GC-MS Investigation of the Aroma Compounds of Hungarian Red Paprika (Capsicum annuum) Cultivars

Effect of high-pressure treatment on the volatile profile of a mature raw goat milk cheese with paprika on rind

“…However, in this cheese they have their origin from the paprika rubbed in the surface since in a parallel study which characterized the aromatic profile of Ibores cheese without paprika from several dairies they were not isolated from the cheese headspace. A wide variety of terpenes and their derivatives have been isolated in red paprika (Kocsis, Amtmann, Mednyanszky, & Korany, 2002). HP treatment significantly affected (P b 0.05) the content of camphene, limonene, p-cymene and o-cymene at day 60.…”

Volatile compounds formed under the surface of broiled and frozen minced cutlets: Effects of beef to pork ratio and initial pH

“…The linear retention index (LRI) was calculated on the basis of the standard hydrocarbons C 8 -C 20 (Fluka) and the recent specific literature. [13][14][15][16] The content of volatile compounds was calculated semiquantitatively in relation to the surface of the peak of the IS, whose value was assumed as 1000. All the determinations of the volatile compounds were carried out in triplicate.…”

Antioxidant activity and characterization of volatile extracts of Capsicum annuum L. and Allium spp.

“…These aroma chemicals were different from those of red paprika (C. annuum). 12 In red paprika, methyl hexadecanoate, limonenes, linalool, and benzaldehyde were identi¼ed by the simultaneous distillationextraction (SDE) method. Since the DRP-LLE method used in this study is carried out at a lower temperature (50°C) than in the SDE, arti¼cial reaction ½avour compounds can be shown at low levels.…”