OR 01 - Investigation of Chili Peppers Composition by Gas Chromatography Technique
OR 01 - Investigation of Chili Peppers Composition by Gas Chromatography Technique
Chili peppers (Capsicum spp.) are globally valued for their distinctive aroma, pungency, and health-promoting properties, largely attributed to their volatile and bioactive compounds content. Their commercial relevance, however, makes them susceptible to adulteration. In this study, the chemical and aromatic profiles of three Chili pepper (C. annuum, C. chinense, and C. baccatum) species cultivated in Italy were investigated. To this purpose, complementary analytical strategies aimed at authenticity assessment and quality characterization were employed.
Untargeted HS-SPME-GC screening for qualitative and semi-quantitative evaluation of key bioactive compounds were effected, enabling sample differentiation according to species and spiciness level. Gas chromatographic profiling allowed identifying over 250 volatile constituents, revealing clear compositional differences, and highlighting distinct chemical markers for C. annuum, C. chinense, and C. baccatum species.
The findings were further supported by sensory analysis, which correlated volatile profiles to characteristic aromatic notes, from green and vegetal nuances in C. annuum to fruity-exotic tones in C. chinense. In addition, investigations of adulterated chili pepper samples were carried out. The combination of gas chromatographic profiling, and chemometric analysis proved effective for rapid authenticity testing, and sensory correlation. This integrated analytical approach supports green and reliable tools for food authentication, contributing to the protection of biodiversity and production chains against fraudulent practices. [1]
Trovato E., Vento F., et al., Molecules, 27 (2022), 2355. https://doi.org/10.3390/molecules27072355