| Title: | "Elucidation of Analytical-Compositional Fingerprinting of Three Different Species of Chili Pepper by Using Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry Analysis, and Sensory Profile Evaluation" |
| Author(s): | Trovato E; Vento F; Creti D; Dugo P; Mondello L; |
| Address: | "Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Annunziata, 98168 Messina, Italy. Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Annunziata, 98168 Messina, Italy. Mediterranean Food Science, Lungarno della Zecca Vecchia 28, 50122 Firenze, Italy. Department of Sciences and Technologies for Human and Environment, University Campus Bio-Medico of Rome, Via Alvaro del Portillo 21, 00128 Rome, Italy" |
| DOI: | 10.3390/molecules27072355 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "The aim of the present study was to determine the volatile compounds of three different species of chili peppers, using solid-phase microextraction (SPME) methods in combination with gas chromatography-mass spectrometry (GC-MS). The detection of marker aroma compounds could be used as a parameter to differentiate between species of chili peppers for their detection and traceability in chili pepper food. The sensorial contribution was also investigated to identify the predominant notes in each species and to evaluate how they can influence the overall aroma. Three different pepper species belonging to the Capsicum genus were analyzed: Chinense, Annuum, and Baccatum. A total of 269 volatile compounds were identified in these species of chili peppers. The Capsicum annum species were characterized by a high number of acids and ketones, while the Capsicum chinense and Capsicum baccatum were characterized by esters and aldehydes, respectively. The volatile profile of extra virgin olive oils (EVOOs) flavored with chili peppers was also investigated, and principal component analysis (PCA) and hierarchical cluster analysis (HCA) of the volatile profiles were demonstrated to be a powerful analytical strategy for building a model that highlights the potential of a volatile characterization approach for use in evaluating food traceability and authenticity" |
| Keywords: | *Capsicum/chemistry Gas Chromatography-Mass Spectrometry/methods Odorants/analysis Solid Phase Microextraction/methods Vegetables *Volatile Organic Compounds/analysis EVOOs Gc-ms Lri chili peppers food hierarchical cluster analysis (HCA) marker principal; |
| Notes: | "MedlineTrovato, Emanuela Vento, Federica Creti, Donato Dugo, Paola Mondello, Luigi eng Switzerland 2022/04/13 Molecules. 2022 Apr 6; 27(7):2355. doi: 10.3390/molecules27072355" |
