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Electronic nose combined with HS-SPME/GC-MS for characterization of volatile substances in pepper fruits treated with exogenous 2,4-epibrassinolide and its inhibitor brassinazole across different developmental stages
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J
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J
DOI：10.1016/j.scienta.2026.114952.png)
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Abstract
En 中文
• The peak accumulation of volatile substances in pepper fruits at different developmental periods occurred at the green ripening stage. • A low concentration of EBR (0.05–0.1 mg/L) was the optimum treatment concentration, whereas 1.5 mg/L of BRZ inhibited the volatile content. • Fourteen compounds (OAV>1) drove the aroma of pepper fruits, especially hexanal and 2‑methoxy-3-isobutylpyrazine; the E1 treatment (0.05 mg/L) had the highest total OAV. • Hexanal, 2‑methoxy-3-isobutylpyrazine, (2Z) −2-hexene-1-alcohol, (3E) −3-hexene-1-alcohol was the characteristic volatile that distinguished the EBR/BRZ treatments.
Keywords:
Pepper
Flavor quality
Brassinolide
Electronic Nose
HS-SPME/GC-MS
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