Extraction, Separation and Identification of Volatile Organic Compounds from Paprika Oleoresin (Spanish Type)

Abstract

In the present work the extraction, separation, identification, and quantification of VOCs in paprika oleoresin were performed. Five different methods were used for extraction: simultaneous distillation-extraction (SDE) at atmospheric and reduced pressures, static and dynamic headspace, and purge and trap. The results obtained were compared and assessed. Separation, identification, and quantification were carried out by HRGC-FID and HRGC-MS. Samples of red pepper from Murcia (Spain) were obtained by industrial extraction. All treated samples are manufactured as paprika oleoresin to be used as a colorant. The VOCs identified in paprika oleoresin, which have also been found in other foods, are reported.

Analysis of volatile compounds by GC–MS of a dry fermented sausage: chorizo de Pamplona

“…Some of them were described as fruity, floral and fresh rather than spicy (Meynier et al, 1999). Other non terpenic compounds from spices found in sausages tested were eugenol (with spicy, honey-like odour), safrole and myristicine (spicy, nutmeg-odour) detected by Russel and Jennings (1969) in pepper and geranylacetone, -ionone, methylsalicylate and tetramethylpyrazine detected in paprika by Guadayol et al (1997).…”

“…Although some of them ( -terpinene and limonene) have been found in meat as a consequence of their presence in animal feedstuffs, the major sources are related to the use of spices in preparation of sausages. Thus, molecules such as thujene, -pinene, sabinene, -phellandrene, 3-carene, -terpinene and -terpinolene have been detected by Ekundayo et al (1988) in pepper andcaryophyllene, cubebene, limonene were isolated in paprika (Guadayol et al, 1997). Some of them were described as fruity, floral and fresh rather than spicy (Meynier et al, 1999).…”

Volatile compounds of chile pepper (Capsicum annuum L. var. glabriusculum) at two ripening stages

“…Furthermore, no thermal degradation products of paprika volatile compounds were found using this isolation method at atmospheric pressure. [10] Typical chromatograms of chile peppers at two ripening stages are shown in Figure 1. The identified compounds are listed in Table 1, together with their semi-quantitative amounts.…”

Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage

“…Summo et al (2011) reported decreases in the level of 3-carene, limonene, β-pinene, α-pinene and other minor volatile terpenes during the storage of Italian salami; however, Marco et al (2008) and Misharina et al (2001) found the opposite results. Terpenes can result from animal feedstuffs, but they mainly come from the spices used in dry-cured sausage production, such as black pepper (α-pinene, β-caryophyllene, 3-carene, limonene, and β-pinene) and garlic (Guadayol, Caixach, Cabañas, & Rivera, 1997). The volatiles derived from microbial activities (involving carbohydrate fermentation and ethyl esters) were often detected in fermented sausages (Ansorena, Gimeno, Astiasarán, & Bello, 2001;Lorenzo et al, 2012;Marco et al, 2008;Summo et al, 2011).…”