MYCOLab Ai Logo - gold and army green

Impact of different drying methods on the quality and flavor of two chili peppers (Capsicum annuum L.) varieties: Chemical composition and volatile compounds

Summary

This study compared three ways to dry chili peppers and found that each method affects the peppers differently. Hot air drying at 75°C best preserved the spicy compounds and red color, making peppers more nutritious. Shade drying for 12 days created a richer, fruitier aroma with coconut-like flavors. The choice of drying method matters for getting the desired flavor and health benefits in dried chili peppers used for cooking and seasoning.

Background

Chili peppers are widely cultivated globally and valued for their distinctive color, taste, aroma, and medicinal properties. High moisture content in fresh peppers leads to spoilage, necessitating preservation methods. Drying is an effective traditional technique that maintains quality while extending shelf life, though different methods may affect flavor and nutritional components differently.

Objective

To systematically investigate the effects of three drying methods (sun drying, hot air drying, and shade drying) on volatile compounds and non-volatile chemical constituents of two common chili pepper varieties (Xianjiao and Chaotianjiao) using chromatographic and gas chromatography-mass spectrometry techniques.

Results

A total of 145 volatile compounds were identified, with esters (39.22%) and olefins (27.38%) as predominant classes. Hot air drying preserved capsaicinoids and capsanthin content, while shade drying significantly reduced capsanthin but promoted ester formation and methyl laurate accumulation. The oxidative degradation of unsaturated fatty acids promoted (2E)-2-decenal in hot air and sun-dried samples, while esterification of fatty acids was the primary pathway in shade-dried peppers.

Conclusion

Hot air drying was beneficial for retention of capsaicinoids and pigments, while shade drying promoted richer aroma quality with increased esters and fruity/fatty odors. The findings provide theoretical basis for optimizing drying processes to enhance flavor quality and nutritional retention in chili peppers for food processing applications.
  • Published in:Food Chemistry X,
  • Study Type:Experimental Study,
  • Source: PMID: 40686890
Scroll to Top