Aroma Changes in Fresh Bell Peppers (Capsicum annuum) after Hot‐air Drying

Abstract

The aroma of fresh and hot-air dried bell peppers (Capsicum annuum) was evaluated by sensory and instrumental methods. Hot-air drying decreased levels of the odor compounds (Z)-3-hexenal, 2-heptanone, Q-2-hexenal, Q-2-hexenal, hexanol, (Z)-3-hexanol, (J?')-2-hexenol, and linalool, which have green, vegetable-like, fruity, and floral notes, while intensity scores of corresponding sensory aroma attributes also decreased. The aroma of rehydrated dried samples was mainly characterized as savory, rancid/sweaty, sweet/sickly, hay-like, cacao, caramel, and nutty. Drying increased the levels of 2-methylpropanal, 2-and 3-methylbutanal, which have cacao, spicy, and rancid/sweaty odor notes; these volatiles may be correlated with the corresponding aroma attributes in the dried fruits. Principal component analysis demonstrated relationships between instrumental and sensory data for fresh samples, whereas they were more complex for dried fruits.

Studies on the effects of blanching time, evaporation time, temperature and hydrocolloid on physical properties of chili (Capsicum annum var kulai) puree

“…Chilies are usually processed in the dried form that lacks fresh capsicum color and flavor (Luning, Yuskel, De Vries, & Roozen, 1995). Although methods of preservation such as drying had been widely practiced, there are demands for alternate processes, which produce favorable nutritive, physico-chemical qualities and shelf-life extensions of chili-based products.…”

Changes of volatiles' attribute in durian pulp during freeze- and spray-drying process

“…The result is correspondent to previous finding (Wang, Li, Chen, Bao, & Yang, 2007) which reported that minimum changes of volatiles' composition from banana fruit were achieved using freeze-drying process, as compared to vacuum belt and air-drying process. On the other hand, strecker aldehydes included 2-methyl propanal, 2-methyl butanal and 3-methyl butanal compounds which occurred in spray-dried pulp had been reported previously as the chemical products formed in Maillard reaction (Cremer & Eichner, 2000;Luning et al, 1995). Whilst the concentration generated of these aldehydes with cacao, rancid, sweaty and rotten odour was generally correlated to the amount of corresponding amino acids (i.e.…”

“…Conversely, moisture removal from food specimens in spray drying is attributed to the rapid evaporation on spray droplet under high temperature exposure (Karel & Lund, 2003). Nevertheless, most often drying treatment was found to induce offflavour notes and noticeable losses of flavour in various food products such as oats, paprika, bell peppers, bananas, and apricots which greatly tainted the organoleptic quality of these products (Cremer & Eichner, 2000;Dimelow, Linforth, & Taylor, 2005;Komes, Lovric, Ganic, Kljusuric, & Banovic, 2005;Luning, Yuksel, de Vries, & Roozen, 1995;Mui, Durance, & Scaman, 2002;Sides, Robards, Helliwell, & An, 2001).…”

A selected ion flow tube study of the reactions of H3O+, NO+ and O2+• with seven isomers of hexanol in support of SIFT-MS

“…fruits [16]; tomato [17]; olive oil [18] 4-Methyl-2-pentanol wine [19]; beer [20]; grapefruit [21]; turbot fish [22] 3-Hexanol turbot fish [22]; tomato [23,24]; wine [25]; bell peppers [26]; honey [27]; umbu fruits [28] 3-Methyl-3-pentanol porcine subcutaneous fat [29] a References are given to original literature reporting detection of these hexanol isomers in foods and products.…”