Volatile profile and sensory quality of new varieties of Capsicum chinense pepper

The objective of this study was to compare the sensory quality and the volatile compound profile of new varieties of Capsicum chinense pepper (CNPH 4080 a strain of'Cumari-do-Pará' and BRS Seriema) with a known commercial variety (Biquinho). Volatiles were isolated from the headspace of fr...
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Autor*in:	Deborah dos Santos Garruti [verfasserIn] Nayra de Oliveira Frederico Pinto [verfasserIn] Victor Costa Castro Alves [verfasserIn] Maria Flávia Azevedo da Penha [verfasserIn] Eric de Castro Tobaruela [verfasserIn] Ídila Maria da Silva Araújo [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2013

Schlagwörter:	análise de aroma HS-SPME/GC-MS método CATA

Übergeordnetes Werk:	In: Food Science and Technology - Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004, 33(2013), suppl 1, Seite 102-108
Übergeordnetes Werk:	volume:33 ; year:2013 ; number:suppl 1 ; pages:102-108

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1590/S0101-20612013000500016

Katalog-ID:	DOAJ01076593X

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spelling	10.1590/S0101-20612013000500016 doi (DE-627)DOAJ01076593X (DE-599)DOAJ4c9642ae1ea1471397a74c965bdb894e DE-627 ger DE-627 rakwb eng TX341-641 T1-995 Deborah dos Santos Garruti verfasserin aut Volatile profile and sensory quality of new varieties of Capsicum chinense pepper 2013 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The objective of this study was to compare the sensory quality and the volatile compound profile of new varieties of Capsicum chinense pepper (CNPH 4080 a strain of'Cumari-do-Pará' and BRS Seriema) with a known commercial variety (Biquinho). Volatiles were isolated from the headspace of fresh fruit by SPME and identified by GC-MS. Pickled peppers were produced for sensory evaluation. Aroma descriptors were evaluated by Check-All-That-Apply (CATA) method, and the frequency data were submitted to Correspondence Analysis. Flavor acceptance was assessed by hedonic scale and analyzed by ANOVA. BRS Seriema showed the richest volatile profile, with 55 identified compounds, and up to 40% were compounds with sweet aroma notes. CNPH 4080 showed similar volatile profile to that of Biquinho pepper, but it had higher amounts of pepper-like and green-note compounds. The samples did not differ in terms of flavor acceptance, but they showed differences in aroma quality confirming the differences found in the volatile profiles. The C. chinense varieties developed by Embrapa proved to be more aromatic than Biquinho variety, and were well accepted by the judges. análise de aroma HS-SPME/GC-MS método CATA Nutrition. Foods and food supply Technology (General) Nayra de Oliveira Frederico Pinto verfasserin aut Victor Costa Castro Alves verfasserin aut Maria Flávia Azevedo da Penha verfasserin aut Eric de Castro Tobaruela verfasserin aut Ídila Maria da Silva Araújo verfasserin aut In Food Science and Technology Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 33(2013), suppl 1, Seite 102-108 (DE-627)32056780X (DE-600)2016150-5 1678457X nnns volume:33 year:2013 number:suppl 1 pages:102-108 https://doi.org/10.1590/S0101-20612013000500016 kostenfrei https://doaj.org/article/4c9642ae1ea1471397a74c965bdb894e kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500016&lng=en&tlng=en kostenfrei https://doaj.org/toc/1678-457X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 33 2013 suppl 1 102-108
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authorswithroles_txt_mv	Deborah dos Santos Garruti @@aut@@ Nayra de Oliveira Frederico Pinto @@aut@@ Victor Costa Castro Alves @@aut@@ Maria Flávia Azevedo da Penha @@aut@@ Eric de Castro Tobaruela @@aut@@ Ídila Maria da Silva Araújo @@aut@@
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callnumber-first	T - Technology
author	Deborah dos Santos Garruti
spellingShingle	Deborah dos Santos Garruti misc TX341-641 misc T1-995 misc análise de aroma misc HS-SPME/GC-MS misc método CATA misc Nutrition. Foods and food supply misc Technology (General) Volatile profile and sensory quality of new varieties of Capsicum chinense pepper
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topic_title	TX341-641 T1-995 Volatile profile and sensory quality of new varieties of Capsicum chinense pepper análise de aroma HS-SPME/GC-MS método CATA
topic	misc TX341-641 misc T1-995 misc análise de aroma misc HS-SPME/GC-MS misc método CATA misc Nutrition. Foods and food supply misc Technology (General)
