Journal of Agricultural Science and Technology B 6 (2016) 180-187 D doi: 10.17265/2161-6264/2016.03.005 DAVID PUBLISHING Agro-morphological Characteristics and Sensory Evaluation of Native Peruvian Chili Peppers Kirti Patel1, Rosa Calderon1, Edgard Asencios1, Dioliza Vilchez2, Mavel Marcelo2 and Rosario Rojas1 1. Unidad de Investigación en Productos Naturales, Laboratorios de Investigación y Desarrollo, Facultad de Ciencias y Filosofía, Universidad Peruana Cayetano Heredia, Lima 31, Perú 2. Sub Dirección de Recursos Genéticos, Dirección de Recursos Genéticos y Biotecnología, Instituto Nacional de Innovación Agraria, Lima 12, Perú Abstract: In this work, 31 native Peruvian chili peppers were evaluated for their agro-morphological characteristics and sensory attributes. The descriptive sensory analysis (DSA) was used to evaluate the 31 chili pepper samples based on their acid, bell pepper, sweet, tomato, apple, citrus, fruity, herbal, oregano and passion fruit attributes. The data obtained from the DSA enabled the grouping of these 31 chili peppers into six groups based on their different sensory attributes, such as fruity, bell pepper and herbal. The most abundant group (12 of the 31) had the bell pepper, apple, herbal, fruity and sweet attributes. Each group contained different species and different physical appearances, indicating that species or different forms of chili pepper do not define that sensory attribute. Considering the fact that Peruvian peppers are in high demand, the results achieved would be useful for growers, producers and chefs, as well as for further breeding activities. Key words: Chili peppers, Peru, sensory analysis, agro-morphological characteristics. 1. Introduction pubescens (Rocoto) concluded that their phytochemical composition was less diverse, as Peru possesses the highest diversity of cultivated compared to other four Peruvian domesticated chili peppers in the world and is one of the few Capsicum species [3]. A most recent study on countries where all five domesticated species are Peruvian chili peppers showed the volatile cultivated and used in local diet [1]. Peruvian chili composition of 50 fresh samples, which were peppers with their great diversity have an increasing clustered into groups based on hydrocarbons, esters, popularity internationally; especially, a rise in Andean terpenes, aldehyde and ketones composition [4]. style restaurants has led to the need of research in Very few studies have reported the sensory understanding their flavour and aroma. attributes that contribute to the flavor of Capsicum There are limited studies on Peruvian chili peppers. species. For green bell peppers (C. annuum), grassy, One paper reports the effect of different environments cucumber and green bell pepper attributes were on the chemical attributes, indicating that due to the reported; whereas red bell peppers were reported to change in meteorological conditions and agricultural have sweet, sour and red bell pepper aroma attributes practices, there was a difference in the phytochemical [5]. Analysis of C. chinense from Brazil showed high profiles [2]. A study on 147 dry pepper samples from pepper-like and green-note compounds [6]. Two Peru quantified their content of flavonoids, fat vitamin Andean species of chili peppers, C. baccatum (Ají) C and extractable color [1]. Another study on 32 and C. pubescens (Rocoto), had an different accessions of native Peruvian Capsicum earthy/vegetable/bell pepper like aroma