Abstract
Dynamic headspace gas chromatography, mass spectrometry, and sniffing port detection were used to analyze the volatile compounds of a Dutch commercial Capsicum cv. Mazurka at the ripening stages green, turning, and red. The samples were prepared by either cutting or blending of the fruits. The different bell pepper samples obtained had several odor compounds in common, i.e., 2,3-butanedione (caramel), 1-penten-3-one (chemical/pungent, spicy), hexanal (grassy), 3-carene (red bell pepper, rubbery), (Z)-β-ocimene (rancid, sweaty), octanal (fruity), and 2-isobutyl-3-methoxypyrazine (green bell pepper). During bell pepper maturation the majority of volatile compounds, of which several had green-related odor notes, decreased or even disappeared
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