Abstract
“Pimentón de La Vera” smoked paprika is a traditional kind of smoked paprika, the production of which is regulated by a protected designation of origin. The traditional drying/smoking process provides the “Pimentón de La Vera” smoked paprika with a peculiar flavour which has gained acceptance in multiple markets. However, this process also gives rise to non-desirable substances, such as polycyclic aromatic hydrocarbons (PAHs). This paper attempts to ascertain the consumption levels of smoked paprika per person in Spain in order to establish the intake of PAHs derived from this food spice. With this purpose in mind, a research study was carried out using questionnaires in three different smoked paprika consumption scenarios: food companies, households and restaurants. The results from this research proved that the average consumption of smoked paprika per person per year in Spain is 139 g. Overall, the intake of PAHs derived from smoked paprika was proven to represent a negligible fraction of the total intake, with this ingredient being far behind the PAH contribution represented by other food products. These results could help consolidate the smoked paprika production sector by providing evidence of the scarce contribution of smoked paprika to PAH intake and justifying the traditional production with smoke drying, which is the differentiating quality trait of this spice.
Highlights
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“Pimentón de La Vera” smoked paprika is a traditional type of smoked paprika produced in four counties of the north of Extremadura, the peculiarities of which have granted it protected designation of origin (PDO) recognition [1]
In view of the above, the purpose of this paper is to ascertain the per capita consumption of smoked paprika in Spain and use the resulting values to determine the intake of smoked paprika-sourced polycyclic aromatic hydrocarbons (PAHs) in Spanish consumers
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. The warm autumn in Murcia allowed the peppers to be dried under the sun, whereas the very humid autumn in La Vera led to the adoption of the smoke-drying technique burning holm oak or common oak wood This peculiar drying process, together with the origin and the varieties used (Capsicum annuum L., Jaranda, Jariza, Jeromín and Bola varieties), gives rise to unique sensorial and compositional traits. The drying process is slow, taking between 10 to 15 days, during which the farmer turns the product manually every day so that the fruit dries evenly This drying/smoke-drying process that is responsible for the peculiar flavour of “Pimentón de La Vera” smoked paprika and its acceptance in the market gives rise to undesirable substances, such as polycyclic aromatic hydrocarbons (PAHs). With the objective of protecting public health, the maximum levels of these contaminants in foods that have undergone smoke-drying and air-drying processes were set, as they can cause high levels of contamination [10]
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