Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김영석 | * |
dc.date.accessioned | 2016-08-27T02:08:19Z | - |
dc.date.available | 2016-08-27T02:08:19Z | - |
dc.date.issued | 2005 | * |
dc.identifier.issn | 1226-7708 | * |
dc.identifier.other | OAK-2876 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/215906 | - |
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.language | English | * |
dc.publisher | KOREAN SOC FOOD SCIENCE TECHNOLOGY | * |
dc.subject | red pepper | * |
dc.subject | volatile components | * |
dc.subject | odor-active compounds | * |
dc.subject | drying | * |
dc.subject | gas chromatography-olfactometry (GC-O) | * |
dc.title | Comparison of volatile components in fresh and dried red peppers (Capsicum annuum L.) | * |
dc.type | Article | * |
dc.relation.issue | 3 | * |
dc.relation.volume | 14 | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.index | KCI | * |
dc.relation.startpage | 392 | * |
dc.relation.lastpage | 398 | * |
dc.relation.journaltitle | FOOD SCIENCE AND BIOTECHNOLOGY | * |
dc.identifier.wosid | WOS:000231241100018 | * |
dc.author.google | Jun, HR | * |
dc.author.google | Cho, IH | * |
dc.author.google | Choi, HK | * |
dc.author.google | Kim, YS | * |
dc.contributor.scopusid | 김영석(56155360400;57193073735) | * |
dc.date.modifydate | 20240322114732 | * |