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

Detalhes bibliográficos
Autor(a) principal: Garruti,Deborah dos Santos
Data de Publicação: 2013
Outros Autores: Pinto,Nayra de Oliveira Frederico, Alves,Victor Costa Castro, Penha,Maria Flávia Azevedo da, Tobaruela,Eric de Castro, Araújo,Ídila Maria da Silva
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500016
Resumo: 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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spelling Volatile profile and sensory quality of new varieties of Capsicum chinense pepperflavor analysisHS-SPME/GC-MScheck-all-that-apply (CATA)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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2013-02-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500016Food Science and Technology v.33 suppl.1 2013reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612013000500016info:eu-repo/semantics/openAccessGarruti,Deborah dos SantosPinto,Nayra de Oliveira FredericoAlves,Victor Costa CastroPenha,Maria Flávia Azevedo daTobaruela,Eric de CastroAraújo,Ídila Maria da Silvaeng2013-03-06T00:00:00Zoai:scielo:S0101-20612013000500016Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2013-03-06T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Volatile profile and sensory quality of new varieties of Capsicum chinense pepper
title Volatile profile and sensory quality of new varieties of Capsicum chinense pepper
spellingShingle Volatile profile and sensory quality of new varieties of Capsicum chinense pepper
Garruti,Deborah dos Santos
flavor analysis
HS-SPME/GC-MS
check-all-that-apply (CATA)
title_short Volatile profile and sensory quality of new varieties of Capsicum chinense pepper
title_full Volatile profile and sensory quality of new varieties of Capsicum chinense pepper
title_fullStr Volatile profile and sensory quality of new varieties of Capsicum chinense pepper
title_full_unstemmed Volatile profile and sensory quality of new varieties of Capsicum chinense pepper
title_sort Volatile profile and sensory quality of new varieties of Capsicum chinense pepper
author Garruti,Deborah dos Santos
author_facet Garruti,Deborah dos Santos
Pinto,Nayra de Oliveira Frederico
Alves,Victor Costa Castro
Penha,Maria Flávia Azevedo da
Tobaruela,Eric de Castro
Araújo,Ídila Maria da Silva
author_role author
author2 Pinto,Nayra de Oliveira Frederico
Alves,Victor Costa Castro
Penha,Maria Flávia Azevedo da
Tobaruela,Eric de Castro
Araújo,Ídila Maria da Silva
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Garruti,Deborah dos Santos
Pinto,Nayra de Oliveira Frederico
Alves,Victor Costa Castro
Penha,Maria Flávia Azevedo da
Tobaruela,Eric de Castro
Araújo,Ídila Maria da Silva
dc.subject.por.fl_str_mv flavor analysis
HS-SPME/GC-MS
check-all-that-apply (CATA)
topic flavor analysis
HS-SPME/GC-MS
check-all-that-apply (CATA)
description 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.
publishDate 2013
dc.date.none.fl_str_mv 2013-02-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500016
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500016
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612013000500016
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.33 suppl.1 2013
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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