Abstract:

The flavor components in dried capsicum before and after baking were analyzed by SPME-GC-MS. A total of 29 volatile components were found in dried capsicum and 31 in baked capsicum. Five volatile components were lost after baking, most of which were ester compounds; meanwhile 5 new components were produced, most of which were alkane compounds. After baking, an obvious increase was found in the relative contents of himachalene, nerolidol, 5-epi-aristolochene and α-longip, while those of hexyl-2-methylbutyrate and 2-butyl-1-decene changed conversely. These results demonstrated that baking can significantly improve the flavor quality of capsicum.

Key words: capsicum, baking, flavor components