Published: Journal of Chromatographic Science, Volume 36, Number 12, December 1998, pp. 583-588.
Determination of Volatile Components in Fresh, Frozen, and
Freeze-Dried Padrón-Type Peppers by Gas Chromatography–Mass Spectrometry
Using Dynamic Headspace Sampling and Microwave Desorption
Maria José Oruña-Concha, Julia López-Hernández,
Jesús Ángel Simal-Lozano, Jesús Simal-Gándara, María
José González-Castro, and Carlos de la Cruz García
“Padrón-type” peppers are a small variety of Capsicum annuum cultivated mainly in Galicia, Spain. To compare the effects of freezing and freeze-drying on the volatile components of Padrón-type peppers, preserved samples are analyzed by means of dynamic headspace sampling on an adsorbent followed by microwave desorption into a gas chromatograph equipped with a mass spectrometric detector. Sixty-five compounds are identified, including hydrocarbons, terpenes, alcohols, phenols, ethers, aldehydes, ketones, esters, pyrroles, pyrazines, and sulfurous compounds. Fresh whole, homogenized, and freeze-dried peppers have characteristic volatile-component profiles, whereas frozen peppers have a highly variable volatile-component profile.
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