Analysis of Volatile and Non-Volatile Components of Dried Chili Pepper (Capsicum annuum L.)
文献类型： 外文期刊
作者： Li, Wenqi 1 ; Wang, Yuan 2 ; Xing, Lijie 2 ; Song, Wensheng 3 ; Lu, Shiling 1 ;
作者机构： 1.Shihezi Univ, Coll Food Sci, Shihezi 832000, Peoples R China
2.Xinjiang Acad Agr & Reclamat Sci, Anal & Testing Ctr, Shihezi 832000, Peoples R China
3.Xinjiang Tianjiao Hongan Agr Technol Co Ltd, Shihezi 832000, Peoples R China
关键词： sensory evaluation; nutritional index; HS-GC-TOF MS
期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）
ISSN：
年卷期： 2025 年 14 卷 5 期
页码：
收录情况： SCI
摘要： As an important crop in the world, dried pepper is widely used in various foods. However, the sensory quality, fruit shape index, edible index, nutrition index, and volatile components of dried pepper have not been comprehensively analyzed. This study elucidated the differences between different varieties of dried pepper and provided the basis for the selection of raw materials for different varieties of dried pepper products. The varieties with high scores in sensory evaluation were Henan new generation, Neihuang new generation, Chengdu Erjingtiao, India S17, and Honglong 12. The varieties with the highest fruit shape index, edible rate, and nutrition index were Chengdu Erjingtiao and Guizhou Erjingtiao. A total of 380 volatile organic compounds were identified by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry with headspace sampling (HS-GC-TOF MS), including 62 alcohols, 50 aldehydes, 68 ketones, 60 hydrocarbons, 99 esters, 18 acids, and 23 other substances such as pyrazoles and ethers.
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