3-carene (red bell pepper, rubbery), (Z)-@ocimene (rancid, sweaty), octanal (fruity), and 2-isobutyl-3-methoxyyrazine (green bell pepper). During bell pepper maturation the majority of volatile compounds, of which several had green-related odor notes, decreased or even disappeared. Only the levels of (E)-2-hexenal and (E)-2-hexenol, which have almond, fruity, sweet odors, were higher at the stages turning and red. Disruption of the cell structure favored lipid oxidation and the formation of related alcohols, aldehydes, and ketones. of dry matter.
Correlation Between Volatile Compounds and Spiciness in Domesticated and Wild Fresh Chili Peppers
Food and Bioprocess Technology, 2019
The fruit of chili pepper (Capsicum spp.) is used fresh or dried all over the world because of their unique pungency, color, taste, and aroma. Limited information is available about a hypothetical correlation between volatile organic compound (VOC) emission and spiciness of different pepper species and varieties. The aromatic profile and the pungency of 21 different Capsicum varieties, belonging to four different Capsicum species, have been investigated to evaluate a possible correlation between different VOC emission and their spiciness. The measurement of capsaicinoid concentration was performed by a highperformance liquid chromatography method while the VOCs from fresh samples were extracted using a proton-transferreaction time-of-flight mass spectrometer. The partial least squares regression model used for the determination of capsaicin content from VOCs reported high performances (r = 0.84 in the test set). VOCs detected at m/z 103.075 and m/z 43.054 showed a higher contribution in the correlation with the capsaicin content. This study has provided clear and promising results, showing a real possibility to use these tools in routine operations for predicting the spiciness of fresh peppers useful for breeding programs and consumers.
Agro-morphological Characteristics and Sensory Evaluation of Native Peruvian Chili Peppers
Journal of Agricultural Science and Technology B, 2016
In this work, 31 native Peruvian chili peppers were evaluated for their agro-morphological characteristics and sensory attributes. The descriptive sensory analysis (DSA) was used to evaluate the 31 chili pepper samples based on their acid, bell pepper, sweet, tomato, apple, citrus, fruity, herbal, oregano and passion fruit attributes. The data obtained from the DSA enabled the grouping of these 31 chili peppers into six groups based on their different sensory attributes, such as fruity, bell pepper and herbal. The most abundant group (12 of the 31) had the bell pepper, apple, herbal, fruity and sweet attributes. Each group contained different species and different physical appearances, indicating that species or different forms of chili pepper do not define that sensory attribute. Considering the fact that Peruvian peppers are in high demand, the results achieved would be useful for growers, producers and chefs, as well as for further breeding activities.
Agronomy
In order to assess the potential of 192 accessions of Capsicum L., from 21 countries, a morphological and agronomic characterization was carried out by applying 57 qualitative and quantitative descriptors. Multivariate analyses identified two large groups: the first including C. annuum (G3, G5, G7 and G8) and the second C. frutescens, C. baccatum, C. chinense and C. pubescens (G1, G2, G4, G6 and G9). The discriminant qualitative descriptors were the colour of the corolla, the colour of the anthers and position of the flower. The quantitative discriminant characteristics were length, weight and width of the fruit. The participatory selection identified 15 materials by colour, aroma, texture, flavour, size and thickness of fruits. Chemical analyses determined the highest concentration of flavonoids in the accessions 10,757 (16.64 mg/g) and 15,661 (15.77 mg/g). Accessions 17,750 (11.68 mg/g) and 10,757 (11.41 mg/g) presented the highest polyphenol contents. The highest capsaicin concen...
2018
The Caribbean is the producer of some of the most pungent red hot peppers (Capsicum chinensis L.); however, the quality is affected by pre‐ and post‐processing methods. This reduces several physiochemical quality parameters such as color stability and pungency in particular. A series of experiments were conducted to develop a Caribbean hot pepper visual color standard and the relative pungency of the fresh and processed products. In addition, studies were conducted to assess the effects of preserving agents and various pre‐processing methods on color and pungency changes. The study has demonstrated that, from the wide selection of Caribbean hot peppers, there are potential varieties which have met the standards set by the American Spice Trade Association (ASTA) for red color pigmentation and pungency. Carvalho hot which is the second most pungent pepper cultivar (1.07mg capsaicinoids and 16,000,000 Scoville Heat Units) displayed no significant variation in Hue angle (130‐300) and is...
Bangladesh Journal of Agricultural Research, 2014
Morich-1' during fruit growth and development were studied. Capsicum flowers were tagged on the day of anthesis and fruits were harvested at three days interval started on 33 days after anthesis (DAA) until 48 DAA, when turned to light green colour. Length, diameter, and weight of fruits were linearly increased from 33 DAA to 48 DAA. Dry matter content, TSS, firmness, and shelf life of fruits were also gradually increased with lengthen the harvesting time from flower anthesis and reached from 5.1 to 7.3%, 4 to 5%, 7.1 to 14.5 kgf cm -2 and 9.6 days to 21.3 days, respectively, from 33 DAA to 48 DAA. However, ascorbic acid content of fruits was sharply decreased from 68 to 56 mg/100g from first harvest to last harvest, respectively. Hue angle declined with time while chroma and lightness values increased with fruit maturity. Considering all physical and nutritional characteristics and shelf life along with sensory evaluation scores, fruits of BARI Misti Morich-1 was found suitable to harvest after 45 days of anthesis, when they attained length 12.2 cm, diameter 8.8 cm, and weight 191g. Moreover, fruits were crispier, glossy with attractive colour and flavour and contained 58 mg/100g ascorbic acid at this maturity stage.