期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 84, 期 -, 页码 842-850出版社
ELSEVIER
DOI: 10.1016/j.lwt.2017.06.058
关键词
Capsicum annuum; Red pepper flakes spice; Isot spice; Volatile compound; Principal component analysis
资金
- Republic of Turkey Ministry of Development Southeastern Anatolia Project Regional Development Administration (GAP Project) [GAP-ISOT 01]
- Harran University Scientific Research Institutions (HUBAK Project) [14010]
Volatile 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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据