FL 06 - Comprehensive characterization and sensory analysis of “Made in Italy” chili peppers varieties.
FL 06 - Comprehensive characterization and sensory analysis of “Made in Italy” chili peppers varieties.
The growing demand of high-quality in agri-food led to a product valorization, but on the other hand to a progressive increase in fraud risk along the production chain. Spices represent a vulnerable category due to the complexity and fragmentation of supply chains. In this context, the need to monitor such fraudulent activities emerges, by means of advanced or combined analytical techniques capable of effectively detecting contamination, unauthorized substances addition, or alterations to the chemical or molecular products profiles.
Aim of the study was the development and application of a multi-technique analytical strategy based on the integrated use of Ambient Mass Spectrometry (AMS), Gas Chromatography-Olfactometry and sensorial analysis, for the characterization of Italian chili pepper varieties (Capsicum spp.), to identify specific chemical markers and potential indicators of varietal or geographical authenticity.
Specifically, a DART (Direct Analysis in Real-Time) ionization source coupled to a single quadrupole (QDa) and the same set-up integrated to a Solid-Phase MicroExtraction-Transmission Module (SPME-TM) was employed for rapid metabolome screening of the samples, in order to differentiate the genuine samples from adulterated with the support of taste and statistical data analysis.
The resulting DART analyses were used to enrich an in-house database, through which predictive statistical models (PCA/LDA) were developed to differentiate samples, based on species and spiciness, and to distinguish them from inauthentic or adulterated samples. Taste analysis was performed to evaluate perceived spiciness and correlated with DART-MS results.
GC system coupled simultaneously to an olfactometer and a mass spectrometer (GC-O/MS) allowed the complete characterization of the volatile fraction, and a GC analysis coupled to a flame ionization detector (GC-FID) the relative compounds quantification. GC-O also allowed correlating analytical data with sensory olfactory perception, providing an even more comprehensive view of the aromatic complexity of the matrix. Volatile profiles revealed interspecific patterns in both aroma and pungency among the varietis, and sensory evaluation corroborated these chemical trends.