A taste of sweet pepper: Volatile and non-volatile chemical composition of fresh sweet pepper (Capsicum annuum) in relation to sensory evaluation of taste

Eggink, P.M.; Maliepaard, Chris; Tikunov, Yury; Haanstra, J.P.W.; Bovy, Arnaud; Visser, R.G.F.

doi:10.1016/j.foodchem.2011.10.081

Cited by 79 publications

(74 citation statements)

References 18 publications

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“…Rambutan fruits with ozone recorded the highest score for taste and flavor with lowest pulp browning which lead to better internal fruit quality. This result is supported by different research reports and stating that ozonization improved taste (Barboni et al, 2010;Eggink et al, 2012;Piombino et al, 2013), flavour (Zhang et al, 2005 andOlmez andAkbas, 2009) and also reduced pulp browning (Beltran et al, 2005;El-Saedy et al, 2011 andRodoni et al, 2011).…”

Section: Plate2 Ozonization Processsupporting

confidence: 60%

Proficiency of Post-harvest Treatments in Maintaining Sensory and Organoleptic Quality Attributes of Rambutan (Nephelium lappaceum L.) during Ambient Storage

Shetty¹,

Geethalekshmi²,

Mini³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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Section: Plate2 Ozonization Processsupporting

confidence: 60%

Proficiency of Post-harvest Treatments in Maintaining Sensory and Organoleptic Quality Attributes of Rambutan (Nephelium lappaceum L.) during Ambient Storage

Shetty¹,

Geethalekshmi²,

Mini³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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“…The flow diagram is illustrated in Figure 1. The fruits were sanitizatized with sodium hypochlorite Over the last decades, consumers have become more demanding in terms of experiencing new aromas and flavors; therefore, flavor and pungency are now considered important quality parameters when creating a new pepper variety (EGGINK et al, 2012). Aiming to expand agribusiness pepper, the Brazilian pepper breeding program, coordinated by the Brazilian Agricultural Research Corporation through its National Center of Vegetables Research (Embrapa Vegetables), takes into account not only good agronomic characteristics such as productivity and multiple resistance to diseases, but also characteristics of industrial interest.…”

Section: Methodsmentioning

confidence: 99%

Volatile profile and sensory quality of new varieties of Capsicum chinense pepper

Garruti¹,

Pinto²,

Castro-Alves³

et al. 2013

Ciênc. Tecnol. Aliment.

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“…The taste of the product can be affected by a number of factors, including sugar content and composition, acidity, organic acids and texture-related mouth feel (Eggink et al, 2012;Piombino et al, 2013).…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

Influence of continuous exposure to gaseous ozone on the quality of red bell peppers, cucumbers and zucchini

Glowacz

Colgan

Rees

2015

Postharvest Biology and Technology

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The effect of continuous exposure to ozone on quality changes during the storage of red bell peppers, cucumbers and zucchini was investigated. Peppers were stored at 14 °C and were exposed to ozone at 0.1 and 0.3 µmol mol -1 , while cucumbers and zucchini were stored at 12 and 8 °C, respectively and exposed to ozone at 0.1 µmol mol -1 . The content of fructose (2.75 g/100 g FW) and glucose (2.00 g/100 g FW) in red bell peppers exposed to ozone at 0.1 µmol mol -1 was increased by 8 and 7%, respectively when compared to controls. Continuous exposure to ozone at 0.3 µmol mol -1 , on the other hand, had no effect on fructose (2.52 g/100 g FW) and glucose (1.88 g/100 g FW) content. The content of vitamin C was significantly enhanced in red bell peppers exposed to ozone at 0.1 and 0.3 µmol mol -1 after 7 days of storage, however, this effect was not maintained. After 14 days, vitamin C content in peppers exposed to ozone at 0.1 µmol mol -1 was not significantly different from the control, whereas it was reduced at 0.3 µmol mol -1 . Total phenolics content was increased in peppers exposed to ozone at 0.1 µmol mol -1 , but was unaffected at 0.3 µmol mol -1 . Continuous exposure of red bell peppers to ozone at 0.1 and 0.3 µmol mol -1 had no significant effect on weight loss, texture and colour. In cucumbers and zucchini, continuous exposure to ozone at 0.1 µmol mol -1 reduced weight loss by more than 40% and improved texture maintenance, while having no significant effect on their biochemistry. The findings from this study suggest that continuous exposure to ozone at 0.1 µmol mol -1 is a promising method for shelf-life extension of cucumbers and zucchini. Even though in red bell peppers continuously exposed to ozone at 0.1 µmol mol -1 sugars and phenolics content was increased, further work is still needed to better understand the exact mechanism of ozone action and its potential for the industrial use.

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A taste of sweet pepper: Volatile and non-volatile chemical composition of fresh sweet pepper (Capsicum annuum) in relation to sensory evaluation of taste

Cited by 79 publications

References 18 publications

Proficiency of Post-harvest Treatments in Maintaining Sensory and Organoleptic Quality Attributes of Rambutan (Nephelium lappaceum L.) during Ambient Storage

Proficiency of Post-harvest Treatments in Maintaining Sensory and Organoleptic Quality Attributes of Rambutan (Nephelium lappaceum L.) during Ambient Storage

Volatile profile and sensory quality of new varieties of Capsicum chinense pepper

Influence of continuous exposure to gaseous ozone on the quality of red bell peppers, cucumbers and zucchini

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