title: Effect of cultivar and roasting technique on sensory quality of Bierzo roasted pepper.
abstract: BACKGROUND
  Pepper (Capsicum annuum L.) is one of the main horticultural products in the world. Roasted pepper is a high quality transformed product in the Iberian Peninsula, and obtained the recognition of 'Protected Geographical Indication' (PGI) of 'Pimiento Asado del Bierzo' in 2002. Roasted pepper has been traditionally processed with a steel-sheet hob. However, there are no data available about the effect of roasting technique in the quality of roasted pepper. The objective of this work was to compare the sensory quality of roasted pepper using industrial roasting techniques.
  
  
  RESULTS
  Sensory properties that showed significant differences between roasting techniques were colour, thickness and charred remains (appearance descriptors), bitterness (taste descriptor) and smokiness (after-taste descriptor). Higher value of descriptors such as colour, charred remains and smokiness for peppers elaborated in a rotary oven, helped roasted pepper to reach a higher level of overall quality, although rotary oven samples reached the lowest roast yield.
  
  
  CONCLUSIONS
  Roasting technique, rather than landrace, had the greatest effect on the sensory quality of roasted pepper, so the rotary oven was the roasting technique that achieved the highest quality score. This will contribute to improve sensory quality and marketing of PGI 'Pimiento Asado del Bierzo' in high quality markets.
authors.affiliation: Department of Agrarian Engineering and Sciences, University of León, Ponferrada, León, Spain. mgues@unileon.es
authors.forename: Marcos
authors.initials: M
authors.lastname: Guerra
authors.forename: Miguel A
authors.initials: MA
authors.lastname: Sanz
authors.forename: José B
authors.initials: JB
authors.lastname: Valenciano
authors.forename: Pedro A
authors.initials: PA
authors.lastname: Casquero
mesh_terms: D002212:Capsicum / Q000737:chemistry* / Q000191:economics; D055598:Chemical Phenomena; D004032:Diet / Q000208:ethnology; D005518:Food Preferences; D005519:Food Preservation / Q000191:economics / Q000379:methods*; D005638:Fruit / Q000737:chemistry* / Q000191:economics; D006801:Humans; D010858:Pigmentation; D011786:Quality Control; D012677:Sensation; D013030:Spain; D013499:Surface Properties; D013649:Taste