with a distinct cucumber odor [7]. Sensory analysis showed that elite Corresponding author: Rosario Rojas, Ph.D., research field: natural products. sweet pepper (C. annuum) lines and hybrids from a Agro-morphological Characteristics and Sensory Evaluation of 181 Native Peruvian Chili Peppers commercial breeding program in Netherlands had five samples. Each fruit is described based on their sensory attributes such as sweet and fruity apple [8]. color, shape, length, diameter and weight observed, To our knowledge, there is no information on fresh when each of them reached full physiological ripeness. Peruvian chili peppers regarding their flavor. Performance was expressed as the weight of fruit per Considering the increase in their popularity, especially to hectare. gastronomy, it is important to understand their unique 2.2 Descriptive Sensory Analysis (DSA) flavor and sensory attributes. Therefore, the main purpose of this study was to evaluate the The 31 fresh chili pepper samples were evaluated agro-morphological characteristics and sensory by five trained panelists. Training of the candidates properties of 31 Peruvian chili peppers, as well as to for a 10-month duration resulted in a selection of five group the chili peppers based on their sensory final panelists from 75 candidates, according to the evaluation. procedures given by the NTP-ISO 6564 [10] and The overall outcome of this research could be a NTP-ISO 6658 [11]. Panelists’ selection criteria were starting point towards the directed flavor breeding in based on pepper eating habits, sensibility to basic chili peppers. The results highlight the individual tastes and smells, as well as individual reproducibility flavor and sensory attributes of Peruvian chili peppers and degree of agreement with the rest of the members. and this may lead to a further increase in their demand Four flavor (acid, bell pepper, sweet and tomato) and in the international markets. six aroma (apple, citrus, fruity, herbal, oregano and 2. Materials and Methods passion fruit) descriptors, as well as references for lower and upper limits, were defined by consensus. 2.1 Chili Pepper Samples All tests were carried out in individual booths under Chili peppers samples were collected in January controlled lighting (white, green, red and purple) and and February 2015 from four locations representing temperature (22 °C). Whole peppers were given in the different environments where chili peppers are plastic cups coded with three-digit random numbers, grown, namely, (1) a farm located in a gorge of and each sample was analyzed three times in different Grocio Prado district in Chincha province (dry flat sessions. Cold water and cream crackers were served area), (2) a farm in the city of Pucallpa in Coronel to eliminate aftertaste and reduce pungency. First, the Portillo province (mountain wet area), (3) the panelists analyzed aroma by making a longitudinal cut agricultural station of Instituto Nacional de of the fruit, then flavor was assessed by cutting a piece Innovacion Agraria (INIA) located in Huaral, North of pericarp. All impressions were registered on a Lima (dry flat area) and (4) C. pubescens “Rocoto” horizontal 10 cm line scale marking near the lower or samples were collected from the department of Pasco upper limit depending on whether the sample was in the district of Villa Rica (forest region). more similar to each respective reference. Agro-morphological characterization was 2.3 Statistical