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
Hauptverfasser:	Hwang, In Min, Park, Boyeon, Yang, Ji‐Su, Ha, Ji‐Hyoung
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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