辣椒杂志2025，Vol.23Issue(1)：11-17,7.
高香加工型灯笼椒关键香味物质分析
Analysis of Key Aroma Compounds in High-Fragrance Processing-type Bell Pepper
摘要
Abstract
In order to explore the key aroma compounds of high-fragrance processing-type bell peppers,the volatile profiles of 26 processing-type bell peppers exhibiting significant aromatic variation were analyzed using headspace solid-phase microextraction coupled gas chromatography-mass spectrometry.A total of 178 volatile components were identified in processing-type bell peppers,with esters representing the predominant chemical class.A total of 15 volatile aroma compounds with significant differences were identified among different fragrance-intensity groups,among which isooctanol showed the most significant concentration variation.Odor activity value(OAV)analysis demonstrated that β-ionone made the greatest contribution to the overall flavor profile.The results showed that β-ionone,α-ionone and trans-nerolidol were the key aroma determinants in high-fragrance processing-type bell peppers.Breeding new varieties rich in these three compounds can promote sustainable and healthy development of the processing bell pepper industry.关键词
高香加工型灯笼椒/香味物质/挥发性成分Key words
high-fragrance processing-type bell pepper/aroma compounds/volatile components引用本文复制引用
肖添天,欧立军,陈贻诵,熊程,刘喜,李雪峤..高香加工型灯笼椒关键香味物质分析[J].辣椒杂志,2025,23(1):11-17,7.基金项目
海南省院士创新平台科研专项项目(YSPTZX202136) （YSPTZX202136）
海南省重大科技计划项目(ZDKJ2021010) （ZDKJ2021010）
