Color, Capsaicin and Volatile Components of Baked Thai Green Chili (Capsicum annuum Linn. var. Jak Ka Pat)

  •  Siriwan Srisajjalertwaja    
  •  Arunee Apichartsrangkoon    
  •  Pittaya Chaikham    
  •  Yasinee Chakrabandhu    
  •  Pattavara Pathomrungsiyounggul    
  •  Noppol Leksawasdi    
  •  Wissanee Supraditareporn    
  •  Sathira Hirun    


Thai green chili (Capsicum annuum Linn.) was baked at temperatures of 180, 210 or 250°C for 5 to 30 min. The products were assessed for color, capsaicin content and flavor volatile components. Baking temperature and time beyond 10 min significantly altered the color parameters (L, -a*, b*) of product especially greenness. Capsaicin content was decreased significantly on baking. Flavor volatile components including hydrocarbons, esters and alcohols were found largely in fresh green chili, whereas other volatile classes such as aldehydes, ketones, sulfur-containing compounds, furans and pyrazine presented in the lesser extent. On cooking, some compounds were lost, while others were generated.

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