Volatiles of Fresh and Commercial Sweet Red Pepper Pastes: Processing Methods and Microwave Assisted Extraction

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Volatiles of Fresh and Commercial Sweet Red Pepper Pastes : Processing Methods and Microwave Assisted Extraction. / Gogus, Fahrettin; Ozel, Mustafa Z.; Keskin, Hasene; Yanik, Derya Kocak; Lewis, Alastair C.

In: INTERNATIONAL JOURNAL OF FOOD PROPERTIES, Vol. 18, No. 8, 03.08.2015, p. 1625-1634.

Research output: Contribution to journalArticlepeer-review

Harvard

Gogus, F, Ozel, MZ, Keskin, H, Yanik, DK & Lewis, AC 2015, 'Volatiles of Fresh and Commercial Sweet Red Pepper Pastes: Processing Methods and Microwave Assisted Extraction', INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol. 18, no. 8, pp. 1625-1634. https://doi.org/10.1080/10942912.2014.923910

APA

Gogus, F., Ozel, M. Z., Keskin, H., Yanik, D. K., & Lewis, A. C. (2015). Volatiles of Fresh and Commercial Sweet Red Pepper Pastes: Processing Methods and Microwave Assisted Extraction. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 18(8), 1625-1634. https://doi.org/10.1080/10942912.2014.923910

Vancouver

Gogus F, Ozel MZ, Keskin H, Yanik DK, Lewis AC. Volatiles of Fresh and Commercial Sweet Red Pepper Pastes: Processing Methods and Microwave Assisted Extraction. INTERNATIONAL JOURNAL OF FOOD PROPERTIES. 2015 Aug 3;18(8):1625-1634. https://doi.org/10.1080/10942912.2014.923910

Author

Gogus, Fahrettin ; Ozel, Mustafa Z. ; Keskin, Hasene ; Yanik, Derya Kocak ; Lewis, Alastair C. / Volatiles of Fresh and Commercial Sweet Red Pepper Pastes : Processing Methods and Microwave Assisted Extraction. In: INTERNATIONAL JOURNAL OF FOOD PROPERTIES. 2015 ; Vol. 18, No. 8. pp. 1625-1634.

Bibtex - Download

@article{7adaddd90f4347c28f45868848fa0e69,
title = "Volatiles of Fresh and Commercial Sweet Red Pepper Pastes: Processing Methods and Microwave Assisted Extraction",
abstract = "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.",
author = "Fahrettin Gogus and Ozel, {Mustafa Z.} and Hasene Keskin and Yanik, {Derya Kocak} and Lewis, {Alastair C.}",
year = "2015",
month = aug,
day = "3",
doi = "10.1080/10942912.2014.923910",
language = "English",
volume = "18",
pages = "1625--1634",
journal = "INTERNATIONAL JOURNAL OF FOOD PROPERTIES",
issn = "1094-2912",
publisher = "Taylor and Francis Ltd.",
number = "8",

}

RIS (suitable for import to EndNote) - Download

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.

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.

U2 - 10.1080/10942912.2014.923910

DO - 10.1080/10942912.2014.923910

M3 - Article

VL - 18

SP - 1625

EP - 1634

JO - INTERNATIONAL JOURNAL OF FOOD PROPERTIES

JF - INTERNATIONAL JOURNAL OF FOOD PROPERTIES

SN - 1094-2912

IS - 8

ER -