Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage

Korkmaz A., ATASOY A. F., HAYALOĞLU A. A.

FOOD CHEMISTRY, vol.311, 2020 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 311
  • Publication Date: 2020
  • Doi Number: 10.1016/j.foodchem.2019.125910
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Keywords: Red pepper, Isot pepper, Flavor changes, Red pepper flakes, Sugar and organic acids, Volatiles profile, REHYDRATED FRENCH BEANS, RED-PEPPER, BELL PEPPERS, FLAVOR QUALITY, ASCORBIC-ACID, LA VERA, PAPRIKA, FRUITS, CAPSAICINOIDS, TEMPERATURE
  • Inonu University Affiliated: Yes

Abstract

Changes in sugars, organic acids and volatile compounds (VC) of red pepper flakes (RPF), traditional (TRI), and industrial (INI) isot peppers were evaluated during one year storage at the room condition. The changes in the flavor components were significantly affected by the production methods and storage time. Glucose content decreased gradually along storage and reduced by about 21.23, 47.22 and 56.65% for TRI, INI and RPF, respectively. However, fructose decreased significantly only in RPF (11.29%). Citric and succinic acids exhibited slight changes, but malic acid showed an increasing trend, especially in RPF (4-fold). Most of the VC in all samples decreased or disappeared after storage. The major quantitative losses in these compounds were found in TRI during the first 3 months as 81.76%. The storage was found to be caused deterioration flavor properties in red pepper spices and revealed the importance of appropriate storage conditions.