Comparison of volatile components in fresh and dried red peppers (Capsicum annuum L.)
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Jun, HR | - |
dc.contributor.author | Cho, IH | - |
dc.contributor.author | Choi, HK | - |
dc.contributor.author | Kim, YS | - |
dc.date.available | 2019-05-30T07:38:41Z | - |
dc.date.issued | 2005-06 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.issn | 2092-6456 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/24604 | - |
dc.description.abstract | Fresh, and sun- and oven-dried red peppers were analyzed for volatile components. Also, their odor-active compounds were determined using gas chromatography-olfactometry (GC-O). More diverse volatile components, such as aldehydes, ketones, acids, and esters, were found in dried samples than in fresh ones. They included hexanal, ethyl acetate, alpha-ionone, and P-ionone. Some Strecker aldehydes, 2-methyl butanal and 3-methyl buranal, were found only in dried red peppers. More hydrocarbons of high volatility and terpene-type components, such as gamma-terpinene and aromadendrene, were detected only in fresh red peppers. A considerable amount of naphthalene was formed during sun-drying, whereas 2-furancarboxaldehyde, 1-methyl-1H-pyrrole and benzeneethanol were detected only in oven-dried red peppers. Characteristic odor of fresh ones could be attributed to 3-penten-2-ol, 2-methyl-2-butenal, 2-methoxy phenol, 2-hydroxy-methyl-benzoate, and 2-phenoxy ethanol, whereas some odorants, including 2-pentyl furan, naphthalene, hexyl hexanoate, and alpha-ionone, could be responsible for distinctive odor property of sun-dried red peppers. 2-Furancarboxaldehyde, benzeneethanol, 4-vinyl-2-methoxy phenol, and unknown played important roles in odor property of oven-dried red peppers. | - |
dc.format.extent | 7 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | KOREAN SOC FOOD SCIENCE TECHNOLOGY | - |
dc.title | Comparison of volatile components in fresh and dried red peppers (Capsicum annuum L.) | - |
dc.type | Article | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.14, no.3, pp 392 - 398 | - |
dc.identifier.kciid | ART001103220 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000231241100018 | - |
dc.citation.endPage | 398 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 392 | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 14 | - |
dc.type.docType | Article | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | red pepper | - |
dc.subject.keywordAuthor | volatile components | - |
dc.subject.keywordAuthor | odor-active compounds | - |
dc.subject.keywordAuthor | drying | - |
dc.subject.keywordAuthor | gas chromatography-olfactometry (GC-O) | - |
dc.subject.keywordPlus | THERMAL-DEGRADATION | - |
dc.subject.keywordPlus | JAPANESE PEPPER | - |
dc.subject.keywordPlus | BETA-CAROTENE | - |
dc.subject.keywordPlus | FRUITS | - |
dc.subject.keywordPlus | IDENTIFICATION | - |
dc.subject.keywordPlus | ODORANTS | - |
dc.subject.keywordPlus | PRODUCTS | - |
dc.subject.keywordPlus | PAPRIKA | - |
dc.subject.keywordPlus | FLAVOR | - |
dc.subject.keywordPlus | AROMA | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | kci | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
84, Heukseok-ro, Dongjak-gu, Seoul, Republic of Korea (06974)02-820-6194
COPYRIGHT 2019 Chung-Ang University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.