Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Comparison of Volatile Compounds in Red Pepper (Capsicum annuum L.) Powders from Different Origins

Jun, Hae-Roung;Kim, Young-Suk

  • Published : 20020600
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Abstract

Korean, Chinese, and Mexican red pepper (Capsicum annuum L.) powders were analyzed to compare the difference in volatile compounds between the three samples. Odor-active compounds in the red peppers were determined using Aroma Extraction Dilution Analysis (AEDA). A total of 144 compounds identified in the three samples were grouped into 16 aldehydes, 20 alcohols, 19 esters, 8 acids, 23 ketons, 25 hydrocarbons, 20 terpenes, 3 phenols, 2 benzens, 2 furans, and 6 miscellaneous compounds. Many volatile compounds in red peppers have probably originated from degradation of lipids and carotenoids as well as terpenes. The major odor-active compounds were almond-like (unknown), sweet (2-acetyl furan), sour (acetic acid), grassy (E-2-octenol and ${\beta}-elememe$), fried and oily (E, E-2,4-decadienal), woody (${\beta}-damascenone$), and violet-like (${\beta}-ionone$). Four unknown spicy-note compounds were also detected as odor-active compounds. The number and relative intensities of terpenederived compounds, which have grassy, herb-like, fruity, and pungent notes, varied more depending on the sample type than the other compounds such as lipid oxidation products. Fewer terpen-type odorants were identified in Chinese red pepper.

Keywords

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