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Comparison of volatile components in fresh and dried red peppers (Capsicum annuum L.)

Title
Comparison of volatile components in fresh and dried red peppers (Capsicum annuum L.)
Authors
Jun, HRCho, IHChoi, HKKim, YS
Ewha Authors
김영석
SCOPUS Author ID
김영석scopus
Issue Date
2005
Journal Title
FOOD SCIENCE AND BIOTECHNOLOGY
ISSN
1226-7708JCR Link
Citation
vol. 14, no. 3, pp. 392 - 398
Keywords
red peppervolatile componentsodor-active compoundsdryinggas chromatography-olfactometry (GC-O)
Publisher
KOREAN SOC FOOD SCIENCE TECHNOLOGY
Indexed
SCIE; SCOPUS; KCI WOS
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.
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엘텍공과대학 > 식품공학전공 > Journal papers
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