Analysis performed using descriptors for the plant and fruit, as established by the International Plant Genetic Data from the sensory analysis of chili pepper Resources Institute (IPGRI) [9]. Habit of growth was samples are reported as mean (n = 3). Differences observed for each variety at the time of start of first were considered to be significant at P ≤ 0.05. Data fruit ripening in 50% of growing plants. Plant height were analyzed by one way ANOVA (sample) using and the number and total weight of fruits per plant XLSTAT (version 2015.3.01, Addinsoft SARI, Paris, were calculated as the average of data obtained from France). 182 Agro-morphological Characteristics and Sensory Evaluation of Native Peruvian Chili Peppers 3. Results and Discussion (13p). The fruit shapes and sizes varied in the samples The agronomical information of the 31 chili studied. Based on the criteria, they can be grouped in peppers studied is shown in Table 1 and Fig. 1. The different types, such as bell shaped, triangular, almost fruit morphological features, such as color, fruit form round and elongated. The bell shaped fruit type and size, were determined on five ripe fruits. In all generally had similar fruit length and diameter. accessions, the fruit color at the ripe stage was red, but Several samples had an almost round shape (12p, 13p the level of red varied from dark red, e.g., in “Ají and 1ica) and all belonged to C. frutescens. There was Montaña” (1: C. chinense) to clear red, such as in “Ají a great diversity in fruit length (6-122 mm), fruit Dulce Rojo” (72: C. chinense). Several accessions had diameter (6-64 mm), fruit weight (0.3-90.2 g), number fruit with special colors (Fig. 1), such as orange (193), of fruits per plant (16-905) and plant height (27-183 brown (354), lemon yellow (10ica) and yellow orange cm). Table 1 Agro-morphological characteristics of 31 Peruvian chili peppers. No. of Plant Code Species Accession name Color Fruit form Length Diameter Fruit (mm) (mm) weight (g) fruits height per plant (cm) 1 C. chinense Aji Montaña Dark red Bell shaped 33 23 5.8 157 126 7 C. baccatum Tomatito Rojo Red Triangular 29 22 4.5 52 27 10 C. baccatum Aji Limo Rojo Dark red Triangular 56 28 14.1 107 28 18 C. baccatum Puca Limo Dark red Triangular 56 28 14.1 117 28 29 C. frutescens Aji Pipi Rojo Red Elongated 24 6 0.3 615 144 38 C. chinense Picante Rojo Red Bell shaped 28 20 3.8 212 142 40 C. chinense Aji Dulce Rojo Red Bell shaped 38 18 4.7 227 134 72 C. chinense Aji Dulce Rojo Clear red Elongated 39 11 2.2 544 119 175 C. baccatum Aji Uña de Gavilan Red Elongated 64 20 7.5 80 77 184 C. annuum Aji Cerezo Dark red Triangular 26 26 8.7 16 32 191 C. frutescens Aji Pinchito Rojo Clear red Elongated 21 7 0.5 905 138 193 C. baccatum Escabeche Orange Elongated 104 27 21.4 28 125 203 C. chinense Aji Rojo Dark red Triangular 23 12 3.3 185 134 339 C. annuum Aji Macruzori Picante Red Elongated 98 10 1.6 163 119 354 C. chinense Aji Panca Brown Elongated 80 25 14.0 59 100 374 C. frutescens Asna Uchu Clear red Elongated 26 9 0.8 440 183 377 C. chinense Asna Uchu Grande Dark red Elongated 95 25 19.9 72 123 401 C. frutescens Aji Mono Red Triangular 24 11 1.3 92 168 10ica C. chinense Miscucho Lemon yellow Triangular 51 29 10.3 56 106 11ica C. chinense Corazon de Paloma Rojo Red Triangular 21 13 1.6 89 43 12p C. frutescens Charapita Rojo Red Almost round 8 10 0.4 111 117 13p C. frutescens Charapita Amarillo Yellow orange Almost round 6 9 0.3 127 106 16p C. chinense Pucunucho