Analysis of the volatile compounds of Brazilian chilli peppers (Capsicum spp.) at two stages of maturity by solid phase micro-extraction and gas chromatography-mass spectrometry

被引：92

作者：

Bogusz Junior, Stanislau ^{[1
]}

Tavares, Arlete Marchi ^{[2
]}

Teixeira Filho, Jose ^{[3
]}

Zini, Claudia Alcaraz ^{[4
]}

Godoy, Helena Teixeira ^{[1
]}

机构：

[1] Campinas State Univ UNICAMP, Fac Food Engn, Dept Food Sci, Campinas, SP, Brazil

[2] IAC, Hort Ctr, Campinas, Brazil

[3] Campinas State Univ UNICAMP, Fac Agr Engn, Campinas, SP, Brazil

[4] Univ Fed Rio Grande do Sul, Inst Chem, Porto Alegre, RS, Brazil

来源：

FOOD RESEARCH INTERNATIONAL | 2012年 / 48卷 / 01期

关键词：

Capsicum frutescens L; C. chinense Jacq; C. baccatum (Willd) Eshbaugh; Volatile compounds; Solid phase micro-extraction and gas chromatography-mass spectrometry; RIPENING STAGES; ANTIMICROBIAL PROPERTIES; AROMA COMPOUNDS; BELL PEPPERS; ANNUUM; CULTIVARS; HABANERO; YELLOW; PURPLE; FRUITS;

D O I：

10.1016/j.foodres.2012.02.005

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

The volatile fractions of three varieties of chilli peppers at two stages of maturity were characterised using headspace solid phase micro-extraction (HS-SPME), gas chromatography (GC-FID) and mass spectrometry (GC-MS). A total of 83 compounds, mostly esters and alcohols, were identified in the malagueta chilli pepper (Capsicum frutescens), 49 compounds, mostly monoterpenes and aldehydes, were identified in the dedo-de-moca chilli pepper (Capsicum baccatum var. pendulum) and 77 compounds, mostly esters and sesquiterpenes, were identified in the murupi chilli pepper (Capsicum chinense). The peak areas of the compounds were smaller in the more mature samples. The samples from C. baccatum var. pendulum exhibited the greatest decrease; most of the compounds were not detected in the more mature samples. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：98 / 107

页数：10

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