Color, Capsaicin and Volatile Components of Baked Thai Green Chili (Capsicum annuum Linn. var. Jak Ka Pat)

Abstract

<p>Thai green chili (<em>Capsicum annuum</em> Linn.) was baked at temperatures of 180, 210 or 250°C for 5 to 30 min. The products were assessed for color, capsaicin content and flavor volatile components. Baking temperature and time beyond 10 min significantly altered the color parameters (<em>L</em>, -<em>a</em>*, <em>b</em>*) of product especially greenness. Capsaicin content was decreased significantly on baking. Flavor volatile components including hydrocarbons, esters and alcohols were found largely in fresh green chili, whereas other volatile classes such as aldehydes, ketones, sulfur-containing compounds, furans and pyrazine presented in the lesser extent. On cooking, some compounds were lost, while others were generated.</p

Changes in the physicochemical, rheological, biological, and sensorial properties of habanero chili pastes affected by ripening stage, natural preservative and thermal processing

“…All thermal processing increased significantly (p<0.05) the TCC in both pastes compared to the fresh fruit, these results may be attributed to the deactivating of the polyphenol oxidase enzyme in an acidic medium leading to an increase in capsaicinoids (Schweiggert et al, 2005) and the hydrophobic nature of the essential oil which improved capsaicinoids solubility raising extraction yield (Chinn et al, 2017). Thermal processing in some cases tented to lower TCC of the habanero pepper pastes, similar results were reported by Srisajjalertwaja et al (2012), who observed a loss on TCC after subjecting samples of Thai green chili (Capsicum annum) to thermal treatment (180-210°C for 20 min). Cheok et al (2017) observed similar results, reporting a significant reduction (p<0.05) of capsaicin, dihydrocapsaicin, and nordihydrocapsaicin contents (62.18%, 64.72%, and 62.95%, respectively) after the thermal processing, which could be attributed to the degradation of the capsaicin molecules (8methyl-N-vanillyl-6-nonenamide) through cleavage of the alkyl group attached to the amide.…”

Structural diversity and possible functional roles of free fatty acids of the novel soil isolate Streptomyces sp. NP10

“…Moreover, so far, ethyl esters of these common bacterial FAs, with exception of 16:0 and 18:0, were not described as metabolites produced by any microorganism. In particular, ethyl esters of i-12:0 and i-14:0 represent new natural products as they have not been found up to now in samples of natural origin, those of i-15:0, a-15:0, and i-16:0 were previously identified just as components of odorous secretions of the Tasmanian short-beaked echidna (Harris et al 2012), while the derivative of i-10:0 was only detected in volatiles of fresh Thai green chili (Srisajjalertwaja et al 2012).…”

Effect of water stress on functional and marketable properties of roasted big jim chile pepper (Capsicum annum) in the Southern USA

“…The extraction of capsaicinoids from pods before and after the roasting process was performed as described by Srisajjalertwaja et al (2012), using ethanol instead of methanol. Afterward, the extract was centrifuged, and approximately a 5 µl aliquot was sampled and injected via autosampler for analysis in a GC/FID equipment (Varian CP-3900, Varian Inc, Ca, USA).…”

“…Roasting chili peppers when in season and then freezing for later use is standard practice. The roasting process has been reported to highlight certain flavors, soften the texture, and improve the taste through the inactivation of specific compounds (Srisajjalertwaja et al 2012).…”