Abstract:

Head space solid-phase microextraction coupled with capillary gas chromatography-mass spectrometry (SPMEGC-MS), high performance liquid chromatography (HPLC) and ultraviolet (UV)-visible absorption spectrometry were employed to explore the influence of ozone treatment on the volatile flavor components, capsaicin and capsanthin in dried capsicum. As ozone treatment time prolonged, the number and amount of volatile flavor components in dried capsicum both decreased. A total of 35, 34, 31 and 12 volatile flavor components were found in non-ozone-treated dried capsicum and ones treated with ozone for 1, 2 h and 3 h, respectively. Dried capsicum treated for a longer period of time had lower contents of both capsaicin and capsanthin, and there was a significant difference between the control and the experimental groups (P ＜ 0.05). These findings demonstrate that ozone treatment deteriorate the quality of dried capsicum.

Key words: capsicum, ozone, volatile flavor components, capsaicin, capsanthin