Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID

Abstract The cultivar BRS Avai was originated from recurrent phenotypic selection in the original American cultivar Tabasco Macllhenny™, used in the worldly famous Tabasco pepper (Capsicum frutescens L.) sauce. The determination of the aroma profile of this new cultivar could reveal important qualit...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Deborah dos Santos GARRUTI [verfasserIn] Wivian de Sousa MESQUITA [verfasserIn] Hilton Cesar Rodrigues MAGALHÃES [verfasserIn] Ídila Maria da Silva ARAÚJO [verfasserIn] Rita de Cássia Alves PEREIRA [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2021

Schlagwörter:	Capsicum frutescens L. chilli pepper aroma OCV olfactometry

Übergeordnetes Werk:	In: Food Science and Technology - Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004, 41(2021), 3, Seite 696-701
Übergeordnetes Werk:	volume:41 ; year:2021 ; number:3 ; pages:696-701

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1590/fst.18020

Katalog-ID:	DOAJ075060442

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520			\|a Abstract The cultivar BRS Avai was originated from recurrent phenotypic selection in the original American cultivar Tabasco Macllhenny™, used in the worldly famous Tabasco pepper (Capsicum frutescens L.) sauce. The determination of the aroma profile of this new cultivar could reveal important qualitative descriptors that will help in future crosses and in the improvement of the desirable characteristics. Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry and gas chromatography-olfactometry techniques were used to analyze the volatile compounds from a new Brazilian cultivar, estimating the most powerful odor-active compounds. In the volatile fraction of BRS Avai pepper, esters were the predominant chemical class and major compounds were isohexyl and hexyl esters. Thirty-five odorants were detected and sixteen were considered as having moderate to high intensity, with hexyl 2-methylbutanoate, α-pinene, hexyl butanoate and hexyl 3-methylbutanoate contributing the most to the typical sweet, herbal and pepper-like aroma of this cultivar.
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allfields	10.1590/fst.18020 doi (DE-627)DOAJ075060442 (DE-599)DOAJd02f981f9a83441a814376b5b35fe0f1 DE-627 ger DE-627 rakwb eng TX341-641 T1-995 Deborah dos Santos GARRUTI verfasserin aut Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The cultivar BRS Avai was originated from recurrent phenotypic selection in the original American cultivar Tabasco Macllhenny™, used in the worldly famous Tabasco pepper (Capsicum frutescens L.) sauce. The determination of the aroma profile of this new cultivar could reveal important qualitative descriptors that will help in future crosses and in the improvement of the desirable characteristics. Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry and gas chromatography-olfactometry techniques were used to analyze the volatile compounds from a new Brazilian cultivar, estimating the most powerful odor-active compounds. In the volatile fraction of BRS Avai pepper, esters were the predominant chemical class and major compounds were isohexyl and hexyl esters. Thirty-five odorants were detected and sixteen were considered as having moderate to high intensity, with hexyl 2-methylbutanoate, α-pinene, hexyl butanoate and hexyl 3-methylbutanoate contributing the most to the typical sweet, herbal and pepper-like aroma of this cultivar. Capsicum frutescens L. chilli pepper aroma OCV olfactometry Nutrition. Foods and food supply Technology (General) Wivian de Sousa MESQUITA verfasserin aut Hilton Cesar Rodrigues MAGALHÃES verfasserin aut Ídila Maria da Silva ARAÚJO verfasserin aut Rita de Cássia Alves PEREIRA verfasserin aut In Food Science and Technology Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 41(2021), 3, Seite 696-701 (DE-627)32056780X (DE-600)2016150-5 1678457X nnns volume:41 year:2021 number:3 pages:696-701 https://doi.org/10.1590/fst.18020 kostenfrei https://doaj.org/article/d02f981f9a83441a814376b5b35fe0f1 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300696&tlng=en kostenfrei https://doaj.org/toc/1678-457X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ 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 41 2021 3 696-701
spelling	10.1590/fst.18020 doi (DE-627)DOAJ075060442 (DE-599)DOAJd02f981f9a83441a814376b5b35fe0f1 DE-627 ger DE-627 rakwb eng TX341-641 T1-995 Deborah dos Santos GARRUTI verfasserin aut Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The cultivar BRS Avai was originated from recurrent phenotypic selection in the original American cultivar Tabasco Macllhenny™, used in the worldly famous Tabasco pepper (Capsicum frutescens L.) sauce. The determination of the aroma profile of this new cultivar could reveal important qualitative descriptors that will help in future crosses and in the improvement of the desirable characteristics. Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry and gas chromatography-olfactometry techniques were used to analyze the volatile compounds from a new Brazilian cultivar, estimating the most powerful odor-active compounds. In the volatile fraction of BRS Avai pepper, esters were the predominant chemical class and major compounds were isohexyl and hexyl esters. Thirty-five odorants were detected and sixteen were considered as having moderate to high intensity, with hexyl 2-methylbutanoate, α-pinene, hexyl butanoate and hexyl 3-methylbutanoate contributing the most to the typical sweet, herbal and pepper-like aroma of this cultivar. Capsicum frutescens L. chilli pepper aroma OCV olfactometry Nutrition. Foods and food supply Technology (General) Wivian de Sousa MESQUITA verfasserin aut Hilton Cesar Rodrigues MAGALHÃES verfasserin aut Ídila Maria da Silva ARAÚJO verfasserin aut Rita de Cássia Alves PEREIRA verfasserin aut In Food Science and Technology Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 41(2021), 3, Seite 696-701 (DE-627)32056780X (DE-600)2016150-5 1678457X nnns volume:41 year:2021 number:3 pages:696-701 https://doi.org/10.1590/fst.18020 kostenfrei https://doaj.org/article/d02f981f9a83441a814376b5b35fe0f1 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300696&tlng=en kostenfrei https://doaj.org/toc/1678-457X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ 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 41 2021 3 696-701
allfields_unstemmed	10.1590/fst.18020 doi (DE-627)DOAJ075060442 (DE-599)DOAJd02f981f9a83441a814376b5b35fe0f1 DE-627 ger DE-627 rakwb eng TX341-641 T1-995 Deborah dos Santos GARRUTI verfasserin aut Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The cultivar BRS Avai was originated from recurrent phenotypic selection in the original American cultivar Tabasco Macllhenny™, used in the worldly famous Tabasco pepper (Capsicum frutescens L.) sauce. The determination of the aroma profile of this new cultivar could reveal important qualitative descriptors that will help in future crosses and in the improvement of the desirable characteristics. Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry and gas chromatography-olfactometry techniques were used to analyze the volatile compounds from a new Brazilian cultivar, estimating the most powerful odor-active compounds. In the volatile fraction of BRS Avai pepper, esters were the predominant chemical class and major compounds were isohexyl and hexyl esters. Thirty-five odorants were detected and sixteen were considered as having moderate to high intensity, with hexyl 2-methylbutanoate, α-pinene, hexyl butanoate and hexyl 3-methylbutanoate contributing the most to the typical sweet, herbal and pepper-like aroma of this cultivar. Capsicum frutescens L. chilli pepper aroma OCV olfactometry Nutrition. Foods and food supply Technology (General) Wivian de Sousa MESQUITA verfasserin aut Hilton Cesar Rodrigues MAGALHÃES verfasserin aut Ídila Maria da Silva ARAÚJO verfasserin aut Rita de Cássia Alves PEREIRA verfasserin aut In Food Science and Technology Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 41(2021), 3, Seite 696-701 (DE-627)32056780X (DE-600)2016150-5 1678457X nnns volume:41 year:2021 number:3 pages:696-701 https://doi.org/10.1590/fst.18020 kostenfrei https://doaj.org/article/d02f981f9a83441a814376b5b35fe0f1 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300696&tlng=en kostenfrei https://doaj.org/toc/1678-457X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ 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 41 2021 3 696-701
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allfieldsSound	10.1590/fst.18020 doi (DE-627)DOAJ075060442 (DE-599)DOAJd02f981f9a83441a814376b5b35fe0f1 DE-627 ger DE-627 rakwb eng TX341-641 T1-995 Deborah dos Santos GARRUTI verfasserin aut Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract The cultivar BRS Avai was originated from recurrent phenotypic selection in the original American cultivar Tabasco Macllhenny™, used in the worldly famous Tabasco pepper (Capsicum frutescens L.) sauce. The determination of the aroma profile of this new cultivar could reveal important qualitative descriptors that will help in future crosses and in the improvement of the desirable characteristics. Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry and gas chromatography-olfactometry techniques were used to analyze the volatile compounds from a new Brazilian cultivar, estimating the most powerful odor-active compounds. In the volatile fraction of BRS Avai pepper, esters were the predominant chemical class and major compounds were isohexyl and hexyl esters. Thirty-five odorants were detected and sixteen were considered as having moderate to high intensity, with hexyl 2-methylbutanoate, α-pinene, hexyl butanoate and hexyl 3-methylbutanoate contributing the most to the typical sweet, herbal and pepper-like aroma of this cultivar. Capsicum frutescens L. chilli pepper aroma OCV olfactometry Nutrition. Foods and food supply Technology (General) Wivian de Sousa MESQUITA verfasserin aut Hilton Cesar Rodrigues MAGALHÃES verfasserin aut Ídila Maria da Silva ARAÚJO verfasserin aut Rita de Cássia Alves PEREIRA verfasserin aut In Food Science and Technology Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2004 41(2021), 3, Seite 696-701 (DE-627)32056780X (DE-600)2016150-5 1678457X nnns volume:41 year:2021 number:3 pages:696-701 https://doi.org/10.1590/fst.18020 kostenfrei https://doaj.org/article/d02f981f9a83441a814376b5b35fe0f1 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300696&tlng=en kostenfrei https://doaj.org/toc/1678-457X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ 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 41 2021 3 696-701
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source	In Food Science and Technology 41(2021), 3, Seite 696-701 volume:41 year:2021 number:3 pages:696-701
