« Previous AbstractEnhanced monoterpene emission in transgenic orange mint (Mentha x piperita f. citrata) overexpressing a tobacco lipid transfer protein (NtLTP1)    Next AbstractFus3 and Tpk2 protein kinases regulate the phosphorylation-dependent functions of RNA helicase Dhh1 in yeast mating and Ste12 protein expression »

J Food Sci

Title:		Distinguishing between long-term-stored and fresh chili pepper powder through fingerprinting of volatiles by headspace capillary-gas chromatography-ion mobility spectrometry
Author(s):		Hwang IM; Park B; Yang JS; Ha JH;
Address:		"Hygienic Safety and Analysis Center, World Institute of Kimchi, 86, Kimchi-ro, Nam-gu, Gwangju, 61755, Republic of Korea"
Journal Title:		J Food Sci
Year:		2020
Volume:		20201120
Issue:		12
Page Number:		4359 - 4366
DOI:		10.1111/1750-3841.15538
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"Long-term storage of chili pepper powder results in physicochemical and microbiological changes that decrease its commercial value; these changes occur owing to fungal growth and production of off-flavor compounds. Herein, long-term-stored chili pepper powder (LSCPP) and fresh chili pepper powder (FCPP) were analyzed using internal transcribed spacer sequencing and volatile organic compound fingerprinting by headspace capillary-gas chromatography-ion mobility spectrometry. Fungal analysis detected only Xeromyces bisporus with high accuracy in all the analyzed LSCPP samples. However, the proliferation of X. bisporus on nonspecific spots complicated the distinguishing process between the two groups based solely on fungal analysis. Therefore, nine compounds (three ketones, one alcohol, two aldehydes, one ester, one furan, and one sulfur compound) obtained by autoxidation and fungal metabolism were selected as potential markers for distinguishing LSCPP and FCPP. These above-mentioned substances, which were confirmed as off-flavor species owing to 'stale' odor, emitted lipid fragrance and were used to successfully distinguish LSCPP from FCPP using principal component analysis and linear discriminant analysis. PRACTICAL APPLICATION: According to the research results, it was possible to discriminate between long-term stored and fresh chili pepper powders using nine VOC markers for quality control in industry. In addition, the fungus generated from long-term storage of chili pepper powder was Xeromyces bisporus, which was confirmed to be safe for intake because it does not form secondary toxic metabolites"
Keywords:		Aldehydes/analysis Capsicum/*chemistry/microbiology Eurotiales/*isolation & purification Food Storage/*methods Gas Chromatography-Mass Spectrometry/instrumentation/*methods Ion Mobility Spectrometry/instrumentation/*methods Powders/*chemistry Taste Vegeta;
Notes:		"MedlineHwang, In Min Park, Boyeon Yang, Ji-Su Ha, Ji-Hyoung eng 2020/11/21 J Food Sci. 2020 Dec; 85(12):4359-4366. doi: 10.1111/1750-3841.15538. Epub 2020 Nov 20"