Paprika Aroma: Comparison Of Volatiles From Paprika Oleoresins Using GC Headspace And Sensory Evaluations
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Paprika oleoresin (OR) is used as both a coloring and flavoring in a wide range of food products. It is an extract from the fruit of Capsicum annuum L. and is often greater than 85% vegetable oil (1). The goal of this project was to determine the composition of volatiles associated with paprika oleoresin aroma, particularly off-aromas. Headspace Gas chromatography was used in combination with sensory evaluation data to analyze the samples' composition. Comparisons using chemometrics were used to evaluate changes and differences between samples and to help identify possible components. The off-aromas are likely due to volatiles from oxidation of the high concentration of lipids and the carotenoid pigments. Both substances are subject to oxidation. No components in the samples were positively identified. Several common peaks on the chromatograms suggest a future means of evaluating the samples using chemical markers and headspace gas chromatography. Chemical markers could be used both for evaluating product quality as well as indicators of rancidity formation (enabling a calculated shelf-life of the product). This research is valuable to the food industry because rancidity and fading pigments are continuous problems that effect their products.