Important odorants of sweet bell pepper powder (Capsicum annuum cv. annuum): differences between samples of Hungarian and Morrocan origin

Citation
M. Zimmermann et P. Schieberle, Important odorants of sweet bell pepper powder (Capsicum annuum cv. annuum): differences between samples of Hungarian and Morrocan origin, EUR FOOD RE, 211(3), 2000, pp. 175-180
Citations number
25
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
ISSN journal
1438-2377 → ACNP
Volume
211
Issue
3
Year of publication
2000
Pages
175 - 180
Database
ISI
SICI code
1438-2377(2000)211:3<175:IOOSBP>2.0.ZU;2-B
Abstract
By application of gas chromatography-olfactometry on aroma extracts prepare d from Hungarian sweet bell pepper powder (HBP) and Moroccan sweet bell pep per powder (MBP), 35 and 42 odour-active compounds were detected in the HBP and the MBP, respectively. The identification experiments, in combination with the flavour dilution (FD) factors obtained by application of aroma ext ract dilution analysis, revealed that beta-ionone (violet-like), 4-hydroxy- 2,5-dimethyl-3(2H)-furanone (furaneol; caramel-like), 3-hydroxy-4,5-dimethy l-2(SH)-furanone (Sotolon; seasoning-like) and 2- and 3-methylbutanoic acid s had the highest odour activities (FD factors of 8192 to 32768) among the 33 odorants that could be identified in the HBP. All odorants identified in the HBP were also characterized as odour-active volatiles in the MBP. The overall different aroma of the Moroccan sample could, however, be attribute d to the lower FD factors of the five key odorants mentioned above and, in addition, to the higher FD factors of 10 odorants not present among the aro ma compounds of the HBP, e.g. (Z)-1,5-octadien-3-one. In total, 20 odour-ac tive volatiles are reported here for the first time as Volatile bell pepper constituents.