Journal
FOOD RESEARCH INTERNATIONAL
Volume 109, Issue -, Pages 250-259Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2018.04.030
Keywords
Capsicum; Capsaicin; Volatile compounds; Headspace GC MS fingerprinting; Pungency; Chemometrics
Categories
Funding
- VLIR-UOS scholarship
- IUC program at Universidad Nacional Agraria La Molina in Peru (VLIR-UOS-UNALM)
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A broad range of Peruvian chili peppers are available but not properly characterized. To increase the insight into their flavor compounds, a head space GC MS fingerprinting (volatiles) and an HPLC-based profiling approach (pungency) was implemented to characterize twenty landraces (Capsicum annuum, C. baccatum and C. chinense). The data obtained was analyzed with powerful chemometric approaches to identify unique flavor compounds for each of the species and for each of the landraces within a specific species. The pungency profile and volatiles such as esters, terpenes and norcarotenoids distinguish Cerezo triangular (4) (C. annuum). Mainly esters provoked the separation between Chico (42), Cacho de cobra rojo (323), Amarillo de Chachapoyas (318) (C. baccatum), Amaucho (60) and Miscucho amarillo (69) (C. chinense). This study demonstrates the potential of the integrated fingerprinting, profiling and a chemometric approach to extensively understand the unique flavor compounds in Peruvian chili peppers.
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