Abstract
Canelo pepper is produced with the fruit of Drimys winteri (Winteraceae family). Driven by gourmet cuisine, this product is becoming increasingly in demand. The aim of this work was to study the effect of two drying conditions on the composition of the volatile compounds of Canelo pepper from Ushuaia forests (Argentina). Two treatments were evaluated. A mild drying (in a ventilated dryer, 2 days at 30 °C) that produced green pepper (G) and a strong drying (on an unventilated stove 6 days at 43 °C), which produced brown pepper (B). Untreated samples were used as fresh control (F). The profile of the volatile compounds of Canelo pepper varied when the fruits were dried and also changed with the drying conditions. Besides, the milder treatment affected the volatile compounds from the pepper to a lesser extent than the stronger drying.
Highlights
Canelo pepper corresponds to a product made from the fruits of the species Drimys winteri that grows as a shrub or tree in the Patagonian Andean Forests of Argentina and Chile [1]
G pepper presented the lowest value of alcohols (2.23%) and the most important compound corresponding to this type of chemical compounds in these fruit was 2-ethylhexanol which is associated with the flavor of green and roses [16]
Hexanal has been described in peppers and has been associated with green and spicy flavors [20], in high concentrations is a volatile compounds (VOC) that has been associated with the development of undesirable flavors
Summary
Canelo pepper corresponds to a product made from the fruits of the species Drimys winteri (family Winteraceae) that grows as a shrub or tree in the Patagonian Andean Forests of Argentina and Chile [1]. These fruit, that contain aromatic and sapid substances, are used to season meals [2] and their consumption has been traditionally associated with medicinal properties. In Argentina, two types of roasting of the fruit are made obtaining green and brown pepper, being the green, the most valued for its pungence [1]. Recent studies [11,12,13] have been focused on the volatiles or flavor of black pepper; studies about the influences of drying methods on volatiles modification of spices are limited [14]
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