Comparison of the aroma properties of red pepper (Capsicum annuum L.) cultivars grown in Hungary

Csóka, M. and Amtmann, M. and Nemes, K. and Korány, K. (2013) Comparison of the aroma properties of red pepper (Capsicum annuum L.) cultivars grown in Hungary. Acta Alimentaria, 42 (2). pp. 143-157. ISSN 0139-3006

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Abstract

Volatile constituents of four red pepper (called paprika in Hungarian) cultivars of the famous Szeged paprika growing region were analysed by GC-MS measurements subsequent to Likens-Nickerson simultaneous distillation extraction (LN-SDE) sample preparation. Of the compounds, 107 common constituents were managed to be identified. The examination detected the presence of terpenes, esters, hydrocarbons, acids, alcohols, aldehydes, and ketones. Several sulphur, cyclic nitrogen, and oxygen containing compounds were found as well, which usually present fairly high odour activities. The most abundant components in the examined cultivars were the hexadecanoic acid, tetradecanoic acid, dodecanoic acid, 4-vinyl-2-methoxy-phenol (4-vinyl guaiacol), and a compound of unknown structure. Though many pyrazines and relative substances occurred in the samples, 2-methoxy-3-isobutylpyrazine, responsible for the fresh red bell pepper note, could not be detected.

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