GAS-CHROMATOGRAPHY, MASS-SPECTROMETRY, AND SNIFFING PORT ANALYSES OF VOLATILE COMPOUNDS OF FRESH BELL PEPPERS (CAPSICUM-ANNUUM) AT DIFFERENT RIPENING STAGES

Dynamic headspace gas chromatography, mass spectrometry, and sniffing port detection were used to analyze the volatile compounds of a Dutch commercial Capsicum cv. Mazurka at the ripening stages green, turning, and red. The samples were prepared by either cutting or blending of t he fruits. The different bell pepper samples obtained had several odor compounds in common, i.e., 2,3-butanedione (caramel), 1-penten-3-one (chemical/pungent, spicy), hexanal (grassy), 3-carene (red bell pepper , rubbery), (Z)-beta-ocimene (rancid, sweaty), octanal (fruity), and 2 -isobutyl-3-methoxypyrazine (green bell pepper). During bell pepper ma turation the majority of volatile compounds, of which several had gree n-related odor notes, decreased or even disappeared. Only the levels o f (E)-2-hexenoland (E)-2-hexenol, which have almond, fruity, sweet odo rs, were higher at the stages turning and red. Disruption of the cell structure favored lipid oxidation and the formation of related alcohol s, aldehydes, and ketones.