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Food science and biotechnology v.14 no.3 = no.63, 2005년, pp.392 - 398   피인용횟수: 2

Comparison of Volatile Components in Fresh and Dried Red Peppers (Capsicum annuum L.)

Jun, Hae-Roung    (Department of Food and Nutritional Sciences, Ewha Womans University   ); Cho, In-Hee    (Department of Food and Nutritional Sciences, Ewha Womans University   ); Choi, Hyung-Kyoon    (College of Pharmacy, Chung-Ang University   ); Kim, Young-Suk    (Department of Food and Nutritional Sciences, Ewha Womans University  );
  • 초록

    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 ${\beta}$ -ionone. Some Strecker aldehydes, 2-methyl butanal and 3-methyl butanal, 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-o1, 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.


  • 주제어

    red pepper .   volatile components .   odor-active compounds .   drying .   gas chromatography-olfactometry (GC-O).  

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  • 이 논문을 인용한 문헌 (2)

    1. 2006. "" Food science and biotechnology, 15(6): 959~966     
    2. 2007. "" Food science and biotechnology, 16(1): 8~17     

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