Determination of volatile components in fresh, frozen, and freeze-dried Padrón-type peppers by gas chromatography-mass spectrometry using dynamic headspace sampling and microwave desorption.
"Padrón-type" peppers are a small variety of Capsicum annuum cultivated mainly in Galicia, Spain. To compare the effects of freezing and freeze-drying on the volatile components of Padrón-type peppers, preserved samples are analyzed by means of dynamic headspace sampling on an adsorbent followed by microwave desorption into a gas chromatograph equipped with a mass spectrometric detector. Sixty-five compounds are identified, including hydrocarbons, terpenes, alcohols, phenols, ethers, aldehydes, ketones, esters, pyrroles, pyrazines, and sulfurous compounds. Fresh whole, homogenized, and freeze-dried peppers have characteristic volatile-component profiles, whereas frozen peppers have a highly variable volatile-component profile.
Oruña-Concha
M J
MJ
Analytical Chemistry, Nutrition and Bromatology Department, Pharmacy Faculty, University of Santiago de Compostela, Spain.
López-Hernández
J
J
Simal-Lozano
J A
JA
Simal-Gándara
J
J
González-Castro
M J
MJ
de la Cruz García
C
C
D002212:Capsicum / Q000737:chemistry*; D005612:Freeze Drying; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D008872:Microwaves; D010946:Plants, Medicinal; D014835:Volatilization