Analysis of volatile aroma compounds of fresh chilli (Capsicum annuum) during stages of maturity using solid phase microextraction (SPME)

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Abstract

Volatile aroma compounds of fresh premium grade commercial chilli (Capsicum annuum var annuum cv. Kulai) at three ripening stages (green, turning, red) were investigated using solid phase microextraction (SPME). Using statistical optimization method, the optimum parameter for the absorption of six principal compounds of chilli aroma, namely hexanal, 2-isobutyl-3-methoxypyrazine, 2,3-butanedione, 3-carene, trans-2-hexenal and linalool, on SPME fibres was found to be 30 min at 60°C. The presence of these important aroma compounds in fresh chilli was confirmed by their GC retention time and mass spectra. During ripening, hexanal (green aroma) and 2-isobutyl-3-methoxypyrazine (grassy aroma) were found to be significantly decreased. Sweet, fruity attributes represented by such compound as 2,3-butanedione, 3-carene, trans -2-hexenal and linalool were found to increase during ripening. The profile of chilli aroma compounds was successfully evaluated with ease using SPME. The method can be applied to determine the quality of the commercial chilli or other volatile compound as an alternative to full-scale headspace analysis.

Original languageEnglish
Pages (from-to)427-437
Number of pages11
JournalJournal of Food Composition and Analysis
Volume18
Issue number5
DOIs
Publication statusPublished - Aug 2005

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Solid Phase Microextraction
Capsicum
maturity stage
Capsicum annuum
odor compounds
Diacetyl
carene
ripening
odors
linalool
system optimization
headspace analysis
volatile compounds
dietary fiber
solid phase microextraction
2-isobutyl-3-methoxypyrazine
2-hexenal
n-hexanal
3-carene
methodology

Keywords

  • Chilli aroma
  • Solid phase microextraction (SPME)

ASJC Scopus subject areas

  • Food Science

Cite this

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abstract = "Volatile aroma compounds of fresh premium grade commercial chilli (Capsicum annuum var annuum cv. Kulai) at three ripening stages (green, turning, red) were investigated using solid phase microextraction (SPME). Using statistical optimization method, the optimum parameter for the absorption of six principal compounds of chilli aroma, namely hexanal, 2-isobutyl-3-methoxypyrazine, 2,3-butanedione, 3-carene, trans-2-hexenal and linalool, on SPME fibres was found to be 30 min at 60°C. The presence of these important aroma compounds in fresh chilli was confirmed by their GC retention time and mass spectra. During ripening, hexanal (green aroma) and 2-isobutyl-3-methoxypyrazine (grassy aroma) were found to be significantly decreased. Sweet, fruity attributes represented by such compound as 2,3-butanedione, 3-carene, trans -2-hexenal and linalool were found to increase during ripening. The profile of chilli aroma compounds was successfully evaluated with ease using SPME. The method can be applied to determine the quality of the commercial chilli or other volatile compound as an alternative to full-scale headspace analysis.",
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