Changes in volatile compounds of a native Chinese chilli pepper (Capsicum frutescens var) during ripening

Abstract

The objective of this study was to identify the volatile components of a native Chinese chilli pepper (Capsicum frutescens var) at different ripening stages. The peppers at green, breaking and red colour stages were first investigated by simultaneous distillation extraction combined with gas chromatography and mass spectrometry. Principal component analysis was used to visualise the grouping tendencies of the studied stages of pepper. Eighty-five volatile organic components were identified and quantified in this study. Forty compounds were found at the green stage, fifty-three at the breaking stage and sixty-five at the red colour stage. The flavour activity compounds were discovered in Chinese pepper. Qualitative and quantitative discrepancies were observed in different ripening stages. The amount of alkenes and aldehydes increased from 2.762% and 0.120% in green stage to 11.137% and 14.485% in colours' stage. The content of Alcohols decreased from 30.169% to 23.698%. Only, the aromatic compound disappears during maturity. Ketones enhanced from 0.983% to 2.693%. Esters were always reducing. Zhi min-Liu and Wen tong-Xue contributed equally to this work. Not detected. † The reliability of the identification proposal is indicated by the following: A, mass spectrum agreed with mass spectral database; B, mass spectrum and Kovats index agreed with standards; C, mass spectrum and Kovats index agreed with standards and literature. Values were expressed as mean ± SD (n = 3). a-cValues with different letters were significantly different (P < 0.05).Pepper volatile during ripening R. Liu et al.

Influence of Fruit Ripening on Color, Organic Acid Contents, Capsaicinoids, Aroma Compounds, and Antioxidant Capacity of Shimatogarashi (<i>Capsicum frutescens</i>)

“…This is in contrast to climacteric fruit, such as apples and bananas, where the concentration of the fruit s aroma, especially esters develop during ripening 3 . A decrease in the volatile aroma in mature Capsicum fruit was also observed in C. frutescens by Liu et al 33 , and C. frutescens, C. baccatum var pendulum and C. chinense Jacq. by Junior et al 2 .…”

“…The alkane group separates the orange fruit from the green in PC 2. Aliphatic alkanes as well as 2-methyl branched alkanes can be found in Shimatogarashi, while identical alkanes were also found in the C. frutescens domesticated in China reported by Liu et al 33 . Rodriguez-Burruezo et al 6 considered aliphatic and methyl branched alkanes to be associated to capsaicin biosynthesis as they were found in pungent species.…”

GC‐MS aroma characterization of vegetable matrices: Focus on 3‐alkyl‐2‐methoxypyrazines

“…23 Moreover, Buttery et al 6 experienced two different SDE procedures (45-50°C at 80-100 mm Hg and a conventional one at 100°C and atmospheric pressure) and found a strong reduction of IBMP in C annuum var grossum (green bell pepper), induced by the harsh conditions. Eventually, when conventional SDE was used to compare the aroma of different red peppers (C annuum L.) by GC-MS, IBMP was not detected 26 and similar results were highlighted in a study on Capsicum frutescens var, 27 while both IBMP and sBMP in C frutescens have been found after extraction by HS-SPME. 28 These findings led us to carry out the comparison of these two widely used extraction techniques (ie, SPME and SDE) on the different fresh vegetables under study.…”

Influência hormonal de Metil Jasmonato na biossíntese de compostos voláteis associados ao amadurecimento em tomate <i>Grape (Solanum lycopersicum)</i> e pimenta malagueta <i> (Capsicum frutescens)</i>

“…Em estudo de compostos voláteis de Capsicum frutescens, durante três fases de amadurecimento, Liu et al (2009) representativas foram os álcoois e aldeídos alifáticos e hidrocarbonetos de cadeia ramificada.…”

“…Na pimenta malagueta foram identificados, segundo os critérios de análise, 55 compostos (Tabela 03), sendo 7 (13%) hidrocarbonetos, 6 (11%) álcoois, 3 (5%) aldeídos, 4 (KLEE, 2010;LIU et al, 2009;RAMBLA et al, 2013).…”