Volatile profile and sensory quality of new varieties of Capsicum chinense pepper

• Published in: Ciência e tecnologia de alimentos 2013-02, Vol.33 (suppl 1), p.102-108
• Main Authors: 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
• Format: Article
• Language: English
• Subjects: check-all-that-apply (CATA); flavor analysis; FOOD SCIENCE & TECHNOLOGY; HS-SPME/GC-MS
• ISSN: 1678-457X; 1678-457X
• DOI: 10.1590/S0101-20612013000500016

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.