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Comprehensive fruit quality assessment and identification of aroma-active compounds in green pepper (Capsicum annuum L.)

The wrinkled pepper (Capsicum annuum L.) is a type of chili pepper domesticated in northwestern China, with a characteristic flavor. Fifteen wrinkled and four smooth-skinned pepper varieties were evaluated for morphology, texture, color, nutrients, capsaicinoids, and volatile compounds at the mature...

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Autores principales: Zhang, Jing, Wang, Cheng, Wang, Junwen, Yang, Yan, Han, Kangning, Bakpa, Emily Patience, Li, Jing, Lyu, Jian, Yu, Jihua, Xie, Jianming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9871545/
https://www.ncbi.nlm.nih.gov/pubmed/36704799
http://dx.doi.org/10.3389/fnut.2022.1027605
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author Zhang, Jing
Wang, Cheng
Wang, Junwen
Yang, Yan
Han, Kangning
Bakpa, Emily Patience
Li, Jing
Lyu, Jian
Yu, Jihua
Xie, Jianming
author_facet Zhang, Jing
Wang, Cheng
Wang, Junwen
Yang, Yan
Han, Kangning
Bakpa, Emily Patience
Li, Jing
Lyu, Jian
Yu, Jihua
Xie, Jianming
author_sort Zhang, Jing
collection PubMed
description The wrinkled pepper (Capsicum annuum L.) is a type of chili pepper domesticated in northwestern China, with a characteristic flavor. Fifteen wrinkled and four smooth-skinned pepper varieties were evaluated for morphology, texture, color, nutrients, capsaicinoids, and volatile compounds at the mature fruit stage. The sensory evaluation showed wrinkled pepper was superior to smooth pepper in texture, and it has a highly significant correlation (p < 0.01) with cuticle thickness, maximum penetrating force, lignin content, and moisture content. Citric acid was the major organic acid in peppers, accounting for 39.10–63.55% of the total organic acids, followed by quininic acid. The average oxalic acid content of smooth peppers was 26.19% higher than that of wrinkled peppers. The pungency of wrinkled pepper fruits ranged from 1748.9 to 25529.4 SHU, which can be considered slightly to very spicy, while the four smooth varieties ranged between 866.63 and 8533.70 SHU, at slightly to moderately spicy. A total of 199 volatile compounds were detected in the 19 pepper varieties. The average volatile content of wrinkled pepper was 39.79% higher than that of smooth pepper. Twenty-nine volatile compounds, including 14 aldehydes, four alcohols, three esters, three ketones, two furans, one pyrazine, one acid, and one phenol, contributed to the fragrance of peppers and could be regarded as aroma-active compounds, with 2-isobutyl-3-methoxypyrazine being the major contributor among the 19 pepper varieties. Wrinkled pepper can be confidently distinguished from smooth pepper and is of superior quality. The current findings outlined the major texture-related characteristics of pepper as well as the main aroma-active compounds, providing valuable information for pepper quality breeding and consumer guidelines.
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spelling pubmed-98715452023-01-25 Comprehensive fruit quality assessment and identification of aroma-active compounds in green pepper (Capsicum annuum L.) Zhang, Jing Wang, Cheng Wang, Junwen Yang, Yan Han, Kangning Bakpa, Emily Patience Li, Jing Lyu, Jian Yu, Jihua Xie, Jianming Front Nutr Nutrition The wrinkled pepper (Capsicum annuum L.) is a type of chili pepper domesticated in northwestern China, with a characteristic flavor. Fifteen wrinkled and four smooth-skinned pepper varieties were evaluated for morphology, texture, color, nutrients, capsaicinoids, and volatile compounds at the mature fruit stage. The sensory evaluation showed wrinkled pepper was superior to smooth pepper in texture, and it has a highly significant correlation (p < 0.01) with cuticle thickness, maximum penetrating force, lignin content, and moisture content. Citric acid was the major organic acid in peppers, accounting for 39.10–63.55% of the total organic acids, followed by quininic acid. The average oxalic acid content of smooth peppers was 26.19% higher than that of wrinkled peppers. The pungency of wrinkled pepper fruits ranged from 1748.9 to 25529.4 SHU, which can be considered slightly to very spicy, while the four smooth varieties ranged between 866.63 and 8533.70 SHU, at slightly to moderately spicy. A total of 199 volatile compounds were detected in the 19 pepper varieties. The average volatile content of wrinkled pepper was 39.79% higher than that of smooth pepper. Twenty-nine volatile compounds, including 14 aldehydes, four alcohols, three esters, three ketones, two furans, one pyrazine, one acid, and one phenol, contributed to the fragrance of peppers and could be regarded as aroma-active compounds, with 2-isobutyl-3-methoxypyrazine being the major contributor among the 19 pepper varieties. Wrinkled pepper can be confidently distinguished from smooth pepper and is of superior quality. The current findings outlined the major texture-related characteristics of pepper as well as the main aroma-active compounds, providing valuable information for pepper quality breeding and consumer guidelines. Frontiers Media S.A. 2023-01-10 /pmc/articles/PMC9871545/ /pubmed/36704799 http://dx.doi.org/10.3389/fnut.2022.1027605 Text en Copyright © 2023 Zhang, Wang, Wang, Yang, Han, Bakpa, Li, Lyu, Yu and Xie. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Zhang, Jing
Wang, Cheng
Wang, Junwen
Yang, Yan
Han, Kangning
Bakpa, Emily Patience
Li, Jing
Lyu, Jian
Yu, Jihua
Xie, Jianming
Comprehensive fruit quality assessment and identification of aroma-active compounds in green pepper (Capsicum annuum L.)
title Comprehensive fruit quality assessment and identification of aroma-active compounds in green pepper (Capsicum annuum L.)
title_full Comprehensive fruit quality assessment and identification of aroma-active compounds in green pepper (Capsicum annuum L.)
title_fullStr Comprehensive fruit quality assessment and identification of aroma-active compounds in green pepper (Capsicum annuum L.)
title_full_unstemmed Comprehensive fruit quality assessment and identification of aroma-active compounds in green pepper (Capsicum annuum L.)
title_short Comprehensive fruit quality assessment and identification of aroma-active compounds in green pepper (Capsicum annuum L.)
title_sort comprehensive fruit quality assessment and identification of aroma-active compounds in green pepper (capsicum annuum l.)
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9871545/
https://www.ncbi.nlm.nih.gov/pubmed/36704799
http://dx.doi.org/10.3389/fnut.2022.1027605
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