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title	Volatile profile and sensory quality of new varieties of Capsicum chinense pepper
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title_full	Volatile profile and sensory quality of new varieties of Capsicum chinense pepper
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title_sort	volatile profile and sensory quality of new varieties of capsicum chinense pepper
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title_auth	Volatile profile and sensory quality of new varieties of Capsicum chinense pepper
abstract	The objective of this study was to compare the sensory quality and the volatile compound profile of new varieties of Capsicum chinense pepper (CNPH 4080 a strain of'Cumari-do-Pará' and BRS Seriema) with a known commercial variety (Biquinho). Volatiles were isolated from the headspace of fresh fruit by SPME and identified by GC-MS. Pickled peppers were produced for sensory evaluation. Aroma descriptors were evaluated by Check-All-That-Apply (CATA) method, and the frequency data were submitted to Correspondence Analysis. Flavor acceptance was assessed by hedonic scale and analyzed by ANOVA. BRS Seriema showed the richest volatile profile, with 55 identified compounds, and up to 40% were compounds with sweet aroma notes. CNPH 4080 showed similar volatile profile to that of Biquinho pepper, but it had higher amounts of pepper-like and green-note compounds. The samples did not differ in terms of flavor acceptance, but they showed differences in aroma quality confirming the differences found in the volatile profiles. The C. chinense varieties developed by Embrapa proved to be more aromatic than Biquinho variety, and were well accepted by the judges.
abstractGer	The objective of this study was to compare the sensory quality and the volatile compound profile of new varieties of Capsicum chinense pepper (CNPH 4080 a strain of'Cumari-do-Pará' and BRS Seriema) with a known commercial variety (Biquinho). Volatiles were isolated from the headspace of fresh fruit by SPME and identified by GC-MS. Pickled peppers were produced for sensory evaluation. Aroma descriptors were evaluated by Check-All-That-Apply (CATA) method, and the frequency data were submitted to Correspondence Analysis. Flavor acceptance was assessed by hedonic scale and analyzed by ANOVA. BRS Seriema showed the richest volatile profile, with 55 identified compounds, and up to 40% were compounds with sweet aroma notes. CNPH 4080 showed similar volatile profile to that of Biquinho pepper, but it had higher amounts of pepper-like and green-note compounds. The samples did not differ in terms of flavor acceptance, but they showed differences in aroma quality confirming the differences found in the volatile profiles. The C. chinense varieties developed by Embrapa proved to be more aromatic than Biquinho variety, and were well accepted by the judges.
abstract_unstemmed	The objective of this study was to compare the sensory quality and the volatile compound profile of new varieties of Capsicum chinense pepper (CNPH 4080 a strain of'Cumari-do-Pará' and BRS Seriema) with a known commercial variety (Biquinho). Volatiles were isolated from the headspace of fresh fruit by SPME and identified by GC-MS. Pickled peppers were produced for sensory evaluation. Aroma descriptors were evaluated by Check-All-That-Apply (CATA) method, and the frequency data were submitted to Correspondence Analysis. Flavor acceptance was assessed by hedonic scale and analyzed by ANOVA. BRS Seriema showed the richest volatile profile, with 55 identified compounds, and up to 40% were compounds with sweet aroma notes. CNPH 4080 showed similar volatile profile to that of Biquinho pepper, but it had higher amounts of pepper-like and green-note compounds. The samples did not differ in terms of flavor acceptance, but they showed differences in aroma quality confirming the differences found in the volatile profiles. The C. chinense varieties developed by Embrapa proved to be more aromatic than Biquinho variety, and were well accepted by the judges.
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container_issue	suppl 1
title_short	Volatile profile and sensory quality of new varieties of Capsicum chinense pepper
url	https://doi.org/10.1590/S0101-20612013000500016 https://doaj.org/article/4c9642ae1ea1471397a74c965bdb894e http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500016&lng=en&tlng=en https://doaj.org/toc/1678-457X
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