Discrimination and characterization of volatile organic compounds and nutritional values of three varieties of chopped pepper seeds

• DOI: 10.1016/j.fochx.2024.101150
• Publication Date: 2024-01-21T09:45:14Z
• Authors: Yulian Chen; Xilu Zhang; Xin Liu; Yida Liu; Aixiang Hou; Yuanliang Wang; Luoming Li; Xiaozhen Peng; Yu Xiao
• Keywords: Nonanal; Ingredient

Fermented-chopped pepper is a widely consumed condiment in China due to its attractive flavor. Chopped seed (CPS) the byproduct generated during production of chopped and generally discarded as waste. In this study, volatile organic compounds (VOCs) nutritional value three varieties CPS were investigated. Results indicated that compositions exhibited significant differences. All samples contained 17 amino acids rich fatty acids, with unsaturated being predominant accounting for 79 % total acids. A 53 VOCs identified by gas chromatography–ion mobility spectrometry, which could be classified into 9 groups, aldehydes, esters, alcohols comprising largest groups. The had remarkably varied aromas whereas there are five key (i.e., 2-pentylfuran, methional, ethyl 3-methylbutanoate, dimethyl disulfide, nonanal) all samples. Network correlation analysis revealed closely correlated Thus, study provides useful basis understanding values flavor characteristics different varieties, used an ingredient might have great potential food industry.