Evaluation of the volatile compounds of fresh ripened Capsicum annuum and its spice pepper (dried red pepper flakes and isot)

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridAtasoy, Ahmet Ferit/0000-0002-3390-1177
dc.authoridKorkmaz, Aziz/0000-0002-5221-6722
dc.authoridMühendislik Fakültesi, Harran Üniversitesi/0000-0001-7407-1635
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidAtasoy, Ahmet Ferit/AAZ-4623-2020
dc.authorwosidKorkmaz, Aziz/Y-9166-2018
dc.authorwosidMühendislik Fakültesi, Harran Üniversitesi/GXH-7079-2022
dc.contributor.authorKorkmaz, Aziz
dc.contributor.authorHayaloglu, Ali Adnan
dc.contributor.authorAtasoy, Ahmet Ferit
dc.date.accessioned2024-08-04T20:43:14Z
dc.date.available2024-08-04T20:43:14Z
dc.date.issued2017
dc.departmentİnönü Üniversitesien_US
dc.description.abstractVolatile organic compounds (VOC) in fresh Capsicum annuum (FRC), red pepper flakes (RPF), industrial (INI), and traditional (TRI) isot spices were quantitatively analyzed by means of solid-phase micro extraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS). Total concentration of VOC in FRC, TRI, RPF and INI were 23.24, 113.24, 15.29 and 28.48 mg kg(-1) dry weight, respectively. VOC characteristics of RPF and FRC were similar compared to-isot. The production method of TRI was noticed to be appropriate for enzymatic and/or thermally degradations of terpenoids, carotenoid, amino acids, lipid derivatives, and some Strecker degradations compounds. Heat induced or thermally generated by Maillard reactions or Strecker degradations were responsible for the diversity of INI due to heating and kepertme thermal process. The results show that the mild thermal process, suitable moisture content and time were critical parameters for the total amount and diverse patterns of VOC during production of pepper spice from capsicum anuum. (C) 2017 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipRepublic of Turkey Ministry of Development Southeastern Anatolia Project Regional Development Administration (GAP Project) [GAP-ISOT 01]; Harran University Scientific Research Institutions (HUBAK Project) [14010]en_US
dc.description.sponsorshipThis studying was supported by Republic of Turkey Ministry of Development Southeastern Anatolia Project Regional Development Administration (GAP Project No: GAP-ISOT 01) and Harran University Scientific Research Institutions (HUBAK Project No: 14010). The authors thank Experimental Station of GAP Agricultural Research Institute for providing the common pepper fruits (Capsicum annuum L. cv. Inan3363, a Urfa-type) used in this study.en_US
dc.identifier.doi10.1016/j.lwt.2017.06.058
dc.identifier.endpage850en_US
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85021666254en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage842en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2017.06.058
dc.identifier.urihttps://hdl.handle.net/11616/97873
dc.identifier.volume84en_US
dc.identifier.wosWOS:000407534700107en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCapsicum annuumen_US
dc.subjectRed pepper flakes spiceen_US
dc.subjectIsot spiceen_US
dc.subjectVolatile compounden_US
dc.subjectPrincipal component analysisen_US
dc.titleEvaluation of the volatile compounds of fresh ripened Capsicum annuum and its spice pepper (dried red pepper flakes and isot)en_US
dc.typeArticleen_US

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