The flavor of fresh jalapeno peppers was defined and quantified by means of combined gas chromatography-mass spectrometry. The cultivar .I100 was utilized. Jalapeno flavor was attributed to 2-isobutyl-3-methoxypyrazine. The compound is distributed unevenly throughout the pepper pod. Values ranged from 0 in the seed to 88.33 rig/g in the outer wall on a dry weight basis. Thermal processing leads to an altered or cooked flavor. Capsaicin, the compound responsible for the heat, is also unevenly distributed in the pod. Gas chromatographic analysis of fresh pepper parts revealed values ranging from 0.21 mg/lOOg in the outer wall to 18.37 mg/lOOg in the pod cross walls. All portions of the pepper are perceived as hot after thermal processing. However, capsaitin remains concentrated in the cross wall region. Microscopic examination of the pepper tissue revealed no specialized structure housing either the flavor or heat components. These are considered to be normal metabolites of the fruit and found as an integral part of the plant cells.

The quality of compressed carrot bars produced by combining freeze drying with air drying was investigated. Quality parameters measured were color, texture, rehydration ratio, carotene, ascorbic acid, alphatocopherol, and sensory acceptance. It was found that a high quality compressed carrot bar could be obtained by freeze drying to 20-40% moisture, equilibrating with microwave energy, compressing, then air drying at 60°C. The scanning electron microscope proved useful in delineating reasons for differences in texture and rehydration.