Quality and Volatile Components of Dried Peppers Commonly Used in Hot Pot

TU Dawei; WENG Yingqiu; LI Qingqing; FENG Luping; LIU Wenjun

doi:10.13386/j.issn1002-0306.2022100262

Volume 44 Issue 16

Aug. 2023

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Science and Technology of Food Industry > 2023 > 44(16): 358-366. > DOI: 10.13386/j.issn1002-0306.2022100262

TU Dawei, WENG Yingqiu, LI Qingqing, et al. Quality and Volatile Components of Dried Peppers Commonly Used in Hot Pot[J]. Science and Technology of Food Industry, 2023, 44(16): 358−366. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100262.

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Quality and Volatile Components of Dried Peppers Commonly Used in Hot Pot

1.
School of Environment and Resources, Chongqing Technology and Business University, Chongqing 400067, China
2.
Chongqing Wanbiao Testing Technology Co., Ltd., Chongqing 400714, China

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Received Date: October 27, 2022
Available Online: June 15, 2023

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Abstract

Abstract

The objective of this study was to investigate the quality and volatile compounds of dried chilli pepper and its peels and seeds inclusion in hot pot. The volatile compounds of six different varieties of dried chilli peppers and their seeds and peels were analyzed using gas chromatography-mass spectrometry (GC-MS). The results illustrated that the fat (14.50%~24.50%) and protein (12.20%~17.10%) content were higher in pepper seeds than peels, while moisture (9.80%~16.50%) and total sugar (7.87%~16.70%) content were higher in pepper peels. In terms of color, the color of 'Zidantou', 'Yanjiao' and 'Xinyidai' showed bright red, and the highest color value was found in 'Yanjiao' (15.12). 'Indian chilis' had the highest spiciness of 892 degrees, whereas 'Denglongjiao' had the lowest spiciness of 43 degrees. Additionally, the pepper peel showed significantly (P<0.05) higher spiciness than that of pepper seed. A set of 80 volatiles were identified in six varieties of dried chilli peppers and their peels and seeds. The volatile compounds of dried chilli peppers were quite different among different varieties, including D-limonene, 4-methyl-1-pentanol, phenylacetaldehyde, acetic acid, ligustrazine, etc. The contribution of peels and seeds to the overall aroma of pepper was different, the relative contents of D-limonene, linalool, phenylacetaldehyde, acetone and acetic acid were higher in peels, which mainly showed floral, woody and spicy flavor, and the relative contents of D-limonene, 2,3-butanediol, 4-methyl-1-pentanol, acetic acid and dimethyl ether in seeds were higher, which mainly contributed to flower and fruit flavor. The current findings could provide theoretical reference for the production of different flavor hotpot seasonings by using different varieties of dried chilli peppers.
- dried pepper,
- seed,
- peel,
- variety,
- quality,
- volatile components

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References (36)

References

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