Yellow orange Triangular 50 17 3.2 70 75 1ica C. frutescens Charapon Red Almost round 14 16 1.2 39 131 1vr C. pubescens Rocoto Rojo Red Bell shaped 55 50 53.6 34 169 2vr C. pubescens Rocoto Amarillo Pale yellow orange Bell shaped 75 64 90.2 26 156 4ica C. baccatum Aji Amarillo Yellow orange Elongated 122 32 38.8 27 122 5ica C. baccatum Ayucllo Red Bell shaped 33 17 3.7 45 86 6ica C. baccatum Challuaruro Clear red Elongated 58 13 3.4 162 65 7ica C. chinense Limo Red Triangular 58 33 9.5 81 86 9ica C. chinense Corazon de Paloma Amarillo Yellow orange Triangular 21 14 1.6 78 36 Agro-morphological Characteristics and Sensory Evaluation of 183 Native Peruvian Chili Peppers Fig. 1 Representative variation in fruit color and shape among 31 chili peppers. The numbers in this figure corresponds with code of different chili peppers. The sensory quality of different cultivars of chili sensory profiles, as shown in Fig. 2 and Table 4. peppers was evaluated through DSA. The panelists Group A (9ica, 13p and 401) was perceived to be identified a total of four flavor (acid, bell pepper, higher in fruity, passion fruit and citrus notes. Group sweet and tomato) and six aroma (apple, citrus, fruity, C (16p, 374 and 191) also perceived a fruit note, with herbal, oregano and passion fruit) attributes. Citrus a high score on the apple descriptor. Group B (354 attribute was described by tangerine, orange and lime and 29) was differentiated by herbal and oregano references, while fruity attribute was described by notes. Group D (4ica, 38, 175, 1 and 7), group E (2vr, pear, banana, papaya, apricot, pineapple and mango 1vr, 184, 339, 203 and 377) and group F (7ica, 18, 40, references. Oregano attribute was different from the 1ica, 5ica, 11ica, 6ica, 12p, 72, 10ica, 193 and 10) all herb attribute; the reference for the latter was grass, had a bell pepper note presence; but group D has a chamomile, lemon verbena, mint and parsley. The sweet note, group E had a herbal note and group F had attribute acidity was referenced by green pepper, an apple, herbal, sweet and fruity note. watermelon and green and red apple. Aji Amarillo (C. On the basis of the sensory results (Tables 2-4 and baccatum) and bell pepper were the reference for the Fig. 2), the sensory profiles of these 31 chili peppers sweet attribute. The average mean results for the can be grouped into three large categories broadly sensory analysis of 31 chili peppers are shown in related to fruity (group A and C), herbal (group B) and Table 2. Significant differences among the 31 chili bell pepper (group D, E and F). The 31 chili pepper peppers were established for all the 10 attributes samples (Groups A-F) are comprised of several (Table 3). All sensory attributes were highly different chili peppers species and physical significantly different (P < 0.001) among the chili appearances (Table 4 and Fig. 2), suggesting that peppers samples. The 31 chili pepper samples were species or physical forms of chili peppers do not relatively dispersed, indicating variation in terms of govern sensory attributes. 