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authorswithroles_txt_mv	Deborah dos Santos GARRUTI @@aut@@ Wivian de Sousa MESQUITA @@aut@@ Hilton Cesar Rodrigues MAGALHÃES @@aut@@ Ídila Maria da Silva ARAÚJO @@aut@@ Rita de Cássia Alves PEREIRA @@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 Capsicum frutescens L. misc chilli pepper misc aroma misc OCV misc olfactometry misc Nutrition. Foods and food supply misc Technology (General) Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID
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topic_title	TX341-641 T1-995 Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID Capsicum frutescens L. chilli pepper aroma OCV olfactometry
topic	misc TX341-641 misc T1-995 misc Capsicum frutescens L. misc chilli pepper misc aroma misc OCV misc olfactometry misc Nutrition. Foods and food supply misc Technology (General)
topic_unstemmed	misc TX341-641 misc T1-995 misc Capsicum frutescens L. misc chilli pepper misc aroma misc OCV misc olfactometry misc Nutrition. Foods and food supply misc Technology (General)
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title	Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID
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title_full	Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID
author_sort	Deborah dos Santos GARRUTI
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author_browse	Deborah dos Santos GARRUTI Wivian de Sousa MESQUITA Hilton Cesar Rodrigues MAGALHÃES Ídila Maria da Silva ARAÚJO Rita de Cássia Alves PEREIRA
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title_sort	odor-contributing volatile compounds of a new brazilian tabasco pepper cultivar analyzed by hs-spme-gc-ms and hs-spme-gc-o/fid
callnumber	TX341-641
title_auth	Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID
abstract	Abstract The cultivar BRS Avai was originated from recurrent phenotypic selection in the original American cultivar Tabasco Macllhenny™, used in the worldly famous Tabasco pepper (Capsicum frutescens L.) sauce. The determination of the aroma profile of this new cultivar could reveal important qualitative descriptors that will help in future crosses and in the improvement of the desirable characteristics. Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry and gas chromatography-olfactometry techniques were used to analyze the volatile compounds from a new Brazilian cultivar, estimating the most powerful odor-active compounds. In the volatile fraction of BRS Avai pepper, esters were the predominant chemical class and major compounds were isohexyl and hexyl esters. Thirty-five odorants were detected and sixteen were considered as having moderate to high intensity, with hexyl 2-methylbutanoate, α-pinene, hexyl butanoate and hexyl 3-methylbutanoate contributing the most to the typical sweet, herbal and pepper-like aroma of this cultivar.
abstractGer	Abstract The cultivar BRS Avai was originated from recurrent phenotypic selection in the original American cultivar Tabasco Macllhenny™, used in the worldly famous Tabasco pepper (Capsicum frutescens L.) sauce. The determination of the aroma profile of this new cultivar could reveal important qualitative descriptors that will help in future crosses and in the improvement of the desirable characteristics. Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry and gas chromatography-olfactometry techniques were used to analyze the volatile compounds from a new Brazilian cultivar, estimating the most powerful odor-active compounds. In the volatile fraction of BRS Avai pepper, esters were the predominant chemical class and major compounds were isohexyl and hexyl esters. Thirty-five odorants were detected and sixteen were considered as having moderate to high intensity, with hexyl 2-methylbutanoate, α-pinene, hexyl butanoate and hexyl 3-methylbutanoate contributing the most to the typical sweet, herbal and pepper-like aroma of this cultivar.
abstract_unstemmed	Abstract The cultivar BRS Avai was originated from recurrent phenotypic selection in the original American cultivar Tabasco Macllhenny™, used in the worldly famous Tabasco pepper (Capsicum frutescens L.) sauce. The determination of the aroma profile of this new cultivar could reveal important qualitative descriptors that will help in future crosses and in the improvement of the desirable characteristics. Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry and gas chromatography-olfactometry techniques were used to analyze the volatile compounds from a new Brazilian cultivar, estimating the most powerful odor-active compounds. In the volatile fraction of BRS Avai pepper, esters were the predominant chemical class and major compounds were isohexyl and hexyl esters. Thirty-five odorants were detected and sixteen were considered as having moderate to high intensity, with hexyl 2-methylbutanoate, α-pinene, hexyl butanoate and hexyl 3-methylbutanoate contributing the most to the typical sweet, herbal and pepper-like aroma of this cultivar.
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title_short	Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID
url	https://doi.org/10.1590/fst.18020 https://doaj.org/article/d02f981f9a83441a814376b5b35fe0f1 http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300696&tlng=en https://doaj.org/toc/1678-457X
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doi_str	10.1590/fst.18020
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up_date	2024-07-04T01:41:43.082Z
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Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID

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