Distinguishing between long‐term‐stored and fresh chili pepper powder through fingerprinting of volatiles by headspace capillary‐gas chromatography‐ion mobility spectrometry
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 (F...
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| Veröffentlicht in: | Journal of food science 2020-12, Vol.85 (12), p.4359-4366 |
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| creator | Hwang, In Min Park, Boyeon Yang, Ji‐Su Ha, Ji‐Hyoung |
| description | 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. |
| doi_str_mv | 10.1111/1750-3841.15538 |
| format | Article |
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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.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.15538</identifier><identifier>PMID: 33216385</identifier><language>eng</language><publisher>United States: Wiley Subscription Services, Inc</publisher><subject>Aldehydes ; Aldehydes - analysis ; Aroma compounds ; Autoxidation ; Capsicum - chemistry ; Capsicum - microbiology ; chili pepper powder ; Chromatography ; Discriminant analysis ; Eurotiales - isolation & purification ; Fingerprinting ; Flavor compounds ; Flavors ; Food Storage - methods ; Fungi ; Gas chromatography ; Gas Chromatography-Mass Spectrometry - instrumentation ; Gas Chromatography-Mass Spectrometry - methods ; Headspace ; internal transcribed spacer sequencing ; Ion Mobility Spectrometry - instrumentation ; Ion Mobility Spectrometry - methods ; Ionic mobility ; Ions ; Ketones ; Lipids ; long‐term storage ; Markers ; Metabolism ; Metabolites ; Mobility ; Odor ; Odors ; Off flavor ; Organic compounds ; Peppers ; Powder ; Powders - chemistry ; Principal components analysis ; Quality control ; Scientific imaging ; Spectrometry ; Spectroscopy ; Sulfur ; Sulfur compounds ; Taste ; Vegetables - chemistry ; Vegetables - microbiology ; VOCs ; Volatile compounds ; Volatile organic compounds ; Volatile Organic Compounds - analysis ; Volatiles ; Xeromyces bisporus</subject><ispartof>Journal of food science, 2020-12, Vol.85 (12), p.4359-4366</ispartof><rights>2020 Institute of Food Technologists</rights><rights>2020 Institute of Food Technologists®.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3728-bd8837c25e8526412278a53355a6e1c0c0d3ac629b34e96cf42ed54e7681e0273</citedby><cites>FETCH-LOGICAL-c3728-bd8837c25e8526412278a53355a6e1c0c0d3ac629b34e96cf42ed54e7681e0273</cites><orcidid>0000-0001-8329-1410</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.15538$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.15538$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27923,27924,45573,45574</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33216385$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Hwang, In Min</creatorcontrib><creatorcontrib>Park, Boyeon</creatorcontrib><creatorcontrib>Yang, Ji‐Su</creatorcontrib><creatorcontrib>Ha, Ji‐Hyoung</creatorcontrib><title>Distinguishing between long‐term‐stored and fresh chili pepper powder through fingerprinting of volatiles by headspace capillary‐gas chromatography‐ion mobility spectrometry</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>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.</description><subject>Aldehydes</subject><subject>Aldehydes - analysis</subject><subject>Aroma compounds</subject><subject>Autoxidation</subject><subject>Capsicum - chemistry</subject><subject>Capsicum - microbiology</subject><subject>chili pepper powder</subject><subject>Chromatography</subject><subject>Discriminant analysis</subject><subject>Eurotiales - isolation & purification</subject><subject>Fingerprinting</subject><subject>Flavor compounds</subject><subject>Flavors</subject><subject>Food Storage - methods</subject><subject>Fungi</subject><subject>Gas chromatography</subject><subject>Gas Chromatography-Mass Spectrometry - instrumentation</subject><subject>Gas Chromatography-Mass Spectrometry - methods</subject><subject>Headspace</subject><subject>internal transcribed spacer sequencing</subject><subject>Ion Mobility Spectrometry - instrumentation</subject><subject>Ion Mobility Spectrometry - methods</subject><subject>Ionic mobility</subject><subject>Ions</subject><subject>Ketones</subject><subject>Lipids</subject><subject>long‐term storage</subject><subject>Markers</subject><subject>Metabolism</subject><subject>Metabolites</subject><subject>Mobility</subject><subject>Odor</subject><subject>Odors</subject><subject>Off flavor</subject><subject>Organic compounds</subject><subject>Peppers</subject><subject>Powder</subject><subject>Powders - chemistry</subject><subject>Principal components analysis</subject><subject>Quality control</subject><subject>Scientific imaging</subject><subject>Spectrometry</subject><subject>Spectroscopy</subject><subject>Sulfur</subject><subject>Sulfur compounds</subject><subject>Taste</subject><subject>Vegetables - chemistry</subject><subject>Vegetables - microbiology</subject><subject>VOCs</subject><subject>Volatile compounds</subject><subject>Volatile organic compounds</subject><subject>Volatile Organic Compounds - analysis</subject><subject>Volatiles</subject><subject>Xeromyces