Science & Technology Research Memorandum Author: Kees Wolswinkel Collaborators: Approved by: To: Cc: Date & Time: Flavor Science 17 August 2015 Issue Date: Subject: Introduction/summery Different qualities of bell peppers and Chili peppers from a Dutch company called ENZA were screened for their content of 2-methoxy-3-isobutyl-pyrazine (MIBP), a very strong green odor compound. An isotopic labeled MIBP was used in order to quantify accurately the MIBP content using Solid Phase Micro Extraction with GCMS detection. Sample preparation: - 50 gram pepper was ground, 100 gram water was added followed by Ultra-Turrax to make a suspension. - 4 gram of pepper suspension was added in a headspace vial with labeled standard and 5 gram of 30% solution NaCl was added. - sample was shaken for 10 minutes followed by SPME-GCMS Results: Tabel 1: 2-methoxy-3-isobutyl-pyrazine (MIBP) in fresh peppers sample Caps 1 Caps 2 Caps 3 Caps 4 Caps 5 Caps 6 Caps 7 Caps 8 Caps 9 Caps 10 Caps 11 Caps 12 Serrano Nederland Serrano Israel Julapenos Nederland Julapenos Spanje Givaudan Nederland BV Global Science & Technology Confidential – for Givaudan internal use only concentration MIBP in fresh pepper (ug/kg) 61 84 98 86 81 80 77 86 <10 47 195 46 31 43 72 74
