Takahashi Makoto, Arakaki Mika, Yonamine Kaoru, Hashimoto Fumio, Takara Kensaku, Wada Koji
United Graduate School of Agricultural Science, Kagoshima University.
Faculty of Agriculture, University of the Ryukyus.
J Oleo Sci. 2018 Jan 1;67(1):113-123. doi: 10.5650/jos.ess17156. Epub 2017 Dec 14.
Shimatogarashi (Capsicum frutescens) is a typical chili pepper domesticated in southern Japan. Important traits of Shimatogarashi peppers, such as color; proportion of organic acids, capsaicinoids, and aromatic compounds; and antioxidant activity in three stages of maturity (green (immature), orange (turning), and red (mature) stages) were characterized. The results indicated that the concentration of organic acids, including ascorbic, citric, and malic acid, increased during ripening. In addition, the amount of capsaicinoids, which are responsible for the pungent taste of chili peppers, increased as the fruit matured to the orange and red stages. The volatile compound profile of Shimatogarashi was dominated by the presence of esters, which mainly contributed to fruity notes. The total amount of volatile compounds analyzed by gas chromatography-headspace solid-phase microextraction (GC-HS-SPME), especially esters, decreased as the fruit changed in color from green to red. This was in contrast to the amount of terpenoids, especially limonene, which increased at the red stage, denoting a change in flavor from fruity to a more citrus-like aroma. Based on the total phenolic content (TPC), the oxygen radical absorbance capacity (ORAC) and the diphenylpicrylhydrazyl (DPPH) free radical method, the antioxidant capacity of Shimatogarashi showed an increase at the mature red stage. However, while the red stage showed higher pungency and antioxidant capacity as well as an attractive color, the results of aromatic compound analysis revealed that the immature green stage had the advantages of having pleasant fruity smell, making it suitable for use in condiments.
岛唐辛子（辣椒）是一种在日本南部驯化的典型辣椒。对岛唐辛子辣椒在三个成熟阶段（绿色（未成熟）、橙色（变色）和红色（成熟）阶段）的重要特性进行了表征，包括颜色、有机酸、辣椒素类和芳香化合物的比例以及抗氧化活性。结果表明，在成熟过程中，包括抗坏血酸、柠檬酸和苹果酸在内的有机酸浓度增加。此外，导致辣椒辛辣味道的辣椒素类物质的含量随着果实成熟至橙色和红色阶段而增加。岛唐辛子的挥发性化合物谱以酯类为主，主要呈现出果香。通过气相色谱-顶空固相微萃取（GC-HS-SPME）分析的挥发性化合物总量，尤其是酯类，随着果实颜色从绿色变为红色而减少。这与萜类化合物的含量相反，尤其是柠檬烯，其在红色阶段增加，表明风味从果香转变为更类似柑橘的香气。基于总酚含量（TPC）、氧自由基吸收能力（ORAC）和二苯基苦味酰基自由基（DPPH）方法，岛唐辛子的抗氧化能力在成熟红色阶段有所增加。然而，虽然红色阶段具有更高的辛辣度和抗氧化能力以及吸引人的颜色，但芳香化合物分析结果表明，未成熟的绿色阶段具有宜人的果香优势，使其适合用于调味品。
