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Food Chem

Title:		Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers
Author(s):		Guclu G; Keser D; Kelebek H; Keskin M; Emre Sekerli Y; Soysal Y; Selli S;
Address:		"Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01130 Adana, Turkey. Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana, Turkey. Department of Biosystems Engineering, Faculty of Agriculture, Hatay Mustafa Kemal University, 31040, Antakya, Hatay, Turkey. Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01130 Adana, Turkey. Electronic address: sselli@cu.edu.tr"
Journal Title:		Food Chem
Year:		2021
Volume:		20200919
Issue:
Page Number:		128129 -
DOI:		10.1016/j.foodchem.2020.128129
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"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)-beta-ionone and beta-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"
Keywords:		Capsicum/*chemistry Desiccation/*methods Microwaves Phenols/*analysis Powders Volatile Organic Compounds/*analysis Aroma Capsicum annuum L.Organic and conventional farming Phenolic compounds Postharvest processing Sensory analysis;
Notes:		"MedlineGuclu, Gamze Keser, Duygu Kelebek, Hasim Keskin, Muharrem Emre Sekerli, Yunus Soysal, Yurtsever Selli, Serkan eng England 2020/10/24 Food Chem. 2021 Feb 15; 338:128129. doi: 10.1016/j.foodchem.2020.128129. Epub 2020 Sep 19"