Comparative Analysis of the Effects of Different Cooking Methods on the Flavor and Nutritional Composition of Pepper (Capsicum annuum L.)

Abstract

Pepper (Capsicum annuum L.) is a widely cultivated vegetable crop globally. This study aimed to investigate the effects of different cooking methods on the flavor (taste and aroma) and nutritional composition (amino acids, vitamins, etc.) of “HJ008” pepper fruits. We utilized ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) and gas chromatography–mass spectrometry (GC–MS) to analyze and compare the nonvolatile and volatile flavor compounds (VOCs), as well as nutrient components, in fresh peppers (Fresh), pan-frying peppers without oil (PWOO), and pan-frying peppers with oil (PWO). A total of 797 nonvolatile primary metabolites and 610 VOCs were identified across three different groups of samples. The comparative analysis revealed that PWOO treatment increased the content of most nonvolatile primary metabolites (including lipids, organic acids, and amino acids), whereas the PWO treatment led to a significant decrease in certain VOCs (such as terpenoids, esters, and aldehydes). In general, from the perspective of actual cooking practice and healthy diet, PWOO has more advantages than PWO, which can better retain the nutritional value of pepper fruit to a certain extent, and also help to maintain its unique aroma characteristics.