TY - JOUR
T1 - Volatiles of Fresh and Commercial Sweet Red Pepper Pastes
T2 - Processing Methods and Microwave Assisted Extraction
AU - Gogus, Fahrettin
AU - Ozel, Mustafa Z.
AU - Keskin, Hasene
AU - Yanik, Derya Kocak
AU - Lewis, Alastair C.
N1 - Funding Information:
The financial support of the UK Natural Environment Research Council is gratefully acknowledged. The authors would also like to acknowledge Gaziantep University (Turkey).
Publisher Copyright:
Copyright © Taylor & Francis Group, LLC.
PY - 2015/8/3
Y1 - 2015/8/3
N2 - Microwave-assisted hexane or water extraction was used to extract flavor compounds from fresh red pepper fruit and also from traditionally and industrially made pepper pastes. The composition of the volatile components from each extract was analyzed using comprehensive two-dimensional gas chromatography with time of flight mass spectrometry. In total, 79 compounds were determined including 15 alcohols, 14 terpenes, 13 aldehydes, 12 ketones, 7 fatty acids, 6 fatty acid esters, and 6 browning reaction products. The major common compounds of fresh pepper and the pastes were 2-pentanone, 3-hexanol, acetic acid, oleic acid, and linoleic acid. The compounds (E)-2-undecenal, farnesol, 2-pentadecyn-1-ol, linolenic acid, and squalene were found only in the fresh pepper samples. Browning reaction products were observed in both of the pastes. However, their concentration was much higher in the industrially made one. Microwave-assisted hexane extraction from the traditionally made pepper paste gave the highest number of volatiles. Many volatiles considered to possess pleasant aroma characteristics were observed only in the traditionally made paste.
AB - Microwave-assisted hexane or water extraction was used to extract flavor compounds from fresh red pepper fruit and also from traditionally and industrially made pepper pastes. The composition of the volatile components from each extract was analyzed using comprehensive two-dimensional gas chromatography with time of flight mass spectrometry. In total, 79 compounds were determined including 15 alcohols, 14 terpenes, 13 aldehydes, 12 ketones, 7 fatty acids, 6 fatty acid esters, and 6 browning reaction products. The major common compounds of fresh pepper and the pastes were 2-pentanone, 3-hexanol, acetic acid, oleic acid, and linoleic acid. The compounds (E)-2-undecenal, farnesol, 2-pentadecyn-1-ol, linolenic acid, and squalene were found only in the fresh pepper samples. Browning reaction products were observed in both of the pastes. However, their concentration was much higher in the industrially made one. Microwave-assisted hexane extraction from the traditionally made pepper paste gave the highest number of volatiles. Many volatiles considered to possess pleasant aroma characteristics were observed only in the traditionally made paste.
KW - Extraction
KW - Gas chromatography
KW - Microwave
KW - Pepper paste
KW - Volatiles
UR - http://www.scopus.com/inward/record.url?scp=84929206824&partnerID=8YFLogxK
U2 - 10.1080/10942912.2014.923910
DO - 10.1080/10942912.2014.923910
M3 - Article
AN - SCOPUS:84929206824
SN - 1094-2912
VL - 18
SP - 1625
EP - 1634
JO - International Journal of Food Properties
JF - International Journal of Food Properties
IS - 8
ER -