Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper
In this study, the effects of thermal processing (TP), high pressure processing (HHP), and preservatives addition, i.e. sodium metabisulfite (SMS), on flavor changes in acidified chili peppers were compared. In addition, their changes during different storage periods (25, 37, and 42 °C for 30 days)...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927122001241 |
| _version_ | 1811178866969935872 |
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| author | Xi Bao Shiyao Zhang Xueting Zhang Yongli Jiang Zhijia Liu Xiaosong Hu Junjie Yi |
| author_facet | Xi Bao Shiyao Zhang Xueting Zhang Yongli Jiang Zhijia Liu Xiaosong Hu Junjie Yi |
| author_sort | Xi Bao |
| collection | DOAJ |
| description | In this study, the effects of thermal processing (TP), high pressure processing (HHP), and preservatives addition, i.e. sodium metabisulfite (SMS), on flavor changes in acidified chili peppers were compared. In addition, their changes during different storage periods (25, 37, and 42 °C for 30 days) were also investigated. The results indicate that TP clearly changed the flavor properties of acidified chili peppers compared to other processing, such as an increase in organic acid contents and titratable acid (TA) values but a decrease in pH value, free amino acid (FAA) concentrations, and some aromatic compound contents (e.g., esters and aldehydes). For SMS groups, more biter FAAs and higher alcohol concentrations were detected. Some terpenes (e.g., β-ocimene) significantly increased in samples after HPP (P < 0.05). In addition, storage conditions also clearly affected their flavor, particularly for high storage temperature. During storage, pH fast decreased but TA values and organic acids increased; FAAs firstly increased but followed decreased; esters and terpenes were the main compounds decreasing. Furthermore, some off-flavor related compounds were produced when samples were stored at high temperature, such as furans, aldehydes, and oxides. The outcome of this study could provide new insights into the effects of processing and storage conditions on flavor changes and guide production for the acidified chili pepper industry. |
| first_indexed | 2024-04-11T06:25:13Z |
| format | Article |
| id | doaj.art-804d68e7bce54bc3b62d871d54dca057 |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-04-11T06:25:13Z |
| publishDate | 2022-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-804d68e7bce54bc3b62d871d54dca0572022-12-22T04:40:23ZengElsevierCurrent Research in Food Science2665-92712022-01-01512951304Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepperXi Bao0Shiyao Zhang1Xueting Zhang2Yongli Jiang3Zhijia Liu4Xiaosong Hu5Junjie Yi6Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan province 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan province 650500, ChinaWenshan Academy of Agricultural Sciences, Wenshan, Yunnan province 663000, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan province 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan province 650500, China; Corresponding author.Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan province 650500, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan province 650500, ChinaIn this study, the effects of thermal processing (TP), high pressure processing (HHP), and preservatives addition, i.e. sodium metabisulfite (SMS), on flavor changes in acidified chili peppers were compared. In addition, their changes during different storage periods (25, 37, and 42 °C for 30 days) were also investigated. The results indicate that TP clearly changed the flavor properties of acidified chili peppers compared to other processing, such as an increase in organic acid contents and titratable acid (TA) values but a decrease in pH value, free amino acid (FAA) concentrations, and some aromatic compound contents (e.g., esters and aldehydes). For SMS groups, more biter FAAs and higher alcohol concentrations were detected. Some terpenes (e.g., β-ocimene) significantly increased in samples after HPP (P < 0.05). In addition, storage conditions also clearly affected their flavor, particularly for high storage temperature. During storage, pH fast decreased but TA values and organic acids increased; FAAs firstly increased but followed decreased; esters and terpenes were the main compounds decreasing. Furthermore, some off-flavor related compounds were produced when samples were stored at high temperature, such as furans, aldehydes, and oxides. The outcome of this study could provide new insights into the effects of processing and storage conditions on flavor changes and guide production for the acidified chili pepper industry.http://www.sciencedirect.com/science/article/pii/S2665927122001241FlavorAcidified chili pepperPasteurization processingStorageMultivariate analysis |
| spellingShingle | Xi Bao Shiyao Zhang Xueting Zhang Yongli Jiang Zhijia Liu Xiaosong Hu Junjie Yi Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper Current Research in Food Science Flavor Acidified chili pepper Pasteurization processing Storage Multivariate analysis |
| title | Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper |
| title_full | Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper |
| title_fullStr | Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper |
| title_full_unstemmed | Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper |
| title_short | Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper |
| title_sort | effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper |
| topic | Flavor Acidified chili pepper Pasteurization processing Storage Multivariate analysis |
| url | http://www.sciencedirect.com/science/article/pii/S2665927122001241 |
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