Analysis Of Volatile Flavor Substances In Pepper Essential Oil And Its Application

Pepper essential oil has a unique flavor and is rich in volatile compounds with antioxidant and antibacterial properties.The aroma characteristics,volatile compound aroma interactions and freshness applications of pepper essential oils are three of the most important aspects of current research.In this study,the main volatile compounds and sensory characteristics of pepper essential oils from Indonesia,Sri Lanka and Vietnam were investigated,the perceptual interactions between the key volatile compounds were identified,chitosan preservation films with different additions of pepper essential oils were prepared and their effects on the freshness of grapes stored at room temperature were investigated.Details of the study are as follows.1.To investigate the key volatile compounds and organoleptic characteristics of pepper essential oils,the chemical composition and flavor profiles of pepper essential oils from Indonesia,Sri Lanka and Vietnam were analysed by ultra-fast gas-phase electron nose and sensory description analysis using a reduced pressure batch distillation method,segmented by temperature.A total of 10 volatile compounds were identified as α-pinene,3-carene,β-laurelene,β-watercressene,β-pinene,pine essence,D-limonene,γ-pineolene,terpinolene and β-caryophyllene.The essential oils and fractions of pepper from different origins contain the same type of volatile compounds in different amounts.The analysis of pepper essential oil using principal component analysis,discriminant analysis and fraction recombination omission showed that there were flavor differences between pepper essential oils from different origins,significant flavor differences between essential oils from different distillation sections of the same origin,and the contribution of different fractions to the characteristic flavor of pepper essential oil in relation to their percentage.2.To investigate the perceived interactions between key terpenes in pepper essential oil,five terpenes,α-pinene,3-carene,β-laurene,β-pinene and D-limonene,were selected by comparing aroma vitality values.The interactions between them were investigated by the threshold,OAV and S-curve methods.The results showed that among the 10 groups of binary mixtures,the aroma interaction relationship was additive between D-limonene and α-pinene,and the remaining 9 groups of aroma interactions were masking.3.In order to use pepper essential oil for preserving grapes at room temperature,chitosan films were prepared from 130-140°C fractions of Indonesian pepper essential oil,which has the best antioxidant and antibacterial capacity,and the effects of the addition of pepper essential oil on the thickness,color and water solubility of the films were measured.The results showed that with the addition of pepper essential oil,the thickness of the chitosan film gradually increased,the water solubility gradually decreased and the color of the film gradually became darker and more yellow.3 m L of pepper essential oil added to the chitosan film effectively improved the decay rate,weight loss rate and grain drop rate of grapes under room temperature storage conditions.