Based on GC-MS and descriptive masculine analysis combined with chemometrics method to investigate the aroma characteristics and  volatile compounds of faint-scent chili powder

Abstract

Abstract: By means of quantitative descriptive sensory analysis and principal component analysis, eight different varieties of paprika were studied. It was found that the faint-scent paprika was mainly related to sensory attributes of cooked vegetable, grass and freshness notes. Volatile compounds commonly found in 112 different varieties of paprika were detected by gas chromatography-mass spectrometry, and 63 of them were selected as specific compounds correlated to the characteristic fragrant paprika by partial least-squares regression analysis. The results of the correlation analysis showed that the cooked vegetable note was significantly and positively correlated with β-myrcene, (E) -2-pentenol, (E) -2-hexenal, octanal, 4-octen-3-one, and 2-pentylfuran and had greater positive correlation with most volatile compounds, while hexanal, (E,E)-2,4-decadienal and trans,trans-2,4-Decadienal were present significantly negative correlation with it. The grass note was significantly and positively correlated with cedarone, (Z)-3-hexenol, hexanal, (E)-2-heptenal and isobutyric acid and significantly but negatively correlated with 4-methyl-1-pentanol, hexanol, (E)-2-octenal, hexyl 2-methylbutyrate. In addition, freshness note was significantly positive correlated with 3-carene, limonene, (E, E)-2,4-decadienal, (E)-2-nonenal, 2-methylpropionic acid and 2-isobutyl-3-methoxypyrazine, while it was significantly but negatively correlated to hexanol, nonanal and hexyl 2-methylbutanoate.

Key words: chili pepper, gas chromatography-mass spectrometry (GC-MS), volatiles, faint-scent, partial least-squares regression

CLC Number:

TS225.1

Yongxiao Wang Ping Zhan 洪磊田 Jiapei XI Yun-Yun JI. Based on GC-MS and descriptive masculine analysis combined with chemometrics method to investigate the aroma characteristics and volatile compounds of faint-scent chili powder[J]. FOOD SCIENCE, 0, (): 0-0.

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Based on GC-MS and descriptive masculine analysis combined with chemometrics method to investigate the aroma characteristics and volatile compounds of faint-scent chili powder

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