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Food Res Int

Title:		Flavor characterization of native Peruvian chili peppers through integrated aroma fingerprinting and pungency profiling
Author(s):		Morales-Soriano E; Kebede B; Ugas R; Grauwet T; Van Loey A; Hendrickx M;
Address:		"Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium; Faculty of Food Industries, Universidad Nacional Agraria La Molina, Av. La Molina s/n, La Molina, Peru. Electronic address: erms@lamolina.edu.pe. Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium; Department of Food Science, PO Box 56, Dunedin 9054, University of Otago, New Zealand. Vegetable Crops Research Program, Faculty of Agronomy, Universidad Nacional Agraria La Molina, Av. La Molina s/n, La Molina, Peru. Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium"
Journal Title:		Food Res Int
Year:		2018
Volume:		20180417
Issue:
Page Number:		250 - 259
DOI:		10.1016/j.foodres.2018.04.030
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"A broad range of Peruvian chili peppers are available but not properly characterized. To increase the insight into their flavor compounds, a head space GC-MS fingerprinting (volatiles) and an HPLC-based profiling approach (pungency) was implemented to characterize twenty landraces (Capsicum annuum, C. baccatum and C. chinense). The data obtained was analyzed with powerful chemometric approaches to identify unique flavor compounds for each of the species and for each of the landraces within a specific species. The pungency profile and volatiles such as esters, terpenes and norcarotenoids distinguish Cerezo triangular (4) (C. annuum). Mainly esters provoked the separation between Chico (42), Cacho de cabra rojo (323), Amarillo de Chachapoyas (318) (C. baccatum), Arnaucho (60) and Miscucho amarillo (69) (C. chinense). This study demonstrates the potential of the integrated fingerprinting, profiling and a chemometric approach to extensively understand the unique flavor compounds in Peruvian chili peppers"
Keywords:		"Capsicum/*chemistry/classification Chromatography, High Pressure Liquid Food Analysis/methods Fruit/*chemistry/classification Gas Chromatography-Mass Spectrometry Odorants/*analysis Peru *Smell Species Specificity *Taste Volatile Organic Compounds/*analys;"
Notes:		"MedlineMorales-Soriano, Eduardo Kebede, Biniam Ugas, Roberto Grauwet, Tara Van Loey, Ann Hendrickx, Marc eng Research Support, Non-U.S. Gov't Canada 2018/05/29 Food Res Int. 2018 Jul; 109:250-259. doi: 10.1016/j.foodres.2018.04.030. Epub 2018 Apr 17"