Volatile profile and sensory quality of new varieties of Capsicum chinense pepper
Autor(a) principal: | |
---|---|
Data de Publicação: | 2013 |
Outros Autores: | , , , , |
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. |
id |
SBCTA-1_5653e4457ac5db741df966a309895d63 |
---|---|
oai_identifier_str |
oai:scielo:S0101-20612013000500016 |
network_acronym_str |
SBCTA-1 |
network_name_str |
Food Science and Technology (Campinas) |
repository_id_str |
|
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 |
format |
article |
status_str |
publishedVersion |
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 |
_version_ |
1752126318228537344 |