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

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dc.authoridMühendislik Fakültesi, Harran Üniversitesi/0000-0001-7407-1635
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridKorkmaz, Aziz/0000-0002-5221-6722
dc.authoridAtasoy, Ahmet Ferit/0000-0002-3390-1177
dc.authorwosidMühendislik Fakültesi, Harran Üniversitesi/GXH-7079-2022
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidKorkmaz, Aziz/Y-9166-2018
dc.authorwosidAtasoy, Ahmet Ferit/AAZ-4623-2020
dc.contributor.authorKorkmaz, Aziz
dc.contributor.authorAtasoy, Ahmet Ferit
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:47:00Z
dc.date.available2024-08-04T20:47:00Z
dc.date.issued2020
dc.departmentİnönü Üniversitesien_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.description.sponsorshipSoutheastern Anatolia Project Regional Development Administration; Harran University Scientific Research Institutions (HUBAK) [14010]; Republic of Turkey Ministry of Development (Project: GAP-ISOT)en_US
dc.description.sponsorshipThis research was supported by The Southeastern Anatolia Project Regional Development Administration, Republic of Turkey Ministry of Development (Project: GAP-ISOT) and Harran University Scientific Research Institutions (HUBAK Project No: 14010). The authors thank Experimental Station of GAP Agricultural Research Institute for providing the pepper used fruits (Capsicum annuum L. cv. Inan3363) for the study.en_US
dc.identifier.doi10.1016/j.foodchem.2019.125910
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid31784069en_US
dc.identifier.scopus2-s2.0-85076218693en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2019.125910
dc.identifier.urihttps://hdl.handle.net/11616/99095
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.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectRed pepperen_US
dc.subjectIsot pepperen_US
dc.subjectFlavor changesen_US
dc.subjectRed pepper flakesen_US
dc.subjectSugar and organic acidsen_US
dc.subjectVolatiles 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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