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1.
Aroma components responsible for aroma typical of British Farmhouse Cheddar cheese were studied by aroma extract dilution analysis. Cheese extracts were prepared by direct solvent extraction, high-vacuum transfer, and class fractionation. Most aroma-active components of acidic and neutral/basic fractions have been previously associated with Cheddar cheese flavor. p-Cresol was mainly responsible for a "cowy-barny" note, whereas an intense "soil-like" note was due to 2-isopropyl-3-methoxypyrazine. At much lower odor intensity, 2-isobutyl-3-methoxypyrazine contributed a "bell pepper-like" note. Additionally, within the same wedge of cheese, the concentrations of p-cresol and 2-isopropyl-3-methoxypyrazine were lower at the narrow end (center) than at the rind side. Direct addition of p-cresol (> or =100 ppb) or 2-isopropyl-3-methoxypyrazine (> or =3 ppb) in a mild domestic Cheddar cheese resulted in increases in intensities of cowy/phenolic and earthy/bell pepper aroma notes.  相似文献   

2.
This report has investigated the seasonal temperatures influences (winter and summer) of five vineyards at different altitudes on the concentrations of 2-methoxy-3-isobutylpyrazine (MIBP), alpha- and beta-ionone, and beta-damascenone in 2004 or 2005 vintages of Cabernet Sauvignon wines from Santa Catarina State, Brazil. Sensorial analyses were also carried out on the wine samples and compared to altitude and climate. Significant regression was observed between MIBP concentrations and the vineyard's altitude. No significant relation was observed between alpha- and beta-ionone and beta-damascenone with the vineyard's altitude. Principal component analysis positively correlated wines from higher altitudes with a "bell pepper" aroma. Conversely, the wines made with grapes from lower altitudes were correlated with "red fruits" and "jam" aromas. An important relation between the bell pepper aroma and the lower winter temperature was observed. A strong negative correlation was also observed between seasonal temperatures and vineyard altitude as well as between MIBP content and seasonal temperature of growing grapevines.  相似文献   

3.
The 2-methoxy-3-isobutylpyrazine content in grapes and red wines was assayed by stable isotope dilution gas chromatography-mass spectrometry, following vapor extraction and purification on a cation resin microcolumn. The threshold beyond which the green bell pepper character is marked in wines has been determined. From a comparison of the 2-methoxy-3-isobutylpyrazine concentrations of 50 red Bordeaux and Loire wines from different vintages and grape varieties (Cabernet Sauvignon, Cabernet franc, and Merlot) with the intensity of the green bell pepper character as perceived on tasting, the threshold value was estimated to be 15 ng/L. Statistical analysis of the 2-methoxy-3-isobutylpyrazine concentrations of 89 red Bordeaux wines showed that Cabernet wines were more commonly affected by this vegetative character. Changes in the 2-methoxy-3-isobutylpyrazine concentration as the grapes ripen are affected by the environmental and cultural conditions (soil, climate, training system, etc.). A very good correlation was shown between the breakdown of malic acid and 2-methoxy-3-isobutylpyrazine as the grapes ripened, irrespective of grape variety, type of soil, or weather conditions.  相似文献   

4.
Abstract

There is a growing realization that an increasing number of countries are approaching full utilization of their conventional water resources and that the quantity of good-quality water supplies available to agriculture is diminishing. Effects of irrigation regime and irrigation water salinity on bell pepper including yield, fruit number and quality, vegetative and root growth, evapotranspiration and water use efficiency were investigated in this study by conducting two different experiments. Six different salinity levels of irrigation water and four different irrigation regimes were used as treatments. Considering the results from irrigation water salinity experiment, it can be concluded that as soil salinity increases, water consumption, water use efficiency, yield and other vegetative growth parameters of bell pepper were decreased. A polynomial relationship between soil salinity and water consumption was observed. It was found that bell pepper is moderately sensitive to salinity with a 1.2 dS m?1 threshold and a 10.9% slope value. In the irrigation regime experiment, limited irrigation caused decreases in water consumption, yield and vegetative growth of bell pepper. Yield response factors were close in the cases of irrigation regime (1.50) and irrigation water salinity (1.40). Total soluble solids of bell pepper were increased due to both irrigation water salinity and water application rate but not dry matter ratio. Considerable water consumption decreases because of salinity were determined. Therefore, the effect of irrigation water salinity should be considered in irrigation management to prevent excess saline water application and to protect the environment.  相似文献   

