《Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)》 was published in Journal of the Science of Food and Agriculture in 2020. These research results belong to Ge, Shuai; Chen, Yuyu; Ding, Shenghua; Zhou, Hui; Jiang, Liwen; Yi, Youjin; Deng, Fangming; Wang, Rongrong. Safety of Methyl Salicylate The article mentions the following:
BACKGROUND : Flavor plays a critical role in defining sensory and consumer acceptance of dried pepper, and it can be affected by temperature and moisture content during hot air drying (HAD). Thus, headspace-gas chromatog.-ion mobility spectrometry (HS-GC-IMS) was used to analyze changes in volatile compounds of pepper during the HAD process with different drying temperatures RESULTS : A total of 45 volatile flavor compounds were identified, including 11 esters, 11 aldehydes, nine alcs., five ketones, three furans, three acids, two pyrazines, and one ether. The results showed that with the loss of moisture during drying, aldehydes and alcs. decreased, esters initially increased and then decreased. However, Pr acetate, 2,3-butanediol, 2-acetylfuran, and 2-methylpyrazine increased. Moreover, drying temperature was closely related to the change of volatile flavor compounds Aldehydes, alcs., and some other volatile flavor compounds (Me salicylate, Et acetate, 2-methylpyrazine, di-Pr disulfide) decreased with an increase of temperature (60-80°C) at the same moisture content, while high temperature could promote the formation of Et octanoate, Me octanoate, benzaldehyde, furfurol, acetal, 5-methylfurfural, and 2-acetylfuran. Based on principal components anal. and heat map clustering anal., peppers dried at 70 or 80°C presented similar composition, and the loss of volatile flavor compounds was more than samples died at 60°C during the HAD process. CONCLUSION : Overall, the flavor quality of peppers dried at 60°C was better than that of other treatments during the HAD process. HS-GC-IMS was a reliable and effective means of analyzing volatile flavor compounds in peppers during the drying process. The experimental part of the paper was very detailed, including the reaction process of Methyl Salicylate(cas: 119-36-8Safety of Methyl Salicylate)
Methyl Salicylate(cas: 119-36-8) has been used: as a component of clarifying solution for treating Mongolian gerbil cochlea intact for immunofluorescence analysis, as a plant elicitor to test its effect on reducing the whitefly population from tomato plants.Safety of Methyl Salicylate
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics