Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage
Yükleniyor...
Tarih
2020
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
FOOD CHEMISTRY
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
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.
Açıklama
Full Text Article
Anahtar Kelimeler
Red pepperIsot pepperFlavor changesRed pepper flakesSugar and organic acidsVolatiles profile
Kaynak
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
311
Sayı
Künye
Korkmaz, A., Atasoy, A. F., & Hayaloglu, A. A. (2020). Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage. Food Chemistry, 311, 125910. https://doi.org/10.1016/j.foodchem.2019.125910
