Korkmaz, AzizAtasoy, Ahmet FeritHayaloglu, Ali Adnan2021-09-152021-09-152020Korkmaz, 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.2019.1259100308-8146https://hdl.handle.net/20.500.12514/2846Full Text ArticleChanges 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.en10.1016/j.foodchem.2019.125910info:eu-repo/semantics/openAccessRed pepperIsot pepperFlavor changesRed pepper flakesSugar and organic acidsVolatiles profileArticle311Q1Q1WOS:0005062011000372-s2.0-8507621869331784069