Abstract
Obtaining agricultural products with better quality is closely related to the development of new cultivars. New cultivars are increasing gradually internationally as a result of the breeding programs. Capsicum annuum L. ‘A30706 F1’, Capsicum annuum L. ‘Kılçık F1’, Capsicum annuum L. ‘Bitter F1’ pepper cultivars are newly developed registered pepper cultivars in Turkey. A30706 F1 is a bitter and black coloured long pepper also called purple coloured, Kılçık F1 is a sweet long thin pepper and Bitter F1 is a hot long thin pepper. Among the cultivars while the highest amount of ascorbic acid (216.35 mg/100g) was determined in A30706 F1, the highest amount of phenolic compounds (63.69 mg GAE/100g) was determined in the Bitter F1 cultivar. Hexanal was found as major aroma component in A30706 F1 and Kılçık F1 pepper cultivars, which creates a sensory perception as fresh, cut grass. Hexanal and E-2-tetradecenal were found as major aroma components in Bitter F1 cultivar. E-2-tetradecenal creates a sensory perception as fatty, waxy, cheesy.
Highlights
Plants have the capacity to synthesize, accumulate and spread aroma and scent molecules
It was determined that the highest amount of ascorbic acid and titratable acidity was in the A30706 F1 cultivar (Table 1, Table 2)
It is known that health problems such as scurvy disease and weakening of the immune system are seen in ascorbic acid deficiency
Summary
Plants have the capacity to synthesize, accumulate and spread aroma and scent molecules These are commercially important in food, pharmacy, agriculture, chemical industries in terms of flavorings, drugs, pesticides, industrial feed stocks (Schwab, 2008). These aroma and scent molecules are found in pepper. Kocsis et al (2002) carried out a study to determine the aroma composition of 11 sweet Aroma and fragrance content of KalocsaiV-2 (hot) variety were richer than Kalocsai-M-622 (sweet) variety. In this case, it is especially important to determine the aroma characteristics of the A30706 F1 cultivar, which is a hot pepper cultivar. The highest amount of flavorings were 4-metoksi-fenol (3.69 ppm), etil hekzadekanoat (3.64 ppm), hekzanal (1.22 ppm) and izopulegol (1.01 ppm) in green pepper (Capsicum annuum L.) in study conducted by Jang et al (2008). 2-methoxy-3-isobtylpyrazine (similar to bell pepper scent), nona-trans,cis-2.6-dienal
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