EVOLUTION OF THE AROMATIC FRACTION IN RED PEPPER FOR PAPRIKA DURING LA VERA REGION TRADITIONAL DRYING PROCESS

Abstract

ABSTRACT Paprika from the region of La Vera (Cáceres) is prepared using a particular process of mild, slow drying in traditional drying barns heated by oakwood fires. This makes it possible for the fruit to maintain its natural components at the same time as contributing certain organoleptic characteristics that are highly appreciated by consumers. We analyzed the changes in the aromatic fraction that occur over the course of this traditional drying technology, using dynamic head space as the isolation method and gas chromatography–mass spectrometry as the identification system. We identified 96 compounds, 55 of which presented significant differences ( P < 0.05) between different days of the drying process. Some 40% of the aromatic potential of the end product corresponded to volatile compounds that appeared during the drying process, originating from the wood smoke or as the result of typical reactions of the dehydrated products.