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Changes in volatile compounds of a native Chinese chilli pepper ( Capsicum frutescens var ) during ripening
Author(s) -
Liu Rong,
Xiong Ke,
ChaoLuo Yang,
ZeDai Xiong,
MinLiu Zhi,
TongXue Wen
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.02039.x
Subject(s) - ripening , pepper , aroma , chemistry , horticulture , flavour , food science , botany , biology
Summary The objective of this study was to identify the volatile components of a native Chinese chilli pepper ( Capsicum frutescens var ) at different ripening stages. The peppers at green, breaking and red colour stages were first investigated by simultaneous distillation extraction combined with gas chromatography and mass spectrometry. Principal component analysis was used to visualise the grouping tendencies of the studied stages of pepper. Eighty‐five volatile organic components were identified and quantified in this study. Forty compounds were found at the green stage, fifty‐three at the breaking stage and sixty‐five at the red colour stage. The flavour activity compounds were discovered in Chinese pepper. Qualitative and quantitative discrepancies were observed in different ripening stages. The amount of alkenes and aldehydes increased from 2.762% and 0.120% in green stage to 11.137% and 14.485% in colours’ stage. The content of Alcohols decreased from 30.169% to 23.698%. Only, the aromatic compound disappears during maturity. Ketones enhanced from 0.983% to 2.693%. Esters were always reducing.