bisporus</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkU1u1TAUhS1ERR-FMTNkiXFa_8SO3xC1FIoqMSiMI8e5SVwlsbEdnjJjCWyGDbESnL7SKZ4c-er4O7o-CL2h5Jzmc0ErQQquSnpOheDqGdo9TZ6jHSGMFZSW1Sl6GeM92e5cvkCnnDMquRI79PvKxmTnfrFxyIIbSAeAGY9u7v_8_JUgTFlicgFarOcWdwHigM1gR4s9eA8Be3dos6QhuKUfcJc5EHyw8wbGrsM_3KiTHSHiZsUD6DZ6bQAb7e046rDmhF7HDA1u0sn1QfthG1o348k1OSqtOHowKRsghfUVOun0GOH1o56hb9cfvl5-Km6_fLy5fH9bGF4xVTStUrwyTIASTJaUsUppwbkQWgI1xJCWayPZvuEl7KXpSgatKKGSigJhFT9D745cH9z3BWKq790S5hxZs1IqRfac0Oy6OLpMcDEG6Oq8_JT3qimpt5rqrZR6K6V-qCm_ePvIXZoJ2if_v16yQR4Nh_xt6_949efrq7sj-S8t3qWk</recordid><startdate>202012</startdate><enddate>202012</enddate><creator>Hwang, In Min</creator><creator>Park, Boyeon</creator><creator>Yang, Ji‐Su</creator><creator>Ha, Ji‐Hyoung</creator><general>Wiley Subscription Services, Inc</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0001-8329-1410</orcidid></search><sort><creationdate>202012</creationdate><title>Distinguishing between long‐term‐stored and fresh chili pepper powder through fingerprinting of volatiles by headspace capillary‐gas chromatography‐ion mobility spectrometry</title><author>Hwang, In Min ; Park, Boyeon ; Yang, Ji‐Su ; Ha, Ji‐Hyoung</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3728-bd8837c25e8526412278a53355a6e1c0c0d3ac629b34e96cf42ed54e7681e0273</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Aldehydes</topic><topic>Aldehydes - analysis</topic><topic>Aroma compounds</topic><topic>Autoxidation</topic><topic>Capsicum - chemistry</topic><topic>Capsicum - microbiology</topic><topic>chili pepper powder</topic><topic>Chromatography</topic><topic>Discriminant analysis</topic><topic>Eurotiales - isolation & purification</topic><topic>Fingerprinting</topic><topic>Flavor compounds</topic><topic>Flavors</topic><topic>Food Storage - methods</topic><topic>Fungi</topic><topic>Gas chromatography</topic><topic>Gas Chromatography-Mass Spectrometry - instrumentation</topic><topic>Gas Chromatography-Mass Spectrometry - methods</topic><topic>Headspace</topic><topic>internal transcribed spacer sequencing</topic><topic>Ion Mobility Spectrometry - instrumentation</topic><topic>Ion Mobility Spectrometry - methods</topic><topic>Ionic mobility</topic><topic>Ions</topic><topic>Ketones</topic><topic>Lipids</topic><topic>long‐term storage</topic><topic>Markers</topic><topic>Metabolism</topic><topic>Metabolites</topic><topic>Mobility</topic><topic>Odor</topic><topic>Odors</topic><topic>Off flavor</topic><topic>Organic compounds</topic><topic>Peppers</topic><topic>Powder</topic><topic>Powders - chemistry</topic><topic>Principal components analysis</topic><topic>Quality control</topic><topic>Scientific imaging</topic><topic>Spectrometry</topic><topic>Spectroscopy</topic><topic>Sulfur</topic><topic>Sulfur compounds</topic><topic>Taste</topic><topic>Vegetables - chemistry</topic><topic>Vegetables - microbiology</topic><topic>VOCs</topic><topic>Volatile compounds</topic><topic>Volatile organic compounds</topic><topic>Volatile Organic Compounds - analysis</topic><topic>Volatiles</topic><topic>Xeromyces bisporus</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Hwang, In Min</creatorcontrib><creatorcontrib>Park, Boyeon</creatorcontrib><creatorcontrib>Yang, Ji‐Su</creatorcontrib><creatorcontrib>Ha, Ji‐Hyoung</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hwang, In Min</au><au>Park, Boyeon</au><au>Yang, Ji‐Su</au><au>Ha, Ji‐Hyoung</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Distinguishing between long‐term‐stored and fresh chili pepper powder through fingerprinting of volatiles by headspace capillary‐gas chromatography‐ion mobility spectrometry</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2020-12</date><risdate>2020</risdate><volume>85</volume><issue>12</issue><spage>4359</spage><epage>4366</epage><pages>4359-4366</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><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.</abstract><cop>United States</cop><pub>Wiley Subscription Services, Inc</pub><pmid>33216385</pmid><doi>10.1111/1750-3841.15538</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0001-8329-1410</orcidid></addata></record> |
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| subjects | Aldehydes Aldehydes - analysis Aroma compounds Autoxidation Capsicum - chemistry Capsicum - microbiology chili pepper powder Chromatography Discriminant analysis Eurotiales - isolation & purification Fingerprinting Flavor compounds Flavors Food Storage - methods Fungi Gas chromatography Gas Chromatography-Mass Spectrometry - instrumentation Gas Chromatography-Mass Spectrometry - methods Headspace internal transcribed spacer sequencing Ion Mobility Spectrometry - instrumentation Ion Mobility Spectrometry - methods Ionic mobility Ions Ketones Lipids long‐term storage Markers Metabolism Metabolites Mobility Odor Odors Off flavor Organic compounds Peppers Powder Powders - chemistry Principal components analysis Quality control Scientific imaging Spectrometry Spectroscopy Sulfur Sulfur compounds Taste Vegetables - chemistry Vegetables - microbiology VOCs Volatile compounds Volatile organic compounds Volatile Organic Compounds - analysis Volatiles Xeromyces bisporus |
| title | Distinguishing between long‐term‐stored and fresh chili pepper powder through fingerprinting of volatiles by headspace capillary‐gas chromatography‐ion mobility spectrometry |
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