Quality Characteristics of Red Pepper Paste (Capsicum annuum L.) Added with Garlic during Aging

2012 ◽  
Vol 41 (12) ◽  
pp. 1778-1784 ◽  
Author(s):  
In Guk Hwang ◽  
Young Jee Shin ◽  
Junsoo Lee ◽  
Heon Sang Jeong ◽  
Hae Young Kim ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Quality Characteristics ◽  
Red Pepper ◽  
Capsicum Annuum L

Changes in Quality Characteristics of Kimchi Added with the Fresh Red Pepper (Capsicum Annuum L.)

2012 ◽  
Vol 28 (2) ◽  
pp. 167-174 ◽  
Author(s):  
In-Guk Hwang ◽  
Ha-Yun Kim ◽  
Young Hwang ◽  
Heon-Sang Jeong ◽  
Jun-Soo Lee ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Quality Characteristics ◽  
Red Pepper ◽  
Capsicum Annuum L

Quality characteristics of different red pepper cultivars (Capsicum annuum L.) for hot paprika production

2007 ◽  
Vol 227 (2) ◽  
pp. 557-563 ◽  
Author(s):  
M. Concepción Ayuso ◽  
M. Josefa Bernalte ◽  
Mercedes Lozano ◽  
M. Isabel García ◽  
Vicente Montero de Espinosa ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Quality Characteristics ◽  
Red Pepper ◽  
Capsicum Annuum L

Lignans from the fruits of the red pepper (Capsicum annuum L.) and their antioxidant effects

2009 ◽  
Vol 32 (10) ◽  
pp. 1345-1349 ◽  
Author(s):  
Dae-Young Lee ◽  
Do-Gyeong Lee ◽  
Jin-Gyeong Cho ◽  
Myun-Ho Bang ◽  
Ha-Na Lyu ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Red Pepper ◽  
Capsicum Annuum L ◽  
Antioxidant Effects

scholarly journals Spice paprika volatiles as affected by different postharvest ripening treatments of red pepper (Capsicum annuum L.) variety aleva NK

2013 ◽  
pp. 75-86 ◽  
Author(s):  
Zarko Kevresan ◽  
Jasna Mastilovic ◽  
Snezana Sinadinovic-Fiser ◽  
Natasa Hrabovski ◽  
Tanja Radusin
Keyword(s):  
Fatty Acids ◽  
Volatile Compounds ◽  
Capsicum Annuum ◽  
Red Pepper ◽  
Maturity Stage ◽  
Post Harvest ◽  
Capsicum Annuum L ◽  
Aldehydes And Ketones ◽  
Postharvest Ripening

The influence of post-harvest ripening conditions of pepper Aleva NK picked in red maturity stage on the composition of volatiles in spice paprika was investigated by GCMS. The post-harvest ripening in the dark and under daylight was conducted under semicontrolled conditions for two weeks. The obtained chromatograms indicated that the aroma of investigated spice paprika consisted of a large number of volatile compounds regardless of the application and conditions of the post-harvest ripening. The main volatiles of the analyzed paprika samples were fatty acids and their esters, terpenes and terpenoides and aldehydes and ketones. The share of fatty acids and their esters decreased during the post-harvest ripening, and the ripening in the dark favored the decrease. The share of terpenes and terpenoides and the share of aldehydes and ketones in the total volatiles increased during the post-harvest ripening. The post-harvest ripening in the dark favored the increase of the share of terpenes and terpenoides, while the ripening under daylight favored the increase of the share of aldehydes and ketones.

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