Impact of different drying methods on the quality and flavor of two chili peppers (Capsicum annuum L.) varieties: Chemical composition and volatile compounds
文献类型： 外文期刊
作者： Wu, Di 1 ; Yang, Wanrong 1 ; Chen, Ju 1 ; Zhu, Zhangsheng 2 ; Chen, Changming 2 ; Wang, Nanyi 1 ; Wu, Kangyun 3 ; He, Jianwen 1 ; Fu, Wenting 1 ;
作者机构： 1.Guizhou Acad Agr Sci, Chili Pepper Res Inst, Guiyang 550006, Guizhou, Peoples R China
2.South China Agr Univ, Coll Hort, Guangzhou 510642, Guangdong, Peoples R China
3.Minist Agr & Rural Affairs, Key Lab Crop Genet Resources & Germplasm Innovat K, Guiyang 550025, Guizhou, Peoples R China
关键词： Pepper; Drying; Volatiles; Chemical components; Correlation analysis
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 29 卷
页码：
收录情况： SCI
摘要： This study investigated the effects of various drying methods on the chemical components of Chaotianjiao and Xianjiao, focusing on both non-volatile constituents and volatiles. The results indicated that hot air drying effectively preserved capsaicinoids, whereas sun-drying and shade-drying led to their degradation. Moreover, shade-drying significantly reduced the capsanthin content. A total of 145 volatile compounds were identified using HS-SPME-GC-MS technology. The oxidative degradation of unsaturated fatty acids was the key metabolic pathway promoting the accumulation of (2E)-2-decenal in hot air-dried and sun-dried, while esterification of fatty acids was the primary aroma formation pathway in shade-dried, contributing to the production of methyl laurate. Amino acids and fatty acids serving as key precursor substances involved in metabolism. Overall, hot air drying was beneficial for the retention of capsaicinoids, while shade drying promoted richer aroma quality. The findings provided a theoretical basis for optimizing drying processes and enhancing flavor quality in peppers
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