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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
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