Effect of hot‐air drying on flavour compounds of bell peppers (Capsicum annuum)

Journal of the Science of Food and Agriculture - Tập 68 Số 3 - Trang 355-365 - 1995
Pieternel A. Luning1, Truke Ebbenhorst‐Seller1, Theo de Rijk1, J.P. Roozen2
1Agrotechnical Research Institute (ATO-DLO), PO Box 17, 6700 AA Wageningen, The Netherlands
2Department of Food Science, Wageningen Agricultural University, PO Box 8129, 6700 EV Wageningen, The Netherlands

Tóm tắt

AbstractThe influence of hot‐air drying on the composition of both volatile and non‐volatile flavour compounds of different Dutch bell pepper cultivars was investigated. Contents of glucose, fructose, ascorbic, citric, and oxalic acid decreased significantly after drying, while the levels of sucrose, malic, fumaric, and cis‐aconitic acid increased. Glucose, fructose and ascorbic acid probably participate in Maillard reactions during heating. Different effects of drying could be distinguished on the composition of volatile compounds. The majority of these compounds evaporated during drying. Some compounds were partly retained in the dried bell peppers, whereas others disappeared completely. Gas chromatography‐sniffing port analysis revealed that compounds with mainly “fresh” odour notes like lettuce/grassy/green bell pepper ((Z‐2‐3‐hexenal), fruity/almond ((E)‐2‐hexenal), fruity (octanal), lettuce/green bell pepper ((Z)‐3‐hexenol), and grassy/green bell pepper ((Z)‐2‐hexenal) decreased or disappeared after drying. Another group of compounds increased or were formed during drying, like 4‐octen‐3‐one, (E)‐2‐heptenal, (E)‐2‐octenal, (E,Z)‐ and (E,E)‐2,4‐heptadienal, decanal, and (E)‐2‐nonenal; most are known as autoxidation products of unsatu‐rated fatty acids. The increased levels of 2‐methylpropionic and 2‐ and 3‐methylbutyric acid, 2‐metlhylpropanal, and 2‐ and 3‐methylbutanal seemed to be due to Strecker degradation. Gas chromatography‐sniffing port analysis showed that the latter three compounds had distinct cacao, sweaty, and spicy odour characteristics.

Từ khóa


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Thông tin xuất bản

Journal of the Science of Food and Agriculture

Tập 68 Số 3

355-365

Thông tin tác giả