Combined instrumental and sensory evaluation of flavor of fresh bell pepper (Capsicum annuum) harvested at three maturation stages.
Luning P.A. | Vuurst de Vries R. van der | Yuksel D. | Ebbenhorst Seller T. | Wichers H.J. | Roozen J.P.
Bell pepper C. annuum cv. Mazurka and cv. Evident, at three maturation stages, were evaluated sensorily on flavor attributes. Green bell peppers scored mainly on the attributes bitterness, grassy, cucumber, and green bell pepper aroma, whereas the attributes sweetness, sourness, and red bell pepper aroma were distinctive for the red ones. Sugars and organic acids were determined by high-performance liquid chromatography (HPLC), and concentrations of different ions of the acids were calculated from their dissociation equilibria. Principal component analysis (PCA) demonstrated that HPLC data of fructose, glucose, total sugar, and dry matter content were related to the attribute sweetness in the red maturation stage. HPLC concentrations of citric and ascorbic acid, as well as calculated concentrations of undissociated ascorbic and dissociated citric 1 and citric 2, showed close relationships with the attribute sourness. Moreover, pH and HPLC concentrations of malic, oxalic, fumaric, and pyroglutamic acid and calculated contents of dissociated malic 2, pyroglutamic 1, and oxalic 2 appeared to be negatively related with sourness.
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