5.
To clarify the formation mechanism for the major alcoholic aroma compounds in young leaves of Japanese pepper, the glycosides were isolated as aroma precursors. The presence of glycosides of the main alcoholic aroma constituents was indirectly determined by enzymatic hydrolysis and trifluoroacetylation (TFA) of the glycoside-containing fraction. After Amberlite XAD-2 column chromatography, ODS flash chromatography, and high-performance liquid chromatography (HPLC), two new compounds, namely, (3S,6S)-cis-linalool-3,7-oxide beta-D-glucopyranoside and 2-methylpropanyl 6-O-beta-D-apiofuranosyl-beta-D-glucopyranoside, were isolated. In addition, (3S,6R)-cis-linalool-3,6-oxide beta-D-glucopyranoside, which absolute configuration was the first determined, and six known glycosides, citronellyl beta-D-glucopyranoside, linalyl 6-O-beta-D-apiofuranosyl-beta-D-glucopyranoside, (Z)-3-hexenyl beta-D-glucopyranoside, benzyl 6-O-beta-D-apiofuranosyl-beta-D-glucopyranoside, dendranthemoside A, and 3,6-dihydroxy-5,6-dihydro-beta-ionol 9-beta-D-glucopyranoside, were isolated. All of these glycosides were isolated for the first time from the leaves of Japanese pepper. Their structures were established on the basis of spectral data and chemical evidence. The ratios of stereoisomers of the aglycon moieties of citronellyl beta-D-glucopyranoside and linalyl 6-O-beta-D-apiofuranosyl-beta-D-glucopyranoside were investigated by a chiral GC analysis and compared with those of free citronellol and linalool in the aroma concentrate.  相似文献   

6.
不同施肥条件和滴灌方式对青椒生长的影响   总被引：15，自引：3，他引：12  
该文通过大田试验,比较了地下滴灌与地表滴灌及其不同施肥量对青椒生长的响应。试验设置地下滴灌和地表滴灌2个灌水处理和0、75、150、300 kg/hm2 4个施肥水平,灌水周期为4 d。另外设1个畦灌对照处理。结果表明,2 a中地下滴灌产量均高于地表滴灌,2007年平均高4%,2008年平均高13%。而地下滴灌耗水量低于地表滴灌,2007年平均低6.7%,2008年平均低7.3%。地下滴灌和地表滴灌0～40 cm土层的根系总根长分别是畦灌的2.44和1.46倍,且地下滴灌10 cm以下各层的根长占总根长的百分比,比地表滴灌高7%,这说明地下滴灌不仅促进作物根系的生长,而且使根系更多的扎入较深土层。地下滴灌150 kg/hm2施氮量为青椒的最优灌溉施肥策略。  相似文献   

7.
Producing economical yields of bell pepper (Capsicum annuum L.) while conserving water and nutrients requires an integrated approach to fertilization and irrigation. Detailed fertilization recommendations exist for bell peppers grown in Florida, but current irrigation recommendations are based on historical weather data and year-to-year adjustments. The objective of this study was to develop and test a crop factor (CF) for bell peppers grown with plasticulture and irrigated daily. Crop water use (ETc) was calculated daily by multiplying CF with Class A pan evaporation (Ep). Values for the proposed CF were 0.20, 0.40, 0.80, 1.00, and 0.80 for periods 1–2, 3–4, 5–11, 12, and 13 weeks after transplanting, respectively. Daily Ep values were converted, to irrigation volumes using 10 mm Ep = 835 L/100 m of bed length. ‘Brigadier’ bell peppers were established in a factorial combination of 75%, 100%, and 125% of the recommended 224 kg N/ha rate and 33%, 66%, 100%, and 133% of the reference irrigation rate (I3) based on the proposed CF. Soil water tension (SWT) was monitored twice weekly in all the plots receiving the 100% nitrogen (N) rate. The numbers of days SWT remained below the recommended 15 kPa increased quadratically in both years as irrigation rate increased. Only the 100% and 133% I3 irrigation rates maintained SWT within the 0 to 15 kPa range at 15 and 30 cm depths on most days in 2001 and 2002. In 2001, bell pepper yields tended to increase as N rate increased. For 125% N rate, total, marketable, and fancy bell pepper yields responded quadratically to irrigation rates. Highest yields occurred between 115% and 124% of I3. In 2002, bell pepper yield did not respond to irrigation rate, and responded quadratically and linearly for N rates of 75%, 100%, and 125%, respectively. Highest bell pepper yields occurred with 125% N rate and 133% I3 irrigation rate. These results suggest that highest yields of bell pepper grown in the spring with plasticulture may be achieved with a combination of 125% of the University of Florida recommended N rate and irrigation scheduled in real time using 1.25 × CF test values of 0.25, 0.50, 1.25, 1.00, and 1.00 for the periods 1–2, 3–4, 5–11, 12, and 13 weeks after transplanting, respectively, with 10 mm Ep = 835 L/100 m of bed length.  相似文献   

