The establishment of comprehensive evaluation system for sensory, nutritional, and flavor qualities of wrinkled pepper (Capsicum annuum L.)

Abstract

Wrinkled pepper (Capsicum annuum L.) is a fresh pepper with a unique flavor. However, there are few reports on a comprehensive evaluation of the quality of wrinkled peppers. The results showed that there were differences in the sensory, nutritional and flavor qualities of the ten wrinkled pepper varieties. The vitamin C content of Xianglong 37–124 is significantly higher than that of other varieties. K, Ca, and Na are the major mineral elements in wrinkled pepper fruits. Of the total essential amino acids, Ile, Leu and Lys accounted for a relatively large proportion, whereas Glu and Asp were the major non-essential amino acids. The Scoville heat units (SHU) of wrinkled pepper fruits range from 1670 to 1 1085 and are mildly pungent to moderately pungent. A total of 110 volatile organic compounds (VOCs) were identified in the wrinkled pepper varieties, with 2-methoxy-3-(2-methylpropyl)-pyrazine, (E)-2-hexenal, and hexanal as the major VOCs. The comprehensive quality evaluation of the ten wrinkled pepper varieties were ranked as Xianglong 37–124 and Fengzi 102 >Huamei 109 >Longjiao 37–94 >Longjiao 13 >Lvlong 6 >Huamei 105 >Longjiao 10 > Wanglong 6 >Damahua. This study scientifically evaluated the quality of wrinkled peppers and provided a theoretical basis for high quality breeding and consumer selection for wrinkled peppers.