Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID

Garruti, Déborah dos Santos; Mesquita, Wivian de Sousa; Magalhães, Hilton César Rodrigues; Araujo, I. M. da S.; Pereira, R. de C. A.

doi:10.1590/fst.18020

Cited by 14 publications

(9 citation statements)

References 13 publications

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“…Among them, 4-methylpentyl 2-methylbutanoate and 4-methylpentyl 3-methylbutanoate were found to be the most abundant esters in fermented minced pepper. They have an euryhaline herbal odor and a faint waxy odor, respectively ( 23 ). Alcohol volatiles have higher gas thresholds than ester volatiles and usually produce fruity and irritating odors, as well as being important precursors to esters ( 24 ).…”

Section: Resultsmentioning

confidence: 99%

Microbial succession and its correlation with the dynamics of volatile compounds involved in fermented minced peppers

Li²,

Chen³

et al. 2022

Front. Nutr.

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Fermented minced peppers are a traditional fermented food that has a unique flavor due to various microbial communities involved in fermentation. Understanding the changes in microbial communities and volatile components of fermented minced peppers is particularly important to unveil the formation of unique flavor of fermented peppers. In this study, the microbial communities and volatile compounds in fermented minced pepper was analyzed by high-throughput sequencing and GC-MS, as well as their underlying correlations were also established. Results indicated that 17 genera were identified as dominant microorganisms in the fermentation of minced pepper, accompanied by the detection of 64 volatile compounds. Further hierarchical clustering analysis (HCA) displayed that dynamic change of volatile metabolites were involved in the fermentation process, where alkane volatile components were mainly generated in the early stage (3–5 days), and alcohols volatile components were in the middle stage (7–17 days), while ester volatile components were mainly produced in both the early stage (3–5 days) and last stage (17–20 days). Bidirectional orthogonal partial least squares (O2PLS) analysis revealed that 11 genera were core functional microorganisms of fermented minced pepper. Cladosporium and Hansenpora were significantly correlated with the formation of 9 and 6 volatiles, respectively. These findings provide new insights into aroma profile variation of fermented minced peppers and underlying mechanism of characteristic aroma formation during fermentation.

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Section: Resultsmentioning

confidence: 99%

Microbial succession and its correlation with the dynamics of volatile compounds involved in fermented minced peppers

Li²,

Chen³

et al. 2022

Front. Nutr.

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“…The main VOCs in pepper fruits are esters and terpenes. Other trace compounds include lipoxygenase derivatives, nitrogen–sulfur compounds, phenolic derivatives, norcarotene, carbonyl groups, alcohols, and other hydrocarbons [ 5 , 34 ]. In this study, it was found that there were 166 kinds of VOCs in non-spicy (A) and spicy (B) pepper fruits, of which esters accounted for the largest proportion, which were the main VOCs in the two kinds of pepper fruits.…”

Section: Discussionmentioning

confidence: 99%

Analysis of Important Volatile Organic Compounds and Genes Produced by Aroma of Pepper Fruit by HS-SPME-GC/MS and RNA Sequencing

Qiu

et al. 2023

Plants

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Pepper is an important condiment, and its aroma affects its commercial value. In this study, transcriptome sequencing and combined headspace solid-phase microextraction and gas chromatography–mass spectrometry (HS-SPME-GC-MS) were used to analyze the differentially expressed genes and volatile organic compounds in spicy and non-spicy pepper fruits. Compared with non-spicy fruits, there were 27 up-regulated volatile organic compounds (VOCs) and 3353 up-regulated genes (Up-DEGs) in spicy fruits. The results of KEGG enrichment analysis of the Up-DEGs combined with differential VOCs analysis showed that fatty acid biosynthesis and terpenoid biosynthesis may be the main metabolic pathways for aroma differences between non-spicy and spicy pepper fruits. The expression levels of the fatty acid biosynthesis-related genes FAD, LOX1, LOX5, HPL, and ADH and the key terpene synthesis gene TPS in spicy pepper fruits were significantly higher than those in non-spicy pepper fruits. The differential expression of these genes may be the reason for the different aroma. The results can provide reference for the development and utilization of high-aroma pepper germplasm resources and the breeding of new varieties.