8.
The study was set up to evaluate the efficiency of amino acids and seaweed on vegetative growth, reproductive phase, yield, and postharvest storage quality of hydroponically grown bell pepper cultivars “Sven Rz F-1” and “Red Knight.” Different concentrations of amino acid and seaweed were sprayed on bell pepper plants under hydroponic conditions. Pre-harvest foliar application of amino acids and seaweed significantly increased plant height, number of leaves, leaf area, yield per plant, number of marketable fruits per plant, average fruit diameter, fruit wall thickness, and average single fruit weight. Amino acid and seaweed significantly improved postharvest physicochemical quality of both bell pepper cultivars under extended cold storage conditions. Conclusively, amino acid as well as seaweed extract not only improved growth, development, yield, and overall quality of bell pepper cultivars but also increased storage life with reduced weight loss and decay along with better physicochemical quality.  相似文献   

9.
The objective of this study was to verify whether the volatile organic sulfur compounds recently discovered in bell pepper (Capsicum annuum, L. cultivars), such as the mercapto-ketones: 4-sulfanyl-2-heptanone and 2-sulfanyl-4-heptanone, the mercapto-alcohols: 4-sulfanyl-2-heptanol and 2-sulfanyl-4-heptanol, and heptane-2,4-dithiol, originate from their corresponding cysteine-S-conjugates. Analysis of aqueous extracts of red and green bell pepper by ultraperformance liquid chromatography-mass spectrometry with electrospray ionization in the positive mode (UPLC-MS ESI(+)) displayed masses corresponding to the expected cysteine-S-conjugates. To confirm this observation, four cysteine-S-conjugates were prepared as authentic samples: S-(3-hydroxy-1-methylhexyl)-L-cysteine, S-(3-hydroxy-1-propylbutyl)-L-cysteine, S-(3-oxo-1-propylbutyl)-L-cysteine, and (2R,2'R)-3,3'-(4-hydroxyheptane-2,6-diyl)bis(sulfanediyl) bis(2-aminopropanoic acid). By comparison with the fragmentation patterns and retention times of synthetic mixtures of cysteine-S-conjugate diastereoisomers, the natural occurrence of cysteine conjugates was confirmed in bell peppers. In addition, the cysteine-S-conjugates from red and green bell pepper extracts were concentrated by ion exchange chromatography and the fractions incubated with a β-lyase (apotryptophanase). The liberated thiols were concentrated by affinity chromatography, and their occurrence, detected by gas chromatography-mass spectrometry, confirmed our predictions. Moreover, 3-sulfanyl-1-hexanol was also detected and the occurrence of S-(1(2-hydroxyethyl)butyl)-L-cysteine confirmed. A quantitative estimation based on external calibration curves, established by UPLC-MS ESI(+) in selected reaction monitoring mode, showed that cysteine-S-conjugates were present at concentrations in the range of 1 to 100 μg/kg (±20%).  相似文献   

10.
Potassium (K) is a major nutrient element that has effects on growth, yield, and quality production of agricultural crops. In the present study, the effects of various K concentrations in a nutrient solution including 150, 235, 300, 400, or 500 mg K L?1 were evaluated on two pepper cultivars; chili pepper (Capsicum annuum Avicolare) and bell pepper (California Wonder) under greenhouse conditions. Hoagland's formula was used for preparation of nutrient solutions. The vegetative growth parameters including plant height, leaf area, SPAD value, and shoot fresh weight were significantly increased by 300 mg L?1 K in both cultivars. The highest yield and fruit quality parameters including fruit length/diameter ratio, fruit dry matter percentage, fruit vitamin C, total soluble solids, and titratable acidity in chili pepper and bell pepper were obtained under application of 300 and 400 mg K L?1 in nutrient solution, respectively. In either cultivar there was increase in leaf K, nitrogen, and zinc concentrations, while in bell pepper calcium was reduced by higher K levels in the nutrient solution. The results indicate that for better growth and quality production of pepper, higher levels of K in nutrient solutions can be beneficial.  相似文献   

