Research Information System
6 th International Mediterranean Science and Engineering Congress (IMSEC 2021), Antalya, Turkey, 10 November 2021, pp.156-162
Fresh peppers are widely regarded as a balanced source of the most important micro and macro nutrients that positively affect human health. The use of pepper in diets is increasing day by day due to its high nutritional content. One of the most important parameters that make up the quality of this product and affect the consumer preference is its unique aroma. Pepper has a rich profile in volatile compounds containing a wide variety of chemical groups. In this study, Jalapeno pepper (Capsicum annuum) of Mexican origin, which is a worldwide known hot pepper variety grown in our country, and chili pepper Hasmet cv. (Capsicum annuum) native to our country were compared in terms of volatile compounds. The volatile compounds of these hot pepper varieties will be extracted with the purge and trap method and identified by gas chromatography mass spectrometry (GC-MS). According to the GC-MS results, the cultivar change was determined to have an important effect on both the profile and the amounts of volatiles. Terpenes, hydrocarbons and acids stood out in both cultivars with changing percentages.