Agro-morphological Characteristics and Sensory Evaluation of Native Peruvian Chili Peppers

Abstract

Abstract:In this work, 31 native Peruvian chili peppers were evaluated for their agro-morphological characteristics and sensory attributes. The descriptive sensory analysis (DSA) was used to evaluate the 31 chili pepper samples based on their acid, bell pepper, sweet, tomato, apple, citrus, fruity, herbal, oregano and passion fruit attributes. The data obtained from the DSA enabled the grouping of these 31 chili peppers into six groups based on their different sensory attributes, such as fruity, bell pepper and herbal. The most abundant group (12 of the 31) had the bell pepper, apple, herbal, fruity and sweet attributes. Each group contained different species and different physical appearances, indicating that species or different forms of chili pepper do not define that sensory attribute. Considering the fact that Peruvian peppers are in high demand, the results achieved would be useful for growers, producers and chefs, as well as for further breeding activities.

A sensory lexicon to characterize the quality of fresh and preserved peppers

“…Aroma and flavor characteristics such as “floral,” “green,” and “bell pepper” have been previously used as criteria for sensory evaluation of fresh bell peppers (Luning et al., 1994b). Sensory testing of Peruvian peppers used “tomato” as an attribute for evaluation (Patel et al., 2016), but its similarity to the “cooked tomato” attribute established in the current work is uncertain due to the lack of published definitions in the former study. Similarly, the relation of “sweet aroma” evaluated in Capsicum chinense hybrids to the “sweet aromatics” attribute in the current lexicon is likely but cannot be fully verified for the same reason.…”

“…For example, the term “sharpness” could be interpreted as a pungent (penetrating feeling) or a spicy flavor, which are two completely different perceptions. Similarly, the aroma and flavor of Peruvian chile peppers were evaluated using 10 attributes, including acid, bell pepper, sweet, tomato, apple, citrus, herbal, fruity, oregano, and passion fruit (Patel et al., 2016). Eggink et al.…”

“…For example, the term "sharpness" could be interpreted as a pungent (penetrating feeling) or a spicy flavor, which are two completely different perceptions. Similarly, the aroma and flavor of Peruvian chile peppers were evaluated using 10 attributes, including acid, bell pepper, sweet, tomato, apple, citrus, herbal, fruity, oregano, and passion fruit (Patel et al, 2016). Eggink et al (2012) characterized the flavor and texture of different cultivars of sweet peppers and explained the variation in attribute intensities in relation to volatile and non-volatile compounds and dry matter content of the peppers.…”

Variabilidad del fruto en el ecotipo ají “charapita” (Capsicum frutescens L.) de la Amazonía peruana

“…De acuerdo a otros investigadores se encontró frutos con menos peso, alcanzando hasta 0,3 gramos (Quispe et al, 2016;Patel et al, 2016); por otro lado, en la variable número de semillas/fruto se encontraron hasta menor que veinte (Quispe et al, 2019), solamente la colecta C4 de nuestra investigación se le parece. Asimismo, El diámetro del fruto y el peso de mil semillas de nuestras colectas es mayor que otras investigaciones cuyo rango tiene entre 6-10 mm y 2,1-2,3 g, respectivamente (Arce, 2018;Quispe et al, 2019).…”

“…Estos datos indican, que los frutos provenientes de plantas de semillas colectadas para esta investigación han adquirido o tienen un volumen mayor del fruto. Sin embargo, la longitud del fruto es el único carácter que todavía no ha sido alterado fenotípicamente (ninguna variación) o está dentro del rango que otros investigadores han analizado que oscilan entre 6-15,4 mm (Patel et al, 2016;Arce, 2018).…”