Studies On The Flavor Compounds In Capsicum

The capsicum and its products are been deeply liked by people in all countries by its special flavor.World each main scented capsicum producing country extremely pays attention to the research and development of the aroma capsicum.Study on the capsicum currently main on the following aspects:plants, cultivation,insect pests prevention and so on.As a traditional spice we know very little about it's composition constitutes,changes etc.With the improvement of the analytic means and method,modern analytical instrument had already been used abroad,but the work domestic is still at the starting stage in present.The research will raise the research level of the taste chemistry of the our country.Using SPME,SDE,HAS extraction,this paper studied aroma components of capsicum and their characteristic by gas chromatography-mass spectrometry.The relationgship of capsicum flavor compounds from different places,breeds,mature stages were also explored.The results showed as follows:1 The most appropriate method of capsicum flavor compound extraction is SDE.2 223 aroma components were identified in three capsicums.117 from capsicum of "Boll",119 from capsicum of "Chaotian",139 from capsicum of "shanying".The main flavor compounds are aldehydes,esters,ketones and alcohols.3 Twelve kinds of actice flavor compounds was found in three different capsicums,such as 1,6-Octadien-3-ol,3,7-dimethy,Hexanoic acid,ethyl ester,3,7,11 -Trimethyl-1,6,10-dodecatrien-3-ol,tetramethyl-Pyrazine,Hexahydropyridine dimethylsulfide,Paraldehyde,β-ionone and so on.4 The flavor compounds of "Boli" and "Chaotian" is very conform,the relationship between "shanying" and "Boli" is far.5 There are 93 kinds of flavor compounds from three different mature stages,33 from green stage,44 from commercial ripe stage,58 from ripe stage.The kinds of alcohols and esters are increasing during the ripe,although their contents are always high.The contents and kinds of aldehydes ketones are all increasing.6 The relationship between green and commercial ripe is totally different,so does the green and ripe.The commercial ripe and rip is very close.7 The flavor compounds of original producing area cupsicums are higher than the other palces.