184 Agro-morphological Characteristics and Sensory Evaluation of Native Peruvian Chili Peppers Table 2 Mean scores of sensory descriptors of 31 chili pepper samples. Sensory descriptors* Code Species Accession name Acid Citrus Sweet Fruity Herbal Apple Passion fruit Oregano Bell pepper Tomato 1 C. chinense Aji Montaña 2.51 3.47 6.61 5.91 5.71 6.09 2.67 3.84 5.59 3.43 7 C. baccatum Tomatito Rojo 2.79 3.97 8.99 5.67 5.14 4.22 2.97 3.64 6.32 3.63 10 C. baccatum Aji Limo Rojo 3.65 4.25 5.80 4.77 5.91 3.84 3.18 4.48 5.81 4.07 18 C. baccatum Puca Limo 3.17 4.47 6.24 6.27 5.52 4.79 3.48 3.79 7.33 4.34 29 C. frutescens Aji Pipi Rojo 3.57 2.08 1.59 4.03 4.13 3.11 1.09 3.99 2.97 1.65 38 C. chinense Picante Rojo 3.46 7.63 7.16 5.61 4.56 4.17 2.22 3.15 6.33 4.90 40 C. chinense Aji Dulce Rojo 3.00 4.86 6.11 6.16 4.72 4.76 4.17 3.69 6.36 4.81 72 C. chinense Aji Dulce Rojo 3.46 3.37 3.96 6.14 5.47 4.97 2.79 3.68 6.56 4.45 175 C. baccatum Aji Uña de Gavilan 2.34 3.53 6.09 5.43 4.92 4.31 2.00 2.66 6.20 3.72 184 C. annuum Aji Cerezo 3.59 2.33 4.44 4.17 3.67 2.48 0.75 2.19 6.09 3.27 191 C. frutescens Aji Pinchito Rojo 4.56 3.42 1.61 5.99 5.34 4.87 2.09 2.92 1.89 1.21 193 C. baccatum Escabeche 2.87 4.24 5.83 5.42 5.70 5.00 3.51 3.84 4.27 3.74 203 C. chinense Aji Rojo 2.27 3.37 5.19 4.97 4.85 3.81 1.83 4.20 4.60 1.72 339 C. annuum Aji Macruzori Picante 3.70 3.36 3.23 3.85 5.26 2.37 2.09 3.96 4.55 2.35 354 C. chinense Aji Panca 2.51 1.75 2.40 4.29 5.91 3.43 0.45 3.95 3.91 4.09 374 C. frutescens Asna Uchu 3.24 4.80 2.43 7.48 4.89 6.43 2.07 4.89 2.21 2.03 377 C. chinense Asna Uchu Grande 1.37 1.25 5.95 4.25 5.95 3.45 1.00 4.12 6.25 3.12 401 C. frutescens Aji Mono 3.37 4.33 2.77 7.97 5.23 5.70 5.40 3.70 3.17 2.73 10ica C. chinense Miscucho 3.12 4.54 4.80 5.39 4.70 4.16 4.11 3.17 4.14 3.72 11ica C. chinense Corazon de Paloma Rojo 4.51 5.51 5.35 6.81 4.43 4.81 3.33 3.81 5.81 3.91 12p C. frutescens Charapita Rojo 3.38 4.21 3.80 6.32 4.36 4.31 3.36 2.61 5.01 3.38 13p C. frutescens Charapita Amarillo 3.66 4.95 2.57 6.24 4.98 4.54 4.54 3.35 2.40 2.54 16p C. chinense Pucunucho 2.25 4.32 2.96 5.61 3.82 4.20 3.00 1.96 2.84 2.55 1ica C. frutescens Charapon 3.38 4.98 5.04 6.76 5.39 4.28 4.11 3.77 6.52 3.37 1vr C. pubescens Rocoto Rojo 2.12 2.45 3.79 3.63 3.98 3.51 0.27 1.99 3.51 3.15 2vr C. pubescens Rocoto Amarillo 2.75 2.91 5.10 4.63 4.24 3.79 0.91 1.86 4.45 3.55 4ica C. baccatum Aji Amarillo 3.15 5.72 7.92 7.76 4.25 4.90 4.92 2.60 5.35 4.49 5ica C. baccatum Ayucllo 3.63 4.86 5.19 6.62 4.06 5.50 2.58 2.81 5.42 3.90 6ica C. baccatum Challuaruro 4.11 4.26 3.99 6.49 4.37 4.67 3.13 2.59 5.41 4.07 7ica C. chinense Limo 3.24 4.52 5.58 6.10 4.95 5.28 2.68 3.08 7.18 4.62 9ica C. chinense Corazon de Paloma Amarillo 3.25 5.40 4.89 6.85 4.89 4.42 6.21 2.92 4.31 3.49 * Scores of sensory descriptors were evaluated on a 0-10 scale. Table 3 Results of sensory descriptive analysis for 31 chili peppers. Attribute Minimum Maximum Mean SD Acid 1.37 4.56 3.16 0.69 Citrus 1.25 7.63 4.04 1.29 Sweet 1.59 8.99 4.75 1.79 Fruity 3.63 7.97 5.73 1.14 Herbal 3.67 5.95 4.88 0.65 Apple 2.37 6.43 4.39 0.93 Passion fruit 0.27 6.21 2.80 1.44 Oregano 1.86 4.89 3.33 0.77 Bell pepper 1.89 7.33 4.93 1.51 Tomato 1.21 4.90 3.42 0.95 SD: standard deviation. Scores of sensory descriptors were evaluated on a 0-10 scale. Differences among sensory attributes were statistically significant (P < 0.001). Agro-morphological Characteristics and Sensory Evaluation of 185 Native Peruvian Chili Peppers Fig. 2 Descriptive sensory analysis of 31 chili peppers and grouping according to their sensory profiles. Table 4 Sensory analysis and morphological characteristics of different chili pepper groups. Group Sensory attribute Code Species Accession name Color Fruit form 9ica C. chinense Corazon de Paloma Amarillo Yellow orange Triangular A Fruity, passion fruit, citrus 401 C. frutescens Aji Mono Red Triangular 13p C. frutescens