Formation of Volatile Compounds during Heating of Spice Paprika (Capsicum annuum) Powder

Abstract

Spice paprika (red pepper; Capsicum annuum) is the most cultivated spice worldwide and is used mainly for its color and pungency. However, current research is also focusing on the flavor as an important parameter. This paper deals with the kinetics of the formation of those volatiles that indicate a decrease in spice paprika quality due to Maillard reaction, hydrolytic reactions, and oxidative degradation reactions of lipids such as fatty acids and carotenoids. Spice paprika volatiles were quantitatively analyzed by means of headspace gas chromatography (HS-GC) and solid-phase microextraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS). The kinetics of their formation were investigated, and the respective activation energies determined. Strecker aldehyde, acetone, and methanol formation followed a pseudo-zero-order reaction kinetic, and formation of dimethyl sulfide (DMS) was characterized by a first-order kinetic. The activation energies determined were between 86.3 and 101.8 for the Strecker aldehydes acetaldehyde (AA), 2-methylpropanal (2-MP), 3-methylbutanal (3-MB), and 2-methylbutanal (2-MB), 130.7 for acetone, 114.2 for methanol, and 109.7 kJ/mol for DMS. The amounts of Strecker aldehydes formed were correlated to the concentrations of the corresponding free amino acids present in the samples. The formation of hexanal and 6-methyl-5-hepten-2-one in Capsicum annuum during processing was confirmed, and the formation of beta-ionone was probably described for the first time. During heating, the concentration of hexanal increased rapidly. The formation of 6-methyl-5-hepten-2-one confirms that Capsicum annuum fruits contain lycopene.

Chemical composition of garlic wood (Gallesia integrifolia) (Phytolaccaceae) volatile compounds and their activity on cattle tick

“…Methanethiol alongside with dimethyl sulfide are the main contributors of unpleasant odors that are developed by cruciferous vegetables such as broccolis, cabbage, radish and so on, which result in shorter shelf life to the food and decrease consumers acceptance (Engel et al, 2002). Furthermore, dimethyl sulfide is released in significant amounts with other compounds as a volatile compound of paprika (Capsicum annuum) (Cremer and Eichner, 2000). It is also found in onion and garlic but it not important for the taste formation of these foods (Hattula and Granroth, 1974).…”

Diurnal Pattern of Leaf, Flower and Fruit Specific Ambient Volatiles above an Oil Palm Plantation in Pará State, Brazil

“…These observations strongly suggest that the damaged palm fruit emitted MHO as a volatile, which is widely recognized to be a specific biomarker of temperature-dependent lycopene oxidation in red fruit. [23][24][25] Crude palm oil has a rich orange-red color due to its high content of carotenoids which is dominated by α, β-carotene and lycopene. 26 These nutritional components of palm oil, in particular lycopene, have been shown to reduce chronic diseases in humans such as cancer and heart disease through their antioxidant behavior.…”

Determination of volatile organic compounds in the crude and heat treated amaranth samples

“…High contents of hexanal after heat treat- Figure 9. Differences in related content (%) of selected classes of organic compounds in the same amaranth species ment was detected in spice paprika (Cremer and Eichner, 2000), leek (Nielsen et al, 2004) and extracted poppy oil (Krist et al, 2005). Hexanal odour activated hypothalamic nuclei, which control maternal and emotional behaviour (HamaguchiHamada et al, 2004).…”