Comparison of the aroma properties of red pepper (<i>Capsicum annuum</i>L.) cultivars grown in Hungary

Csóka, Mariann; Amtmann, Mária; Nemes, Katalin; Korány, K.

doi:10.1556/aalim.42.2013.2.3

Cited by 7 publications

(2 citation statements)

References 15 publications

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“…The detection was executed in the 35-350 mass range. After individual background correction, an MS identification spectrum library (Wiley275.L spectrum library) was applied to recognize individual volatile compounds [8]. Fig.…”

Section: Methodsmentioning

confidence: 99%

Comparison of Microwave Vacuum-, Freeze- and Hot-Air Drying by Energy Efficiency and Aroma Composition of Dried Hop (Humulus lupulus)

Ferenczi¹,

Molnár²,

Adányi³

et al. 2018

IJFE

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In this study, 3 different drying methods (hot-air drying, freeze drying, microwave vacuum drying) were compared by aroma composition of dried hops and the required electrical energy for each technology. From the total volatile fraction, 3 main compounds were detected: ßmyrcene, α-caryophyllene and ß-caryophyllene. According to the results, the 3 drying technologies did not cause significant change in aroma compound composition in dried hop. ß-myrcene was preserved in the largest amount by freeze drying, followed by microwave vacuum drying and hot-air drying, respectively. Freeze drying had by far the highest energy consumption, followed by microwave vacuum drying. Hot-air drying used the less energy, which is 5.96% of freeze drying. Microwave vacuum drying could be a promising alternative to widely used hot-air drying for hop, because of better aroma retention and slightly higher required electric energy. 

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Section: Methodsmentioning

confidence: 99%

Comparison of Microwave Vacuum-, Freeze- and Hot-Air Drying by Energy Efficiency and Aroma Composition of Dried Hop (Humulus lupulus)

Ferenczi¹,

Molnár²,

Adányi³

et al. 2018

IJFE

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“…Moreover, Buttery et al experienced two different SDE procedures (45‐50°C at 80‐100 mm Hg and a conventional one at 100°C and atmospheric pressure) and found a strong reduction of IBMP in C annuum var grossum (green bell pepper), induced by the harsh conditions. Eventually, when conventional SDE was used to compare the aroma of different red peppers ( C annuum L.) by GC‐MS, IBMP was not detected and similar results were highlighted in a study on Capsicum frutescens var, while both IBMP and s BMP in C frutescens have been found after extraction by HS‐SPME …”

Section: Resultsmentioning

confidence: 59%

GC‐MS aroma characterization of vegetable matrices: Focus on 3‐alkyl‐2‐methoxypyrazines

Mutarutwa

Navarini²,

Lonzarich³

et al. 2018

J Mass Spectrom

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3‐Alkyl‐2‐methoxypyrazines (MPs) are a very important class of volatile organic compounds (VOCs), intensively characterizing the aroma of several food products including fruits and vegetables. Due to the very low orthonasal sensory threshold, low amounts of MPs may act as key positive or negative aroma compounds. The analysis of these volatiles in foods is then remarkably important, and it may be very challenging as confirmed by the scarce literature focused on MPs, particularly with respect to quantitative data. In the attempt to fill this gap, in this work, presence and quantification of MPs in four different vegetables, namely, green bell pepper (Capsicum annuum L. var grossum), green pea (Pisum sativum L. and Pisum spp), carrot (Daucus carota subsp sativus), and cucumber (Cucumis sativus L.) have been investigated. Two different volatile extraction techniques (solid phase microextraction [SPME] and simultaneous distillation‐extraction [SDE]) in conjunction with VOC qualitative analysis by gas chromatography‐mass spectrometry (GC‐MS) methods were applied. Solid phase microextraction coupled with GC‐MS in single ion monitoring (SIM) mode showed the best performances in sensitivity to detect MPs on the different vegetable matrices. Therefore, a headspace (HS) SPME‐GC‐MS quantitative method was developed and optimized, and dominant MPs quantified. 3‐Isopropyl‐2‐methoxypyrazine (IPMP), 3‐sec‐butyl‐2‐methoxypyrazine (sBMP), and 3‐isobutyl‐2‐methoxypyrazine (IBMP) have been detected and quantified in all the vegetables. 3‐Isopropyl‐2‐methoxypyrazine was the prevalent MP in peas and cucumber while IBMP in bell pepper. These MPs were detected for the first time in carrot and cucumber. Finally, sBMP has been confirmed to be the most important MP in carrot. The developed method allowed to characterize the VOC pattern and, in particular, to quantify MPs in four vegetables. Results highlight the feasibility of further applications of the analytical approach to determine MPs in other food matrices where an excessive amount of these aromas may negatively affect their flavor (eg, coffee).

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Paprika

2017

Natural Food Flavors and Colorants

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Comparison of the aroma properties of red pepper (Capsicum annuumL.) cultivars grown in Hungary

Cited by 7 publications

References 15 publications

Comparison of Microwave Vacuum-, Freeze- and Hot-Air Drying by Energy Efficiency and Aroma Composition of Dried Hop (Humulus lupulus)

Comparison of Microwave Vacuum-, Freeze- and Hot-Air Drying by Energy Efficiency and Aroma Composition of Dried Hop (Humulus lupulus)

GC‐MS aroma characterization of vegetable matrices: Focus on 3‐alkyl‐2‐methoxypyrazines

Paprika

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