Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Comparison of Volatile Components in Fresh and Dried Red Peppers (Capsicum annuum L.)

  • Jun, Hae-Roung (Department of Food and Nutritional Sciences, Ewha Womans University) ;
  • Cho, In-Hee (Department of Food and Nutritional Sciences, Ewha Womans University) ;
  • Choi, Hyung-Kyoon (College of Pharmacy, Chung-Ang University) ;
  • Kim, Young-Suk (Department of Food and Nutritional Sciences, Ewha Womans University)
  • Published : 2005.06.30
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Abstract

Fresh, and sun- and oven-dried red peppers were analyzed for volatile components. Also, their odor-active compounds were determined using gas chromatography-olfactometry (GC-O). More diverse volatile components, such as aldehydes, ketones, acids, and esters, were found in dried samples than in fresh ones. They included hexanal, ethyl acetate, ${\alpha}$-ionone, and ${\beta}$-ionone. Some Strecker aldehydes, 2-methyl butanal and 3-methyl butanal, were found only in dried red peppers. More hydrocarbons of high volatility and terpene-type components, such as ${\gamma}$-terpinene and aromadendrene, were detected only in fresh red peppers. A considerable amount of naphthalene was formed during sun-drying, whereas 2-furancarboxaldehyde, 1-methyl-1H-pyrrole and benzeneethanol were detected only in oven-dried red peppers. Characteristic odor of fresh ones could be attributed to 3-penten-2-o1, 2-methyl-2-butenal, 2-methoxy phenol, 2-hydroxy-methyl-benzoate, and 2-phenoxy ethanol, whereas some odorants, including 2-pentyl furan, naphthalene, hexyl hexanoate, and ${\alpha}$-ionone, could be responsible for distinctive odor property of sun-dried red peppers. 2-Furancarboxaldehyde, benzeneethanol, 4-vinyl-2-methoxy phenol, and unknown played important roles in odor property of oven-dried red peppers.

Keywords

References

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