| Title: | "Preparation and Characterization of the Composition of Volatile Compounds, Fatty Acids and Thermal Behavior of Paprika" |
| Author(s): | Dippong T; Senila L; Muresan LE; |
| Address: | "Department of Chemistry and Biology, Technical University of Cluj-Napoca, 76 Victoriei Str., 430122 Baia Mare, Romania. INCDO-INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania. Raluca Ripan' Institute for Research in Chemistry, Babes Bolyai University, Fantanele, 30, 400294 Cluj-Napoca, Romania" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "This study aimed to investigate the thermal behavior and composition of volatile compounds, fatty acids and polyphenols in paprika obtained from peppers of different countries. The thermal analysis revealed various transformations in the paprika composition, namely drying, water loss and decomposition of volatile compounds, fatty acids, amino acids, cellulose, hemicellulose and lignin. The main fatty acids found in all paprika oils were linoleic (20.3-64.8%), palmitic (10.6-16.0%) and oleic acid (10.4-18.1%). A notable amount of omega-3 was found in spicy paprika powder varieties. The volatile compounds were classified into six odor classes (citrus (29%), woody (28%), green (18%), fruity (11%), gasoline (10%) and floral (4%)). The total polyphenol content ranged between 5.11 and 10.9 g GA/kg" |
| Keywords: | VOCs fatty acids paprika sensorial profile thermal behavior; |
| Notes: | "PubMed-not-MEDLINEDippong, Thomas Senila, Lacrimioara Muresan, Laura Elena eng Switzerland 2023/05/27 Foods. 2023 May 18; 12(10):2041. doi: 10.3390/foods12102041" |
