Study of 2-isobutyl-3-methoxypyrazine Suppression in Green Pepper Using Dairy Products

Abstract

We aimed to suppress the odor of vegetables by cooking them in combination with dairy products. Green pepper and dairy products were employed, and the odor of green pepper was examined by GC-MS analysis using the characteristic odor component 2-isobutyl-3-methoxypyrazine (2-I-3MP) of green pepper as an index. Volatilization volumes of 2-I-3-MP from heated green pepper (sample A) and green pepper heated in combination with dairy products (sample B) were compared. As 2-I-3MP from sample A was considered to be 100%, sample B, which contained a combination of processed cheese, yogurt, cow’s milk, butter, or vegetable oil, had a 2-I-3MP value of 10% or less. However, the 2-I-3MP level was not considerably decreased in the case of an aqueous 10% solution of skimmed milk powder. Thus, the reduction in 2-I-3MP is proposed to be due to the effect of vegetable oil and fat. ‘Odor of green pepper’ was investigated using sensory evaluation. The odor of green pepper from sample A was used as the reference and compared to the odor of sample B, which contained processed cheese, yogurt, cow’s milk, butter, or vegetable oil. Sample B was found to have a significantly weaker odor (p<0.05) . The odor of green pepper was not significantly detected in the sample prepared in an aqueous 10% skimmed milk powder solution.