Study On Aroma Characteristics And Active Aroma Of Green Pepper

Zanthoxylum bungeanum Maxim., with special pungency and intense flavor,is a kind of condiment and traditional medicine which is rich and unique in China.Due to the influence of climate and producing area, characteristic aromas of Zanthoxylum bungeanum Maxim. of different varieties and origins are different.This makes the application and price of Chinese pepper varied greatly.Therefore,aroma detection and analysis of Chinese pepper are important for pepper quality classification,price fixing and application.8 kinds of Chinese Green Peppers were attempted in this study,Odor pattern classification of volatile compounds and qualitative and quantitative analysis were analysed by Heracles I fast gas phase electronic nose and GC/MS.Active aroma characteristics of the green pepper from representative origin were analysed by GC/MS-O.The results and conclusions are summaried as follows:1. Eight kinds of Green Pepper samples were detected by electronic nose and the data was analyzed by PCA (principal component analysis).It was showed that the eight samples were divided into three classifications:the sample form Dingtan and Yinmengshan belonged to a different group while Chongqing,Jiangjin,Jinyang,Hongya,Kunming and Hanyuan were in the same group.Besides,as was indicated in the 6 dimensional cobweb maps,it was obviously different between the three classifications.2. The eight samples were also detected by GC/MS and the results showed that 68 compounds were identified in all the samples, of which 39 were common components. Furtherly,cluster analysis had the same classification results as PCA.3. The GC-MS results showed that olefins and alcohols were the major volatile compounds among 39 common components,whose content accounted for more than 89% of total volatile compounds content.Furthermore, the ratio of olefins and alcohols was the main composition differences among the three classifications.The green Pepper from Dintan showed relatively same content of olefins and alcohols(olefins:alcohols=1:1)while Yimengshan and the other six samples showed high content of olefin and low content of alcohol(olefins:alcohols=2.5:1,2:1 respectively).The other 6 samples including Green Pepper of Chongqing,Jiangjin,Jinyang,Hongya,Kunming,Hanyuan were shown high content of olefin and low content of alcohol type (olefins:alcohols=2:1).4. The GC/MS-0 results showed that three representative origin of green pepper were detected and identified 17 active aroma components.Meanwhile,the cobweb maps indicated a significantly difference between the contribution of composition and aroma.5. FD was set ten as a significant level,the green pepper from Jinyang was screened five significant active aromatic components:β-myrcene, linalool, limonene, a-pinene, 4-terpineol;Dingtan was screened five significant activity aroma components:limonene, linalool,4-terpineol,β-myrcene,linalyl acetate;Yimengshan was screened six significant activity aroma components:limonene,linalool,β-myrcene,linalyl acetate,sabinene,ocimene.