Research Article AnalysisofVolatilesofRosePepperFruitsbyGC/MS:Drying Kinetics,EssentialOilYield,andExternalColorAnalysis Kˆ eniaBorgesdeOliveira , 1 Marcio Carocho , 2 Tiane Finimundy , 2 Osvaldo Resende , 1 JulianaAparecidaC´ elia , 1 FrancileniPompeuGomes , 3 WellyttonDarciQuequeto , 1 FabianoJos´ edeCamposBastos , 1 LillianBarros , 2 andWederNunesFerreiraJunior 1 1 Federal Institute of Education Science and Technology Goiano, Campus of Rio Verde, Goiˆ ania, GO, Brazil 2 Centro de Investigação de Montanha (CIMO), Instituto Polit´ ecnico de Bragança, Bragança, Portugal 3 Federal Institute of Education Science and Technology of Amap´ a, Campus of Macap´ a, Macap´ a, AP, Brazil Correspondence should be addressed to Marcio Carocho; mcarocho@ipb.pt and Lillian Barros; lillian@ipb.pt Received 31 March 2022; Accepted 11 May 2022; Published 25 May 2022 Academic Editor: Ayon Tarafdar Copyright © 2022 Kˆ enia Borges de Oliveira et al. is is an open access article distributed under the Creative Commons AttributionLicense,whichpermitsunrestricteduse,distribution,andreproductioninanymedium,providedtheoriginalworkis properly cited. Condiments and culinary supplements are subjected to long-term storage and may undergo physical, chemical, and biological changes that can influence their quality. us, the objective of the present study was to analyze the drying kinetics of rose pepper (Schinusterebinthifolius Raddi)fruitsinanovenwithforcedaircirculationatdifferenttemperatures,namely,45,55,65,and75 ° C, and determine the effective diffusion coefficient and activation energy using different mathematical models. Furthermore, the effects of the different drying temperatures were analyzed for external color parameters and yield of essential oil contents by gas chromatography coupled to a mass spectrometer. Of the ten models used for fitting, ompson’s model was one with the best fittingtorepresentthedryingofrosepepperfruits.ediffusioncoefficientincreaseswiththeelevationofdryingairtemperature, described by the Arrhenius equation, with activation energy of 53.579kJ·mol − 1 . e color of the fruits decreased in lightness (L ∗ ) with the increase in temperature. Of the thirty-eight terpenes identified, α-pinene and cis-ocimene were the most abundant, with the overall highest yield being found at a drying temperature of 45 ° C. 1.Introduction Schinus terebinthifolius Raddi is a plant native to South America, especially Argentina, Paraguay, and Brazil, where it can be found throughout the Brazilian territory (from northeast to south), known as pink pepper or Brazilian pepper [1]. Its use in medicine is due to its antioxidant and antimicrobial activity, mostly manifested in the richness of its essential oils and phenolic compounds, such as tannins, alkaloids, saponins, sterols, and terpenes [2]. S. terebinthifolius has antihypertensive and vasodilating properties [3], antidiabetic, antioxidant, anti-inflammatory, andantiproliferativeactivitiesagainsttumorsinhumancells [4]. In cooking, pink pepper is considered an excellent natural additive and substitute for artificial additives, pre- senting a sweet taste and light burning [5]. e promising antibacterial effect of pink pepper inhibits the growth of Gram-positive microorganisms associated with food, rein- forcing the interest in the use of this product as a natural additive [6]. Plant products have high perishability due to the high moisture content after harvest. To ensure that these productscanbestored,ensuringaconstantsupplyofquality phytochemical raw material for the pharmaceutical industry and for consumers, medicinal plants must be to postharvest processes, such as drying [7]. Drying is still the most popular method for preserving agricultural products (fruits, vegetables, herbs, and spices), ensuring the microbial safety of various biological materials Hindawi Journal of Food Quality Volume 2022, Article ID 1963261, 10 pages https://doi.org/10.1155/2022/1963261