Changes in volatile compounds of a native Chinese chilli pepper (Capsicum frutescens var) during ripening
文献类型： 外文期刊
作者： Rong Liu 1 ; Ke Xiong 1 ; Yang Chao-Luo 1 ; Xiong Ze-Dai 2 ; Zhi Min-Liu 1 ; Wen Tong-Xue 1 ;
作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
2.Hunan Acad Agr Sci, Vegetable Inst, Changsha 410125, Hunan, Peoples R China
关键词： color;principal component analysis
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）
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收录情况： SCI
摘要： The objective of this study was to identify the volatile components of a native Chinese chilli pepper (Capsicum frutescens var) at different ripening stages. The peppers at green, breaking and red colour stages were first investigated by simultaneous distillation extraction combined with gas chromatography and mass spectrometry. Principal component analysis was used to visualise the grouping tendencies of the studied stages of pepper. Eighty-five volatile organic components were identified and quantified in this study. Forty compounds were found at the green stage, fifty-three at the breaking stage and sixty-five at the red colour stage. The flavour activity compounds were discovered in Chinese pepper. Qualitative and quantitative discrepancies were observed in different ripening stages. The amount of alkenes and aldehydes increased from 2.762% and 0.120% in green stage to 11.137% and 14.485% in colours' stage. The content of Alcohols decreased from 30.169% to 23.698%. Only, the aromatic compound disappears during maturity. Ketones enhanced from 0.983% to 2.693%. Esters were always reducing.
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