Physiological behavior and quality traits during fruit growth and ripening of four Amazonic hot pepper accessions

BACKGROUND: Skin color, acid content and changes in other chemical components have been developed as indicators of maturation in fruits of the Capsicum type. RESULTS: Fruit growth and ripening in four hot pepper accessions (CS) from C. frutescens (CS376) and from C. annuum (CS219, CS049 and CS032) were monitored in three commercial Colombian Amazonic orchards. The time between fruit setting and commercial pepper fruit maturity was 41 ± 5 days for CS219, while CS032, CS049 and CS376 required 47 ± 3 days. Three stages of development were identified. The first stage was cell division in the accessions and a transient peak in respiration rate in CS049. A second stage of fruit growth occurred due to maximum cell expansion and some transient peaks of respiration rate also took place. Finally, a plateau occurred as fruit reached full maturity and followed typical non‐climacteric behavior. CS032 and CS219 were pungent with increasing levels of alkaloids (capsaicin and dihydrocapsaicin) during fruit growth, although CS376 with its constant and higher levels of the former capsaicinoids early in fruit growth was not pungent, and neither was CS049. Morphological traits and fresh and dry weight together with color coordinates could be used to discriminate among accessions as revealed by two axes of the canonical discriminant analysis (99.9% total variance explained). CONCLUSIONS: In general, the time from fruit set and the apex skin color changes and accompanying morphological traits, were reasonable indicators of maturity in Amazonian hot pepper fruits. Multivariate analysis was able to discriminate among accessions. Copyright © 2008 Society of Chemical Industry     

Implications of spatial and temporal changes in concentration of pyruvate and glucose in onion (Allium cepa L.) bulbs during controlled atmosphere storage

BACKGROUND: Pungency and perceived sweetness are important quality assurance parameters for onion producers; however, there is still a paucity of information describing the spatial changes within the bulb of some taste‐related compounds during storage. Accordingly, onion bulbs of cultivars (cvs.), SS1 (low pungency, low dry matter) and Renate (pungent, high dry matter) bulbs, were divided into 12 sections and both spatial and temporal variations of pyruvate and glucose were recorded during standard controlled atmosphere storage. RESULTS: Pyruvate within cv. SS1 bulbs reached 8.3 µmol g^?1 fresh weight (FW) from pre‐storage levels of less than 3.4 µmol g^?1 FW, whilst pyruvate changes in cv. Renate remained in the ‘pungent’ category, between 12 µmol g^?1 FW and 15 µmol g^?1 FW; thus having fewer implications for marketing and quality assurance. Glucose concentrations were significantly higher for both cvs. in the neck region as compared to basal tissue. Higher glucose levels were recorded in the core of the bulb than in outer scales of cv. Renate. The opposite was found for cv. SS1. There was an inverse correlation of ? 0.69 and ? 0.87 between glucose and pyruvate for cvs. SS1 and Renate, respectively. CONCLUSION: In order to measure overall bulb flavour, it is recommended that sampling procedures, particularly for routine pungency determination, be carried out on bulb quarters or wedges rather than equatorial sections. Copyright © 2009 Society of Chemical Industry     

基于高效液相色谱法的麻辣火锅底料辣度分级模型建立及其在熬煮过程中的变化

基于高效液相色谱法结合感官评价结果,采用SPSS中的Fisher判别分析方式,对火锅底料进行辣度分级,得到麻辣火锅底料的辣度分级模型;研究熬煮过程中辣椒素类物质（capsaicinoids,Cap-S）的含量变化,得到其影响辣度分级的规律。结果表明,仅用感官评价对火锅底料进行辣度分级受感官评价人员的影响较大,结论准确度不高;若以火锅底料中Cap-S含量为分级标准,其正判率界值为24%＞20%,可以很好地将辣度分为5 个等级,分级模型较为合理。火锅底料熬煮过程会影响Cap-S的迁移,Cap-S在油相和水相中处于动态平衡状态,同时调味料中的Cap-S逐渐迁移到汤底中,使得熬煮过程中辣度总是不断发生变化。高效液相色谱法结合感官评价结果对火锅底料进行辣度分级,可以很好地区分火锅底料的辣度,指导消费者购买合适的食品。     

辣椒及其制品辣度分级方法研究

对国外辣椒及其制品的分级情况进行了研究,并结合我国情况以HPLC精确测定辣素为指标,建立了套辣度分级的方法。同时对该方法在辣椒及其制品的分级应用方面进行了研究探讨。     

Exploring new potential health‐promoting vegetables: glucosinolates and sensory attributes of rocket salads and related Diplotaxis and Eruca species

BACKGROUND: Rocket salads (Diplotaxis tenuifolia and Eruca vesicaria) are presently highly appreciated salad vegetables. Related species are consumed as food plants in several regions, and may contribute to differentiation in the fresh food supply chain. Glucosinolates are well‐known healthy phytochemicals and responsible for positive and negative sensory properties of edible Brassicaceae. To investigate the potential for exploitation of new crops, Diplotaxis and Eruca germplasm was subject to sensory evaluation and glucosinolate analysis. RESULTS: Typical rocket salad flavour and pungency were perceived as positive sensory traits. Bitter, and especially herbaceous notes, characterised the groups of less accepted accessions. The groups classified as significantly unpleasant were characterised by high glucosinolate content, with either sinigrin (strong perceived pungency, flavour and several other additional sensory notes), or sinalbin/gluconapin (strong herbaceous note, low flavour perceived), as the dominant components. CONCLUSIONS: Low glucosinolate content, and a composition rich in recognised health‐promoting components (glucoerucin, glucoraphanin) were associated with higher acceptance. In relation to food uses, moderate glucosinolate content and high acceptance may be a better option to enhance the intake of healthy phytochemicals than high glucosinolates and potential rejection. High glucosinolate types may find better perspectives in the field of food integrators. Copyright © 2009 Society of Chemical Industry     

NaOH treatment reduces capsaicin content and pungency of ‘Makedoniko’ pepper (Capsicum annuum L.)

Pickled peppers are preferred by certain consumer groups at reduced pungency. To investigate the reduction in pepper pungency and capsaicin content, fresh ‘Makedoniko’ hot peppers were treated with 0, 0.5 or 1% NaOH before preserved in acid brine for 60 days. Pepper physicochemical traits were monitored following NaOH treatment and during preservation. Capsaicin content was measured in the beginning and at the end of preservation, and the peppers were also tested organoleptically. Preservation in acid brine induced the typical green–yellow product colour, increased firmness and decreased the dry mass in all treatments. NaOH‐treated pepper increased phenolics, chlorophyll and antioxidant content in dry mass during preservation faster than the control. Capsaicin content was reduced by 25 or 50% following 0.5 or 1% NaOH treatment, respectively. Pepper organoleptic pungency was also decreased following 1% NaOH treatment. NaOH reduces capsaicin content and pungency of ‘Makedoniko’ pepper, with minor effects on its processed product quality.     

国内外辣味科学研究的文献计量分析

辣椒属植物如辣椒不仅具有独特的辣味,其组分如辣椒素类物质还具有诸多药理作用.为了更直观地把握辣味科学研究领域的现状和主要学术脉络,本文以Web of Science核心数据库中共13389篇文献作为数据源,从辣味科学研究文献数量、国家/期刊/学术机构/作者的影响力和研究热点等角度出发,借助文献计量学方法,运用VOSvi...