Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers.
Aroma
Capsicum annuum L.
Organic and conventional farming
Phenolic compounds
Postharvest processing
Sensory analysis
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Feb 2021
15 Feb 2021
Historique:
received:
26
04
2020
revised:
15
09
2020
accepted:
15
09
2020
entrez:
23
10
2020
pubmed:
24
10
2020
medline:
15
12
2020
Statut:
ppublish
Résumé
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)-β-ionone and β-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.
Identifiants
pubmed: 33092010
pii: S0308-8146(20)31991-9
doi: 10.1016/j.foodchem.2020.128129
pii:
doi:
Substances chimiques
Phenols
0
Powders
0
Volatile Organic Compounds
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
128129Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.