Red pepper is also presented as a bitter tasting vegetable.The compounds p-menth-1-en-9-al, (E)-β-ocimene, (Z)-2-pentene-1-ol and (E)-geranylacetone are also thought to be related to this taste ( Eggink, 2012 ). Fructose and (E)-2-hexene-1-ol are strongly correlated with the fruity/apple taste and sweetness of pepper.The taste of red pepper has sweet and sour characteristics, which increase when the pepper is cooked ( VanStokkom, 2016 ).Red pepper contains volatile sulphur compounds responsible for its odour when cooked, such as β-mercaptoheptanones and β-mercaptoheptanols ( Nörenberg, 2017 ).The main classes of carotenoids found in red pepper are xanthophylls (9% – including capsanthin, capsorubin and curcubitaxanthin), carotenes (8% – including β-carotene, α-carotene, cis-β-carotene), xanthophyll monoesters (29%) and xanthophyll iesters (52%) ( Bonaccorsi, 2016 ).The main molecules responsible for the red colour of pepper are carotenoids including β-carotene, α-carotene and cis-β-carotene ( Hallmann, 2012 ).( Guo, 2014), and three main colours: yellow, green and red. There are different types of peppers: sweet, mild, etc.PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS It originates from tropical regions and is very sensitive to low temperatures, which affect its vegetative development ( Guo, 2014 ).Pepper is the second most consumed vegetable in the world ( Guo, 2014 ). ![]() As it ripens, it turns yellow, then orange, then red (Nolte, 2012). These different colours are determined by the stage of ripening. It comes from the same plant as the green and yellow pepper. Red pepper ( Capsicum annuum ) belongs to the Solanaceae family.
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