ArticleFood chemistry: X2024
Discrimination and characterization of volatile organic compounds and nutritional values of three varieties of chopped pepper seeds.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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11 citing papers in PubMed, 13 citations in OpenAlex.
- Intelligent perception technology combined with multivariate statistical methods to evaluate the effect of cutting-drying on the quality of Erjingtiao chili pepper (Food chemistry: X · 2026Article
- Multi-omics analysis reveals flavor biosynthesis in Camellia seed oil: phenylpropanoid pathway activation and antioxidant modulation of lipoxygenase (LOX).Food chemistry: X · 2026Article
- Comprehensive profiling of volatile aroma compounds and non-volatile metabolites in five salted chili peppers using multi-omics technologies:Food chemistry: X · 2026Article
- Biochemical and gene expression analyses character volatile compounds, fatty acids, and physiochemical properties ofFood chemistry: X · 2025Article
- The Road to Re-Use of Spice By-Products: Exploring Their Bioactive Compounds and Significance in Active Packaging.Foods (Basel, Switzerland) · 2025Review
- Integrated Transcriptomic and Metabolomic Profiling Identifies Candidate Genes and Pathways Associated With Pedicel Abscission Susceptibility inFood science & nutrition · 2025Article
- A Comprehensive Review on Characterization of Pepper Seeds: Unveiling Potential Value and Sustainable Agrifood Applications.Foods (Basel, Switzerland) · 2025Review
- Guiding chili variety selection for Zao chili in Guizhou: Based on a systematic study of sensory, physicochemical, and volatile characteristics.Food chemistry: X · 2025Article
- Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties.Food chemistry: X · 2025Article
- Effect ofFoods (Basel, Switzerland) · 2024Article
- Characterization and discrimination of volatile organic compounds and α-glucosidase inhibitory activity of soybeans (Current research in food science · 2024Article
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Authors and funding
9 authors at 2 institutions in 1 country.
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Abstract
Fermented-chopped pepper is a widely consumed condiment in China due to its attractive flavor. Chopped pepper seed (CPS) is the byproduct generated during the production of chopped pepper and is generally discarded as waste. In this study, the volatile organic compounds (VOCs) and nutritional value of three varieties of CPS were investigated. Results indicated that the nutritional compositions of the three CPS varieties exhibited significant differences. All CPS samples contained 17 amino acids and were rich in fatty acids, with unsaturated fatty acids being predominant and accounting for 79 % of the total fatty acids. A total of 53 VOCs were identified by gas chromatography-ion mobility spectrometry, which could be classified into 9 groups, with aldehydes, esters, and alcohols comprising the three largest groups. The three varieties of CPS had remarkably varied aromas whereas there are five key VOCs (i.e., 2-pentylfuran, methional, ethyl 3-methylbutanoate, dimethyl disulfide, and nonanal) in all CPS samples. Network correlation analysis revealed that VOCs are closely correlated with amino and fatty acids. Thus, this study provides a useful basis for understanding the nutritional values and flavor characteristics of different CPS varieties, which could be used as an ingredient and might have great potential in the food industry.
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