Effect of drying method on physical and chemical quality hotness and volatile flavour characteristics of dried chilli

Toontom N., . and Meenune M., . and Posri W., . and Lertsiri S., . Effect of drying method on physical and chemical quality hotness and volatile flavour characteristics of dried chilli. pp. 1023-1031. ISSN 2231-7546

The effects of drying methods such as sun drying at 37oC hot air drying at 60oC and freeze drying on the quality of dried Chee fah chilli (Capsicum annuum Linn. var. acuminatum Fingarh.) were investigated. The quality parameters were moisture content colour (L a b values) ascorbic acid content capsaicin content volatile flavour and sensorial description. The freeze-dried (FD) sample gave more bright-red colour and contained higher ascorbic acid content than the sun-dried (SD) and hot air-dried (HD) samples (P0.05). Meanwhile moisture content (11) and capsaicin content (1 ppm) were not significantly different among the three drying methods (P0.05). Types and concentrations of volatile flavour compounds were monitored using headspace solid phase microextraction (HS-SPME) with a gas chromatography-mass spectrometry (GC-MS). The groups of volatile flavour compounds were acids alcohols ketones aldehydes esters furan and hydrocarbons. This was in agreement with the panelists who described the pungent odour as the most abundant one. In addition the unique flavour attributes in the FD HD and SD samples were green sweet and alcohol-linked respectively.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/19%20(03)%202012/(33)%2...

Abstract

The effects of drying methods such as sun drying at 37oC hot air drying at 60oC and freeze drying on the quality of dried Chee fah chilli (Capsicum annuum Linn. var. acuminatum Fingarh.) were investigated. The quality parameters were moisture content colour (L a b values) ascorbic acid content capsaicin content volatile flavour and sensorial description. The freeze-dried (FD) sample gave more bright-red colour and contained higher ascorbic acid content than the sun-dried (SD) and hot air-dried (HD) samples (P0.05). Meanwhile moisture content (11) and capsaicin content (1 ppm) were not significantly different among the three drying methods (P0.05). Types and concentrations of volatile flavour compounds were monitored using headspace solid phase microextraction (HS-SPME) with a gas chromatography-mass spectrometry (GC-MS). The groups of volatile flavour compounds were acids alcohols ketones aldehydes esters furan and hydrocarbons. This was in agreement with the panelists who described the pungent odour as the most abundant one. In addition the unique flavour attributes in the FD HD and SD samples were green sweet and alcohol-linked respectively.

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Item Type:	Article
AGROVOC Term:	Chillies
AGROVOC Term:	Capsicum annuum
AGROVOC Term:	Drying
AGROVOC Term:	Methods
AGROVOC Term:	Hot air drying
AGROVOC Term:	Freeze-drying
AGROVOC Term:	Volatile compounds
AGROVOC Term:	Capsaicin
AGROVOC Term:	Ascorbic acid
AGROVOC Term:	Moisture content
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22333

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