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“…The analysis of shared peaks can reflect the type and quantity of chemical components contained in the drug more comprehensively and thus the quality of the drug, and it is widely used in the quality evaluation of Chinese pharmaceutical preparations (Telloli et al, 2023;Wei et al, 2021). In recent years, GC-MS has been widely used to analyze volatile components (Pascoal et al, 2022;Garruti et al, 2021). Therefore, in this study, GC-MS was used to establish fingerprint of the Yanlishuang Pills and to determine the content of the main active ingredients camphor, menthone, borneol, and menthol, with the aim of more comprehensively ensuring the stable quality, batch-tobatch consistency, and safe and effective clinical use of this preparation by combining multi-indicator component content determination with fingerprint analysis.…”

Section: Establishment Of Fingerprints and Determination Of Various I...mentioning

confidence: 99%

Establishment of fingerprints and determination of various ingredients of yanlishuang pills by GC-MS

WANG

Wang

ZHOU³

et al. 2023

Food Sci. Technol

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Yanlishuang Pills is a kind of traditional Chinese medicine used to treat pharyngitis widely. In this study, we used gas chromatography tandem mass spectrometry (GC-MS) to establish a method for the fingerprint and quantitative analysis of the four major components of Yanlishuang Pills, which can provide a more reliable method for its quality control. We used the software "Chromatographic Fingerprint Similarity Evaluation System for Traditional Chinese Medicine", version A, 2004, to obtain fingerprint using the averaging method with a time width of 0.1. The peak with the largest peak area was used as the reference peak to determine the shared peaks and generate the common pattern. Then the main components of the Yanlishuang Pills were identified and their contents were determined in GC-MS SIM mode using internal standard method.The fingerprint established by GC-MS were reproducible, and a total of 18 common peaks were identified in the fingerprint of 13 batches of samples, and the similarity of the fingerprint of each batch of samples was above 0.99. The concentrations of camphor, menthone, borneol and menthol of the four main ingredients of the Yanlishuang Pills were linearly well within the range of 25.13-150.78 μg/mL (r = 0.9995), 28.77-172.62 μg/mL (r = 0.9991), 299.70-1798.20 μg/mL (r = 0.9997), 121.98-731.88 μg/mL (r = 0.9997), and the average recoveries were 102.02% (RSD of 1.3%), 96.10% (RSD of 1.0%), 102.71% (RSD of 1.3%), 102.58% (RSD of 1.1%), respectively, with good precision, reproducibility, and stability within 16 h. The camphor content of the 13 batches of samples was 5.6025-8.3662 mg/g, menthone content was 4.7871-5.8936 mg/g, borneol content was 88.0034-133.0969 mg/g and menthol was 40.2017-61.9466 mg/g. The fingerprints of the Yanlishuang Pills established by GC-MS were characterized by a common pattern, and the simultaneous determination of camphor, menthone, borneol and menthol in the Yanlishuang Pills was rapid, simple and accurate. In conclusion, the determination of the content of multiple ingredients combined with fingerprinting can provide a more comprehensive control of the quality of Yanlishuang Pills.

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Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID

Cited by 14 publications

References 13 publications

Microbial succession and its correlation with the dynamics of volatile compounds involved in fermented minced peppers

Microbial succession and its correlation with the dynamics of volatile compounds involved in fermented minced peppers

Analysis of Important Volatile Organic Compounds and Genes Produced by Aroma of Pepper Fruit by HS-SPME-GC/MS and RNA Sequencing

Establishment of fingerprints and determination of various ingredients of yanlishuang pills by GC-MS

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