Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)
- 1 May 2020
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 100 (7), 3087-3098
- https://doi.org/10.1002/jsfa.10341
Abstract
BACKGROUND Flavor plays a critical role in defining sensory and consumer acceptance of dried pepper, and it can be affected by temperature and moisture content during hot air drying (HAD). Thus, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to analyze changes in volatile compounds of pepper during the HAD process with different drying temperatures. RESULTS A total of 45 volatile flavor compounds were identified, including 11 esters, 11 aldehydes, nine alcohols, five ketones, three furans, three acids, two pyrazines, and one ether. The results showed that with the loss of moisture during drying, aldehydes and alcohols decreased, esters initially increased and then decreased. However, propyl acetate, 2,3-butanediol, 2-acetylfuran, and 2-methylpyrazine increased. Moreover, drying temperature was closely related to the change of volatile flavor compounds. Aldehydes, alcohols, and some other volatile flavor compounds (methyl salicylate, ethyl acetate, 2-methylpyrazine, dipropyl disulfide) decreased with an increase of temperature (60-80 degrees C) at the same moisture content, while high temperature could promote the formation of ethyl octanoate, methyl octanoate, benzaldehyde, furfurol, acetal, 5-methylfurfural, and 2-acetylfuran. Based on principal components analysis and heat map clustering analysis, peppers dried at 70 or 80 degrees C presented similar composition, and the loss of volatile flavor compounds was more than samples died at 60 degrees C during the HAD process. CONCLUSION Overall, the flavor quality of peppers dried at 60 degrees C was better than that of other treatments during the HAD process. HS-GC-IMS was a reliable and effective means of analyzing volatile flavor compounds in peppers during the drying process. (c) 2020 Society of Chemical IndustryFunding Information
- National Natural Science Foundation of China (31601525)
- Hunan Provincial Natural Science Foundation (2019JJ50256)
This publication has 49 references indexed in Scilit:
- Prediction of sweet pepper (Capsicum annuum) flavor over different harvestsEuphytica, 2012
- Qualitative and quantitative changes in the essential oil of Laurus nobilis L. leaves as affected by different drying methodsFood Chemistry, 2011
- Volatile constituents of Cachucha peppers (Capsicum chinense Jacq.) grown in CubaFood Chemistry, 2011
- Analysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography–mass spectrometryFood Chemistry, 2010
- Effect of freeze-drying and oven-drying on volatiles and phenolics composition of grape skinAnalytica Chimica Acta, 2010
- Study of the Drying Kinetics of Green Bell Pepper and Chemical CharacterizationFood and Bioproducts Processing, 2007
- Volatile Compounds in Spanish PaprikaJournal of Food Composition and Analysis, 1997
- Enzymes and Bread FlavorJournal of Agricultural and Food Chemistry, 1996
- Effect of maillard reaction volatile products on lipid oxidationJournal of Oil & Fat Industries, 1991