Evaluation of the volatile compounds of fresh ripened Capsicum annuum and its spice pepper (dried red pepper flakes and isot)

Korkmaz A., HAYALOĞLU A. A., Atasoy A. F.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.84, ss.842-850, 2017 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 84
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1016/j.lwt.2017.06.058
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.842-850
  • Anahtar Kelimeler: Capsicum annuum, Red pepper flakes spice, Isot spice, Volatile compound, Principal component analysis, BELL PEPPERS, FLAVOR COMPOUNDS, GAS-CHROMATOGRAPHY, SENSORY EVALUATION, ORGANIC-COMPOUNDS, IDENTIFICATION, AROMA, DEGRADATION, PAPRIKA, CONSTITUENTS
  • İnönü Üniversitesi Adresli: Evet

Özet

Volatile organic compounds (VOC) in fresh Capsicum annuum (FRC), red pepper flakes (RPF), industrial (INI), and traditional (TRI) isot spices were quantitatively analyzed by means of solid-phase micro extraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS). Total concentration of VOC in FRC, TRI, RPF and INI were 23.24, 113.24, 15.29 and 28.48 mg kg(-1) dry weight, respectively. VOC characteristics of RPF and FRC were similar compared to-isot. The production method of TRI was noticed to be appropriate for enzymatic and/or thermally degradations of terpenoids, carotenoid, amino acids, lipid derivatives, and some Strecker degradations compounds. Heat induced or thermally generated by Maillard reactions or Strecker degradations were responsible for the diversity of INI due to heating and kepertme thermal process. The results show that the mild thermal process, suitable moisture content and time were critical parameters for the total amount and diverse patterns of VOC during production of pepper spice from capsicum anuum. (C) 2017 Elsevier Ltd. All rights reserved.