Charapita Amarillo Yellow orange Almost round 29 C. frutescens Aji Pipi Rojo Red Elongated B Herbal, oregano 354 C. chinense Aji Panca Brown Elongated 374 C. frutescens Asna Uchu Clear red Elongated C Fruit, apple 191 C. frutescens Aji Pinchito Rojo Clear red Elongated 16p C. chinense Pucunucho Yellow orange Triangular 1 C. chinense Aji Montaña Dark red Bell shaped 7 C. baccatum Tomatito Rojo Red Triangular D Bell pepper, sweet 38 C. chinense Picante Rojo Red Bell shaped 175 C. baccatum Aji Uña de Gavilan Red Elongated 4ica C. baccatum Aji Amarillo Yellow orange Elongated 186 Agro-morphological Characteristics and Sensory Evaluation of Native Peruvian Chili Peppers (Table 4 continued) Group Sensory attribute Code Species Accession name Color Fruit form 184 C. annuum Aji Cerezo Dark red Triangular 203 C. chinense Aji Rojo Dark red Triangular 339 C. annuum Aji Macruzori Picante Red Elongated E Bell pepper, herbal 377 C. chinense Asna Uchu Grande Dark red Elongated 1vr C. pubescens Rocoto Rojo Red Bell shaped 2vr C. pubescens Rocoto Amarillo Pale yellow orange Bell shaped 10 C. baccatum Aji Limo Rojo Dark red Triangular 18 C. baccatum Puca Limo Dark red Triangular 40 C. chinense Aji Dulce Rojo Red Bell shaped 72 C. chinense Aji Dulce Rojo Clear red Elongated 193 C. baccatum Escabeche Orange Elongated F Bell pepper, apple, 10ica C. chinense Miscucho Lemon yellow Triangular herbal, fruity, sweet 11ica C. chinense Corazon de Paloma Rojo Red Triangular 12p C. frutescens Charapita Rojo Red Almost round 1ica C. frutescens Charapon Red Almost round 5ica C. baccatum Ayucllo Clear red Bell shaped 6ica C. baccatum Challuaruro Clear red Elongated 7ica C. chinense Limo Red Triangular 4. Conclusions (apple, citrus, fruity, herbal, oregano and passion fruit) attributes were all significantly different among the 31 The present study investigated the chili peppers. These sensory attributes and overall agro-morphological characteristics of 31 native results will be helpful for producers and the Peruvian chili peppers. These peppers showed a great gastronomy sector for the selection of desirable chili diversity in fruit length, fruit diameter, fruit weight, peppers in order to increase consumer satisfaction. number of fruits per plant, plant height and color. Various shades of red and yellow, along with colors Acknowledgments like orange and brown, were present. The sensory The authors are grateful to properties of these 31 native Peruvian chili peppers FONDECYT-CONCYTEC (Contract were determined by DSA. This is the first detailed 206-2013-CONCyTEC-P) and PNICP-Innovate Peru study on the sensory attributes of fresh chili peppers (Contract 128-FINCyT-IA-2013) for their financial from Peru, a country with a long history in the support. culinary use of these spices. The results from the DSA differentiated the 31 chili peppers into six groups References based on their sensory attributes. The majority of them [1] Meckelmann, S. W., Riegel, D. W., Van Zonneveld, M. J., (12 out of 31) had a predominant bell pepper attribute Ríos, L., Peña, K., Ugas, R., Quinonez, L., Mueller-Seitz, (groups D, E and F), while the remaining was either E., and Petz, M. 2013. “Compositional Characterization of Native Peruvian Chili Peppers (Capsicum spp.).” J. fruity (groups A and C) or herbal (group B). Each Agric. Food Chem. 61 (10): 2530-7. group included different Capsicum species with [2] Meckelmann, S. W., Riegel, D. 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