Wang Xinyi, Huang Yue, Su Hui, Lyu Ying, Chen Haiming, Chen Weijun, Zhong Qiuping, Zhang Ming, Pei Jianfei, He Rongrong, Li Congfa, Chen Wenxue
Hainan University, School of Food Science & Engineering, Haikou, Hainan, 570228, China; Haikou Key Laboratory of Special Foods, Haikou, Hainan, 570228, China.
Hainan University, School of Food Science & Engineering, Haikou, Hainan, 570228, China; Haikou Key Laboratory of Special Foods, Haikou, Hainan, 570228, China.
Food Chem. 2025 Oct 1;488:144926. doi: 10.1016/j.foodchem.2025.144926. Epub 2025 May 26.
Dynamic changes in moisture and volatile organic compounds (VOCs) of green pepper (GP) during hot-air drying (HAD), far-infrared drying (FIRD), and freeze drying (FD) were investigated. Results showed HAD increased terpenoids peak area by 44.72 %, the drying time of FIRD was only 5 h, and the FD piperine retention was 135 %. LF-NMR results revealed a significant decrease in the peak area of free water, which positively correlated with 25 VOCs in dried GP as drying progressed. HS-SPME-GC-MS and HS-GC-IMS techniques further identified 1205 VOCs, with terpenoids (α-farnesene and β-myrcene) contributing 26.18 % to the overall flavour of dried GP, and being significantly upregulated by HAD. Notably, piperine showed strong correlations with three pyrazines containing heterocyclic structures (r ≥ 0.70). Moreover, the flavour-related metabolic pathways in dried GP include tyrosine metabolism, phenylalanine metabolism, microbial metabolism, and the biosynthesis of secondary metabolites, with the latter serving as the main pathway for GP flavour.
研究了青椒在热风干燥（HAD）、远红外干燥（FIRD）和冷冻干燥（FD）过程中水分和挥发性有机化合物（VOCs）的动态变化。结果表明，热风干燥使萜类化合物的峰面积增加了44.72%，远红外干燥的干燥时间仅为5小时，冷冻干燥的胡椒碱保留率为135%。低场核磁共振（LF-NMR）结果显示，随着干燥过程的进行，游离水的峰面积显著减少，这与干燥青椒中的25种挥发性有机化合物呈正相关。顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）和顶空气相色谱-离子迁移谱（HS-GC-IMS）技术进一步鉴定出1205种挥发性有机化合物，其中萜类化合物（α-法尼烯和β-月桂烯）对干燥青椒的整体风味贡献了26.18%，并且在热风干燥过程中显著上调。值得注意的是，胡椒碱与三种含杂环结构的吡嗪类化合物具有很强的相关性（r≥0.70）。此外，干燥青椒中与风味相关的代谢途径包括酪氨酸代谢、苯丙氨酸代谢、微生物代谢和次生代谢产物的生物合成，其中次生代谢产物的生物合成是青椒风味的主要途径。
