Sweet paprika

Although most consumers appreciate the fieriness of chile, capsaicinoids are not perceived through odor or taste receptors but through the nociceptive pain receptors described earlier. The compounds in chile fruit that create the flavor and aroma are produced in the fruit wall. Buttery et al. [90] generated vacuum steam distilled oil from green bell pepper macerate, with well over 40 peaks on subsequent GC/MS analysis. Of these peaks, the major flavor compound associated with bell pepper aroma was 2-methoxy-3-isobutylpyrazine (Fig. 8.1). They also reported several monoterpenoids in abundance, limonene, trans- 3-ocimene, and linalool as well as other aliphatic aldehydes and ketones. The flavor composition of dried red bell pepper powder (sweet paprika) extracted with ether identified 44 key peaks by GC/MS [91]. In these dried samples the key compounds were P-ionone and several furanones. The post-harvest processing and the different fruit maturities as well as possible varietal differences are all causes for the different aromatic profiles. 

Sweet Paprika Hungary (whole pods) 50 ASTA 350 to 500 ASTA With seeds and stems... 

After extraction of the whole paprika, including seed and stems, the obtained colour-value of the extract is relative low, about 350 to 500 ASTA, but the extraction yield can reach 15 to 17 wt.%. High-quality Hungarian paprika species like Sweet Paprika Excelsior give an extract with a colour value between 1,500 and 1,800 ASTA, and a good flavour profile. 

Paprika is a very old colorant and spice. It is a deep red, pungent powder prepared from the dried pods of the sweet pepper, Capsicum annum. 

Noble sweet, red paprika (not containing capsaicin) was extracted at a pressure of 300 bar and a temperature of 40°C to recover carotenoids and other lipophilic compounds (such as fatty oils). The extraction time was 6 hours, and the consumption of CO2 was 193 kg/kg. A water-containing, thick, dye-concentrated oil was obtained in 8% yield. The extraction residue was pale yellow in colour, tasteless and odourless. It was an excellent fodder because of its great protein and carbohydrate content. 

Paprika sweet Hungary Kalocsai 120ASTA 1,200 to 1,400 ASTA Without seeds... 

The carotenoid composition of traditional sweet cultivars of paprika (C. annuum) from Szeged (Sz-20) and Mihalyteleki (MT) was compared with that of cultivars produced by cross-breeding MT and the Spanish cultivar Negral, which has an intense brownish-red colour. Cultivars Sz-20 and MT were characterized by their high red xanthophyll content, as well as by their... 

The final quality of chilli spice powder is assessed by a number of different parameters. Colour and pungency levels are the most obvious parameters assessed, but sweetness and flavour of non-pungent paprika powders are also important. In addition, the spice trade may specify limits of impurity, levels of microbial counts of, for example, fungi, yeasts, Salmonella and coli forms, particle size and moisture content, among others. The main desired characters are colour, pungency and less extraneous contamination in relation to their biochemistry, assessment and desired levels. Table 14.5... 

Paprika sweet Hungary Kolocsai 140 ASTA 1500- 1650 ASTA without seeds... 

Capsicum annuum (sweet pepper, paprika), C.frutescens (Solanaceae) [fruit], 2. ingiber officinale (Zingiberaceae)... 

Capsicum annuum (sweet pepper, paprika) (Solanaceae)... 

Paprika oleoresin (E 160(c)) is an orange-red oil-soluble extract from sweet red peppers Capsicum annum. The major coloring compounds are xanthophylls cap-santhin (Formula 9.8), capsorubin as their dilaurate esters, and P-carotene. The presence of characteristic flavoring and spicy pungency components limits application of this extract in foodstuffs. 

For the sweet tooth, try the almond cream cheese crepes topped with a hot marionberry honey compote, or the poppyseed pancakes served with real Vermont maple syrup. A more savory yet equally rich breakfast is the Hungarian mushroom omelette - a three-egg omelette stuffed with mushrooms, onions, dill and paprika and smothered in a rich sour cream sauce. While the breakfast menu is a mainstay, dinner entrees change weekly. Specials are a mix of Indian, Asian and South American influences. 

Paprika and its oleoresin in the red and yellow varieties owe their colour to carotenoids such as capsanthin and capsorubin. They are obtained from the sweet red pepper by solvent extraction which affords an oleoresin containing mainly the two carotenoids. They are more important as flavour materials and illustrate, as do turmeric and its oleoresin, the feature that flavour is often the property of greater interest than colour alone. 

My early years were spent in Hiuigary so it should come as no surprise that my first venture into the world of chemistry involved paprika. Bread smeared with goose fat was a popular childhood dehght, always topped with a sprinkling of paprika. No worries about cholesterol back then One day, however, I got a spicy surprise as 1 bit into my snack. The paprika practically set my mouth on fire My mother, it seems, had bought hot paprika instead of the usual sweet. 

Capsicum annuum L. [var. longum] (paprika/red bell pepper/red sweet pepper)... 

P-Carotene 5, 8 -monofuranoxide (Mutatochrome, Citroxanthin, 50 Orange peel, red peppers, tomatoes, sweet potatoes, cranberries, algae, bleached paprika... 

Yokotsuka, K., T. Takayanagi, T. Okuda, and M. Yajima. 2003. Production of sweet table wine by termination of alcohol fermentation using an antimicrobial substance from paprika seed. Am. J. Enol. Vitic. 54 112-118. 

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