Optimization of Technology for Salty Baked Capsicum Powder Making and Analysis of Volatile Components

Abstract:

To study the processing technology and aroma constitution of salty baked chili powder,the optimum processing technological parameters of salty baked capsicum frutescens var was investigated through orthogonal array experiment and the results listed as follows: baking temperature 120℃,baking time 10min,and salt concentration 5%.Furthermore,the volatile components from salty baked bell pepper,salty baked chili hot pepper,salty baked Vietnam capsicum frutescens var and salty baked capsicum frutescens var prepared by the optimum processing were extracted by solid phase microextraction(SPME) and analyzed by gas chromatography-mass spectrometry(GC-MS),it was found that a total of 69 volatile components with bell pepper 22,chili hot pepper 39,Vietnam capsicum frutescens var 33,and capsicum frutescens var 50,including 18 common components are identified under the optimum processing technology.