AI Article Synopsis

  • Fermented-chopped pepper (CPS) is a popular condiment in China, but its byproduct, chopped pepper seed (CPS), is often wasted despite containing significant nutritional value.
  • Research revealed that CPS from three different varieties varies widely in nutritional composition, containing 17 amino acids and a predominance of unsaturated fatty acids.
  • Additionally, 53 volatile organic compounds (VOCs) were identified, influencing the distinct aromas of each CPS variety, and the study highlights the potential for CPS to be utilized as an ingredient in the food industry.

Article Abstract

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

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10837493PMC
http://dx.doi.org/10.1016/j.fochx.2024.101150DOI Listing

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