11.
In white pepper samples, directly taken from a retting batch at a pepper production plant in Thailand, 3-methylindole, 4-methylphenol, 3-methylphenol, and butanoic acid, recently confirmed to be responsible for the characteristic fecal off-odor frequently detected in white pepper powders, were quantified by stable isotope dilution analyses. The results clearly showed that, in particular, 3-methylindole (fecal, swine-manure-like), 4-methylphenol (fecal, horse-like), and butanoic acid (cheese-like) were biochemically formed during retting, thus indicating that fermentation is the crucial step for off-odorant formation during white pepper processing. Model fermentation experiments performed with different manufacturing regimens revealed that white pepper, containing no substantial amounts of these odorants, can be produced from ripe starting material by a short fermentation under water and with frequent exchange of water. The overall aroma of such pepper was superior as compared to the aroma of white pepper produced according to the traditional procedure.  相似文献   

12.
Volatile sulfur compounds have a low odor threshold, and their presence at microgram per kilogram levels in fruits and vegetables influences odor quality. Sensory analysis demonstrates that naturally occurring, odorless cysteine- S-conjugates such as S-( R/ S)-3-(1-hexanol)- l-cysteine in wine, S-(1-propyl)- l-cysteine in onion, and S-(( R/ S)-2-heptyl)- l-cysteine in bell pepper are transformed into volatile thiols in the mouth by microflora. The time delay in smelling these volatile thiols was 20-30 s, and persistent perception of their odor occurred for 3 min. The cysteine- S-conjugates are transformed in free thiol by anaerobes. The mouth acts as a reactor, adding another dimension to odor perception, and saliva modulates flavors by trapping free thiols.  相似文献   

13.
An obscure sesquiterpene, rotundone, has been identified as a hitherto unrecognized important aroma impact compound with a strong spicy, peppercorn aroma. Excellent correlations were observed between the concentration of rotundone and the mean 'black pepper' aroma intensity rated by sensory panels for both grape and wine samples, indicating that rotundone is a major contributor to peppery characters in Shiraz grapes and wine (and to a lesser extent in wine of other varieties). Approximately 80% of a sensory panel were very sensitive to the aroma of rotundone (aroma detection threshold levels of 16 ng/L in red wine and 8 ng/L in water). Above these concentrations, these panelists described the spiked samples as more 'peppery' and 'spicy'. However, approximately 20% of panelists could not detect this compound at the highest concentration tested (4000 ng/L), even in water. Thus, the sensory experiences of two consumers enjoying the same glass of Shiraz wine might be very different. Rotundone was found in much higher amounts in other common herbs and spices, especially black and white peppercorns, where it was present at approximately 10000 times the level found in very 'peppery' wine. Rotundone is the first compound found in black or white peppercorns that has a distinctive peppery aroma. Rotundone has an odor activity value in pepper on the order of 50000-250000 and is, on this criterion, by far the most powerful aroma compound yet found in that most important spice.  相似文献   

14.
Irrigation and nitrogen fertilization are two important aspects of bell pepper production. Yet, limited information is available on the effect of irrigation on foliar nutrient content. Bell pepper were grown on bare ground under two nitrogen fertilization rates (11 and 19 kg N week‐1) and irrigated according to an irrigation scheduling model based on weather data and crop age. Eight irrigation rates ranged between 36 and 148% of the model rate. Leaf samples were taken at first bloom (62 days after transplanting, DAT) and after final harvest (84 DAT). Yield response and the foliar content of all essential elements determined [nitrogen (N), phosphorus (P), potassium (K), calcium (Ca), magnesium (Mg), boron (B), copper (Cu), iron (Fe), molybdenum (Mo), manganese (Mn), zinc (Zn)] responded linearly or quadratically to irrigation rates and most foliar nutrient contents remained within or above the sufficiency range. Foliar mineral content tended to be lower at 84 DAT as compared to 62 DAT. Only Ca became deficient under high irrigation rates on 84 DAT. Current fertilization recommendations for bell pepper and 100% of the model irrigation rate resulted in highest yield. These results suggest that the high N rate supplied as calcium nitrate should be used when multiple bell pepper harvests are expected.  相似文献   

