Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers

被引：80

作者：

Guclu, Gamze ^{[1
]}

Keser, Duygu ^{[1
]}

Kelebek, Hasim ^{[2
]}

Keskin, Muharrem ^{[3
]}

Sekerli, Yunus Emre ^{[3
]}

Soysal, Yurtsever ^{[3
]}

Selli, Serkan ^{[1
]}

机构：

[1] Cukurova Univ, Dept Food Engn, Fac Agr, TR-01130 Adana, Turkey

[2] Adana Alparslan Turkes Sci & Technol Univ, Dept Food Engn, Fac Engn, TR-01250 Adana, Turkey

[3] Hatay Mustafa Kemal Univ, Dept Biosyst Engn, Fac Agr, TR-31040 Antakya, Hatay, Turkey

来源：

FOOD CHEMISTRY | 2021年 / 338卷

关键词：

Capsicum annuum L; Postharvest processing; Organic and conventional farming; Aroma; Phenolic compounds; Sensory analysis; CAPSICUM-ANNUUM; ANTIOXIDANT ACTIVITY; SENSORY EVALUATION; ASCORBIC-ACID; HOT AIR; GC-MS; KINETICS; FLAVOR; TEMPERATURE; COLOR;

D O I：

10.1016/j.foodchem.2020.128129

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Aroma, phenolic compounds and sensory properties of fresh and powdered organic and conventional sweet red peppers dried by three methods (hot air, intermittent microwave and infrared) were studied. The number of aroma compounds was higher in both fresh and powdered organic pepper samples; however, the total amount was higher in conventional samples. In both organic and conventional samples, alcohols were the dominant aroma group. (E)-beta-ionone and beta-ocimene, which are important compounds in peppers, were determined only in organic peppers. Among the drying methods, intermittent microwave drying was more effective in creating new aroma compounds. The liquid chromatography, coupled with tandem mass spectrometry (LC-MS/MS) revealed that luteolin derivative compounds comprised an average of 70% of the phenolics. Higher amount of phenolic were determined in organic samples. Infrared drying was more effective in retaining of phenolics than the other two methods. Sensory analysis revealed that hot air-dried samples were least preferred.

引用

页数：12

共 40 条

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