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

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dc.authorid0000-0002-5221-6722en_US
dc.contributor.authorKorkmaz, Aziz
dc.contributor.authorAtasoy, Ahmet Ferit
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2021-09-15T11:47:09Z
dc.date.available2021-09-15T11:47:09Z
dc.date.issued2020en_US
dc.departmentMAÜ, Fakülteler, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.descriptionFull Text Articleen_US
dc.description.abstractChanges 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.en_US
dc.identifier.citationKorkmaz, 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.2019.125910en_US
dc.identifier.doi10.1016/j.foodchem.2019.125910en_US
dc.identifier.issn0308-8146
dc.identifier.pmid31784069en_US
dc.identifier.scopus2-s2.0-85076218693en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12514/2846
dc.identifier.volume311en_US
dc.identifier.wosWOS:000506201100037en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherFOOD CHEMISTRYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectRed pepperIsot pepperFlavor changesRed pepper flakesSugar and organic acidsVolatiles profileen_US
dc.titleChanges in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storageen_US
dc.typeArticleen_US

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