15.
基于临界氮浓度模型的日光温室甜椒氮营养诊断   总被引：4，自引：4，他引：4  
临界氮浓度稀释曲线是诊断作物氮营养状况的有效手段。该研究基于2 a温室小区试验,以参考作物蒸发蒸腾量（reference crop evapotranspiration,ET0）为基准,设置4个灌溉水平（105%ET0、90%ET0、75%ET0、60%ET0）和4个氮素水平（300、225、150、75 kg/hm2）,构建和验证基于地上部生物量的甜椒在不同水分条件下的临界氮浓度稀释曲线经验模型。结果表明,植株氮素吸收量、地上部生物量、经济产量和水分利用效率（water use efficiency,WUE）随灌水量增加呈先增加后减小的趋势;灌溉水平75%ET0和90%ET0下,最优施氮量差异较小,且可获得较高经济产量和WUE,但经济产量和WUE不能同时达到最佳。75%ET0灌溉水平可获得高于90%ET0灌溉水平约11%的水分利用效率,且经济产量仅降低约3%,鉴于研究区水资源较短缺,灌水量75%ET0施氮量190 kg/hm2左右为最佳策略。该研究可为西北地区温室甜椒实时精准灌水施氮提供理论依据和技术支持。研究可为西北地区温室甜椒实时精准灌水施氮提供理论依据和技术支持。  相似文献   

16.
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17.
The essential oils of green and ripe fruits and dried pericarp of Japanese pepper (Xanthoxylum piperitum DC.), which are commonly used in Japanese dishes as spices, were extracted with methanol, followed by adsorption to Porapak Q resin. Their aroma profiles were characterized by a sensory evaluation, and their chemical constituents were investigated by using gas chromatography (GC), gas chromatography-mass spectrometry, and aroma extract dilution analysis. Geraniol, citronellal, linalool, and methyl cinnamate were perceived to be important to the basic flavor of the three samples of Japanese pepper by GC-sniffing at high flavor dilution (FD) factors. Monoterpene hydrocarbons constituting almost 76% of the essential oil are the major flavor compounds in the green fruit, and the stronger green and pine leaf notes in the green fruit were considered to be imparted mainly by the large amount of d-limonene, beta-phellandrene, and myrcene due to their high FD factors. On the other hand, the oxygenated terpenes including citronellal, geraniol, and geranial are predominant for the potent odorant in the ripe fruit. The marked citrus-like note in the ripe fruit was thought to be due to the amounts of geranial and citronellal, being 20% of the essential oil. In the dried pericarp, the ratio of oxygenated terpenoids was almost equal to that of monoterpene hydrocarbons. These seemed to induce the flavor character of the dried pericarp to be milder than that of the ripe fruit.  相似文献   

18.
The compound responsible for a "fungal must" taint evident in industry assessments of wine corks was identified as 2-methoxy-3,5-dimethylpyrazine. The identification was made on the basis of gas chromatography/odor analyses, collection of material using micropreparative techniques, determination of chemical properties of collected material, and comparison by gas chromatography/mass spectrometry with an authentic sample, synthesized from 2-hydroxy-3,5-dimethylpyrazine. 2-Methoxy-3,5-dimethylpyrazine is an extremely potent compound with an unpleasant, musty, moldy aroma and an aroma threshold in a white wine of 2.1 ng/L. While its contribution to the frequency and intensity of cork taint in bottled wine is yet to be established, it has been assessed by some wine industry personnel as second only to 2,4,6-trichloroanisole as a cause of cork taint in Australian wine.  相似文献   

19.
The volatile compounds formed in slapped and crushed young leaves of Japanese pepper (Xanthoxylum piperitum DC.) were compared with those of intact leaves by using a dynamic headspace gas analysis combined with GC-MS in an on-line system, together with the results of a sensory evaluation. The results indicated that the factors influencing the aroma note were mainly the constituent oxygenated monoterpenes and C(6) compounds and the quantity of terpene hydrocarbons. To clarify the formation mechanism for the aroma, the activities of lipoxygenase and beta-D-glucosidase were investigated. The results revealed that the hydrolysis of glycosides and the degradation of unsaturated fatty acids both played an important role in the formation of the major aroma compounds in young leaves of Japanese pepper.  相似文献   

20.
Shrimp biosolids (SB) have value as a fertilizer for bell pepper production, but maximum yields cannot be expected when SB is used alone. Although bell pepper marketable yield increased linearly with SB rate and also with Osmocote (OSM, a slow release encapsulated fertilizer) rate, yield at the highest OSM rate was 92% higher than yield at the highest SB rate. The cultural system that enhanced yield included both the highest rates of SB and OSM which delivered a combined total of 633 N - 253 P - 303 K kg/ha. The sodium in SB needs to be considered carefully whenever this material is used with plants. Apparently, SB persisted in the soil to benefit deeply-rooted crops months after initial application, but it is unknown if continued use of SB may eventually improve soil structure and physical properties.  相似文献   

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