Some Important Chemical and Aroma Characteristics of Some New Pepper Cultivars (Capsicum annuum L cv A30706 F1, Capsicum annuum L cv Kılçık F1, Capsicum annuum L cv Bitter F1)

Year 2022, Volume: 5 Issue: 2, 72 - 79, 01.04.2022

Tolga Sarıyer , Mehmet Ali Gündoğdu , Arda Akçal , Murat Şeker

https://doi.org/10.47115/bsagriculture.1025436

Abstract

Obtaining agricultural products with better quality is closely related to the development of new cultivars. New cultivars are increasing gradually internationally as a result of the breeding programs. Capsicum annuum L. ‘A30706 F1’, Capsicum annuum L. ‘Kılçık F1’, Capsicum annuum L. ‘Bitter F1’ pepper cultivars are newly developed registered pepper cultivars in Turkey. A30706 F1 is a bitter and black coloured long pepper also called purple coloured, Kılçık F1 is a sweet long thin pepper and Bitter F1 is a hot long thin pepper. Among the cultivars while the highest amount of ascorbic acid (216.35 mg/100g) was determined in A30706 F1, the highest amount of phenolic compounds (63.69 mg GAE/100g) was determined in the Bitter F1 cultivar. Hexanal was found as major aroma component in A30706 F1 and Kılçık F1 pepper cultivars, which creates a sensory perception as fresh, cut grass. Hexanal and E-2-tetradecenal were found as major aroma components in Bitter F1 cultivar. E-2-tetradecenal creates a sensory perception as fatty, waxy, cheesy.

Keywords

Ascorbic acid, Pepper cultivars, Phenolic compounds, Volatile compounds

Supporting Institution

“This study was supported by the Scientific Research Projects Coordination Unit of Çanakkale Onsekiz Mart University. Project Number: FHD-2019-3091”

Project Number

Project Number: FHD-2019-3091”

Thanks

Acknowledgments: “This study was supported by the Scientific Research Projects Coordination Unit of Çanakkale Onsekiz Mart University. Project Number: FHD-2019-3091”

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