Volatile and capsaicinoid composition of ají (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers

Kollmannsberger, Hubert; Rodríguez‐Burruezo, Adrián; Nitz, S.; Nuez, F.

doi:10.1002/jsfa.4354

Cited by 76 publications

(85 citation statements)

References 32 publications

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“…Analysis of C. chinense from Brazil showed high pepper-like and green-note compounds [6]. Two Andean species of chili peppers, C. baccatum (Ají) and C. pubescens (Rocoto), had an earthy/vegetable/bell pepper like aroma with a distinct cucumber odor [7]. Sensory analysis showed that elite sweet pepper (C. annuum) lines and hybrids from a D DAVID PUBLISHING…”

Section: Pubescensmentioning

confidence: 99%

Agro-morphological Characteristics and Sensory Evaluation of Native Peruvian Chili Peppers

Patel¹,

Calderón²,

Asencios³

et al. 2016

JAST-B

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Abstract:In this work, 31 native Peruvian chili peppers were evaluated for their agro-morphological characteristics and sensory attributes. The descriptive sensory analysis (DSA) was used to evaluate the 31 chili pepper samples based on their acid, bell pepper, sweet, tomato, apple, citrus, fruity, herbal, oregano and passion fruit attributes. The data obtained from the DSA enabled the grouping of these 31 chili peppers into six groups based on their different sensory attributes, such as fruity, bell pepper and herbal. The most abundant group (12 of the 31) had the bell pepper, apple, herbal, fruity and sweet attributes. Each group contained different species and different physical appearances, indicating that species or different forms of chili pepper do not define that sensory attribute. Considering the fact that Peruvian peppers are in high demand, the results achieved would be useful for growers, producers and chefs, as well as for further breeding activities.

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Section: Pubescensmentioning

confidence: 99%

Agro-morphological Characteristics and Sensory Evaluation of Native Peruvian Chili Peppers

Patel¹,

Calderón²,

Asencios³

et al. 2016

JAST-B

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“…The group of pungent components peculiar to the fruits of Capsicum plants is called capsaicinoids. It has been reported in recent studies that each capsaicinoid analogue is responsible for different burning sensation in the mouth [9]. They are commonly used as a spice or food and also for a broad variety of therapeutic applications.…”

Section: Introductionmentioning

confidence: 99%

Bioactive compounds and some vitamins from varieties of pepper (Capsicum) grown in CÔTE D’IVOIRE

Kouassi¹

2012

PAB

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The aim of this work was to isolate groups of bioactive compounds of biological interest from some varieties of pepper (Capsicum) grown and consumed in Côte d'Ivoire, to assess the ability of organic solvent to extract these compounds and to determine ascorbic acid and beta-carotene content. Polar, non polar and acid compounds of intermediate polarity obtained by thin layer chromatography (TLC) were used to isolate from the acetone extracts, from 33 to 34 compounds for C. annuum and from 27 to 33 for C. frutescens. The number of lipid compounds isolated from C. annuum varies from 32 to 33 and 24 to 29 in C. frutescens. The total non-lipid compounds obtained by the dichloromethane, acetone and methanol extract ranges from 88 to 103 for C. annuum, and from 84 to 96 for C. frutescens. The number of lipid compounds was higher for C. annuum than for C. frutescens. The lipid compounds and non-lipid compounds were highly variable depending on the variety of Capsicum. The ascorbic acid and beta carotene contents were obtained by High-performance liquid chromatography (HPLC). Beta-carotene content in pepper studied ranged from 68 to 535 µg 100 g -1 FW and ascorbic acid from 86 to 96 mg 100 g -1 FW. The current study may contribute to the knowledge of the nutritional and the bioactive compounds of the fruit and may offer knowledge of the potential health benefits for bell pepper consumers in Côte d'Ivoire..

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“…Le piment est un produit de base de cuisines ethniques comme la cuisine thaïlandaise, coréenne, indienne, hongroise, africaine, mexicaine etc. (Kollmannsberger et al, 2011). Les fruits de Capsicum sont très appréciés un peu partout dans le monde.…”

Section: Introductionunclassified

“…La capsaïcine, alcaloïde lipophilique et principal composé responsable du goût poivré du piment ne serait pas liée à la couleur, et aurait un effet positif sur le mécanisme d'excrétion (Collera-Zuniga et al, 2004 ;Kollmannsberger et al, 2011. Les résultats des travaux de Pino et al (2007) ont montré que la teneur en capsaïcine varie selon la composition en composés volatiles des différentes variétés.…”

Section: Introductionunclassified

“…L'arôme, le parfum ou l'odeur d'un fruit stimule toujours sa consommation. Ces résultats soutiennent ceux de Avaloz De La Cruz (2007) qui, dans une analyse sensorielle a montré que la couleur, le goût piquant, et l'arôme des fruits de Capsicum frais ou cuits étaient des descripteurs qui avaient une influence positive sur l'acceptation générale d'un aliment (Johnson, 2007 ;Kollmannsberger et al, 2011).…”

Section: Introductionunclassified

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Evaluation de la connaissance et utilisation des variétés de piment (<em>Capsicum</em>) cultivées en Côte d’Ivoire

Kouassi¹,

Koffi-Névry²

2012

Int. J. Bio. Chem. Sci

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RESUMECette étude a été entreprise pour répertorier et décrire les différentes variétés de piment consommées en Côte d'Ivoire en vue de leur valorisation. Un questionnaire a permis de recueillir des renseignements sur la connaissance et les différentes formes d'usages du piment. Les variétés de Capsicum étudiées sont connues à 98% aussi bien par les femmes, les hommes que par les différents groupes ethniques. Les 2 espèces cultivées et retrouvées sur les marchés d'Abidjan sont Capsicum annuum et Capsicum frutescens, réparties en 6 variétés : Capsicum annuum jaune, Capsicum annuum antillais, Capsicum frutescens soudanais, Capsicum frutescens attié, Capsicum frutescens doux et Capsicum frutescens oiseau. Le piment est consommé quotidiennement à 97,16% chez les femmes contre 87% chez les hommes pour ses propriétés nutritionnelle (18%) et sensorielle (15%). Il est consommé et apprécié pour son goût piquant (23%) moyennement fort (32%), suivi de l'arôme (10%). Les sauces sont les modes de consommation les plus fréquentes (30,24%) suivies par les grillades (8,89%). Le piment est aussi connu par les populations pour ses propriétés médicinales. La constipation serait à 23%, l'affection la plus traitée par les variétés de Capsicum, suivie des gastro-entérites (14%). Ces informations recueillies sur le piment font de ce fruit-légume, une ressource agricole à prendre en compte dans tout programme de valorisation des richesses floristiques dont disposent la Côte d'Ivoire.

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Volatile and capsaicinoid composition of ají (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers

Abstract: In this study the compounds responsible for heat and aroma in the Andean peppers C. baccatum and C. pubescens were identified. The results will be of use to inspire future studies aimed at improving the flavour of these species.

Cited by 76 publications

References 32 publications

Agro-morphological Characteristics and Sensory Evaluation of Native Peruvian Chili Peppers

Agro-morphological Characteristics and Sensory Evaluation of Native Peruvian Chili Peppers

Bioactive compounds and some vitamins from varieties of pepper (Capsicum) grown in CÔTE D’IVOIRE

Evaluation de la connaissance et utilisation des variétés de piment (<em>Capsicum</em>) cultivées en Côte d’Ivoire

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