Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS).

BACKGROUND Flavor plays a critical role of defining sensory and consumer acceptance of dried pepper, and it can be affected by temperature and moisture content during hot air drying (HAD). Thus, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to analyze changes in volatile compounds of pepper during HAD process with different drying temperatures. RESULTS A total of 45 volatile flavor compounds were identified, including 11 esters, 11 aldehydes, 9 alcohols, 5 ketones, 3 furans, 3 acids, 2 pyrazines, and 1 ether. The results showed that with the loss of moisture during drying, aldehydes and alcohols decreased, esters firstly increased and then decreased. However, propyl acetate, 2,3-butanediol, 2-acetylfuran, and 2-methylpyrazine increased. Moreover, drying temperature was closely related to the change of volatile flavor compounds. Aldehydes, alcohols, and some other volatile flavor compounds (methyl salicylate, ethyl acetate, 2-methylpyrazine, dipropyl disulfide) decreased with an increase of temperature (60 °C-80 °C) at the same moisture content, while high temperature could promote the formation of ethyl octanoate, methyl octanoate, benzaldehyde, furfurol, acetal, 5-methylfurfural, and 2-acetylfuran. Based on principal components analysis and heat map clustering analysis, peppers dried at 70 °C or 80 °C presented similar composition, and the loss of volatile flavor compounds was more than samples died at 60 °C during HAD process. CONCLUSION Overall, the flavor quality of peppers dried at 60 °C was better than that of other treatments during HAD process. HS-GC-IMS was a reliable and effective mean of analyzing volatile flavor compounds in peppers during drying process. This article is protected by copyright. All rights reserved.

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