TY - GEN
T1 - Aroma components of chipotle peppers
AU - Cadwallader, Keith R.
AU - Gnadt, Theresa A.
AU - Jasso, Lizzet
PY - 2007
Y1 - 2007
N2 - Chipotle peppers, known for their spicy and smoky flavor, are a popular ingredient in Latin American cuisine. Three authentic commercial samples (Mexican origin) of dried chipotle peppers were obtained from specialty foods retailers. Volatiles were isolated by direct solvent and extractionsolvent- assisted flavor extraction. Aroma impact compounds were identified by gas chromatography-olfactometry (GCO) and GC-MS. Characterizing aroma compounds included compounds inherent to fresh ripe jalapeno peppers (e.g. 2-isobutyl-3-methoxyphenol, linalool, and several lipoxygenase-derived compounds) and those imparted by smoking (e.g., phenol, guaiacol, and syringol derivatives) and drying (via Maillard/Strecker reactions, e.g. methylpropanal, 2,3-butanedione, 2- and 3-methylbutanal, 2- and 3-methylbutanoic acid, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, and 3-hydroxy-4,5-dimethyl-2(5#)- furanone).
AB - Chipotle peppers, known for their spicy and smoky flavor, are a popular ingredient in Latin American cuisine. Three authentic commercial samples (Mexican origin) of dried chipotle peppers were obtained from specialty foods retailers. Volatiles were isolated by direct solvent and extractionsolvent- assisted flavor extraction. Aroma impact compounds were identified by gas chromatography-olfactometry (GCO) and GC-MS. Characterizing aroma compounds included compounds inherent to fresh ripe jalapeno peppers (e.g. 2-isobutyl-3-methoxyphenol, linalool, and several lipoxygenase-derived compounds) and those imparted by smoking (e.g., phenol, guaiacol, and syringol derivatives) and drying (via Maillard/Strecker reactions, e.g. methylpropanal, 2,3-butanedione, 2- and 3-methylbutanal, 2- and 3-methylbutanoic acid, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, and 3-hydroxy-4,5-dimethyl-2(5#)- furanone).
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M3 - Conference contribution
AN - SCOPUS:36749067945
SN - 0841239738
SN - 9780841239739
T3 - ACS Symposium Series
SP - 57
EP - 66
BT - Hispanic Foods Chemistry and Flavor
A2 - Tunick, Michael
A2 - Gonzales Mejia, Elvira
ER -