Shan Qingyun, Wan Yu, Liang Jude, He Wanjuan, Zeng Jing, Liang Wenhui, Xiong Siwei, Zhang Meiling, Wang Bing, Zou Xuexiao, Xiong Cheng, Liu Feng
Engineering Research Center for Horticultural Crop Germplasm Creation and New Variety Breeding, Ministry of Education/Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha 410128, China.
Food Chem X. 2024 Nov 1;24:101944. doi: 10.1016/j.fochx.2024.101944. eCollection 2024 Dec 30.
Pepper ( 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 ( 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 -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.
辣椒（辣椒属）因其独特的风味而广受欢迎。然而，关于影响鲜辣椒不同风味的主要挥发性成分的研究有限。在本研究中，使用感官评价结合气相色谱 - 质谱联用仪（GC - MS）和气相色谱 - 嗅觉测量仪（GC - O）对三种具有不同香气化合物类型的辣椒进行了分析，这三种类型分别被标记为“青草味”、“果味”和“无特殊香气”（对照）。通过GC - MS共鉴定出393种挥发性成分，辣椒（辣椒）中的主要挥发性成分是酯类和萜类化合物。GC - O和相对气味活性值分析表明，2 - 异丁基 - 3 - 甲氧基吡嗪在所有辣椒中具有高度苦涩、辛辣的香气强度。己醛和反 - 2 - 己烯醛是青草味辣椒中的主要香气活性化合物。此外，香茅醛被确定为果味辣椒中的关键香气活性化合物。本研究为指导辣椒加工业的发展和育种提供了理论基础。
