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

ABSTRACT: This study investigated the effects of various drying methods on the chemical components of Chaotianjiao and Xianjiao, focusing on both non-volatile constituents and volatiles. The results indicated that hot air drying effectively preserved capsaicinoids, whereas sun-drying and shade-drying led to their degradation. Moreover, shade-drying significantly reduced the capsanthin content. A total of 145 volatile compounds were identified using HS-SPME-GC-MS technology. The oxidative degradation of unsaturated fatty acids was the key metabolic pathway promoting the accumulation of (2E)-2-decenal in hot air-dried and sun-dried, while esterification of fatty acids was the primary aroma formation pathway in shade-dried, contributing to the production of methyl laurate. Amino ac

SUBMITTER: Wu D 

PROVIDER: S-EPMC12275960 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature