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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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-01-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.1027605/full |
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| author | Jing Zhang Cheng Wang Junwen Wang Yan Yang Kangning Han Emily Patience Bakpa Jing Li Jian Lyu Jihua Yu Jihua Yu Jianming Xie |
| author_facet | Jing Zhang Cheng Wang Junwen Wang Yan Yang Kangning Han Emily Patience Bakpa Jing Li Jian Lyu Jihua Yu Jihua Yu Jianming Xie |
| author_sort | Jing Zhang |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-04-10T23:50:13Z |
| format | Article |
| id | doaj.art-6f2c6bb14d7944279ca922297d175d62 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-10T23:50:13Z |
| publishDate | 2023-01-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-6f2c6bb14d7944279ca922297d175d622023-01-10T19:54:15ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2023-01-01910.3389/fnut.2022.10276051027605Comprehensive fruit quality assessment and identification of aroma-active compounds in green pepper (Capsicum annuum L.)Jing Zhang0Cheng Wang1Junwen Wang2Yan Yang3Kangning Han4Emily Patience Bakpa5Jing Li6Jian Lyu7Jihua Yu8Jihua Yu9Jianming Xie10College of Horticulture, Gansu Agricultural University, Lanzhou, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou, ChinaState Key Laboratory of Aridland Corp Science, Gansu Agricultural University, Lanzhou, ChinaCollege of Horticulture, Gansu Agricultural University, Lanzhou, ChinaThe 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.https://www.frontiersin.org/articles/10.3389/fnut.2022.1027605/fullpeppertextureflavorvolatile compoundsodor activity value |
| spellingShingle | Jing Zhang Cheng Wang Junwen Wang Yan Yang Kangning Han Emily Patience Bakpa Jing Li Jian Lyu Jihua Yu Jihua Yu Jianming Xie Comprehensive fruit quality assessment and identification of aroma-active compounds in green pepper (Capsicum annuum L.) Frontiers in Nutrition pepper texture flavor volatile compounds odor activity value |
| 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 | pepper texture flavor volatile compounds odor activity value |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.1027605/full |
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