Gas Chromatography, Mass Spectrometry, and Sniffing Port Analyses of Volatile Compounds of Fresh Bell Peppers (Capsicum annuum) at Different Ripening Stages (original) (raw)

Abstract

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.

Figures (5)

Table 1. Fresh Weight, Dry Matter, and Color Pigment Contents of Bell Pepper Cv. Mazurka at the Green, Turning, and Red Stages 9 Mean value of 12 replicates + standard deviation. > Expressed is B-carotene standard (E = 185.9 L g-}),

Table 1. Fresh Weight, Dry Matter, and Color Pigment Contents of Bell Pepper Cv. Mazurka at the Green, Turning, and Red Stages 9 Mean value of 12 replicates + standard deviation. > Expressed is B-carotene standard (E = 185.9 L g-}),

a 1. Dynamic headspace gas chromatograms of homogenized bell peppers of cv. Mazurka at the ripening stages green, turning, and red.

a 1. Dynamic headspace gas chromatograms of homogenized bell peppers of cv. Mazurka at the ripening stages green, turning, and red.

Figure 2. Dynamic headspace gas chromatograms of sliced bell peppers of cv. Mazurka at the ripening stages green, turning, anc red.

Figure 2. Dynamic headspace gas chromatograms of sliced bell peppers of cv. Mazurka at the ripening stages green, turning, anc red.

Table 2. Identified Compounds and Their Average GC Peak Areas of Homogenized (HG) and Cut (CT) Mazurka Bell Peppers at the Ripening Stages Green, Turning, and Red

Table 2. Identified Compounds and Their Average GC Peak Areas of Homogenized (HG) and Cut (CT) Mazurka Bell Peppers at the Ripening Stages Green, Turning, and Red

* Calculated Kovats index of sniffing response on CP-Wax CB52 column. * HG, homogenized; CT, cut bell pepper. © Number of assessors detecting a smell simultaneously; -, <6 assessors, below noise level; +, 6 assessors, above noise level; ++, 6 < assessors < 9, clear signal; +++, >9 assessors, clear signal. ? Italicized compounds belong to basic odor profile investigated. Table 3. Odor Compounds of Mazurka Bell Peppers Detected and Described by the Sniffing Port Panel

* Calculated Kovats index of sniffing response on CP-Wax CB52 column. * HG, homogenized; CT, cut bell pepper. © Number of assessors detecting a smell simultaneously; -, <6 assessors, below noise level; +, 6 assessors, above noise level; ++, 6 < assessors < 9, clear signal; +++, >9 assessors, clear signal. ? Italicized compounds belong to basic odor profile investigated. Table 3. Odor Compounds of Mazurka Bell Peppers Detected and Described by the Sniffing Port Panel

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  25. Registry No. Supplied by Author: 3-Buten-2-one, 78-94-4;
  26. E,E)-2,4-hexadienal, 142-83-6; nonanal, 124-19-6; (E)-2- octenal, 2548-87-0; l-octen-3-01, 3391-86-4; 1,2,4,5-tetramethyl- benzene, 95-93-2; 2-furancarboxyaldehyde, 98-01-7; 1,3,8-p- menthatriene, 21195-59-5; 2-pentylthiophene, 4861-58-9; 2-ethyl- l-hexanol, 104-76-7; 6-methylheptyl 2-propenoate, 54774-91-3; decanal, 112-31-2; 2-sec-butyl-3-methoxypyrazine, 24168-70-5; benzaldehyde, 100-52-7; 2-isobutyl-3-methoxypyrazine, 24683- 00-9; linalool, 78-70-6; (E,Z)-2,6-nonadienal, 557-48-2.