Volatile Compounds in Spanish Paprika

Mateo, Javier; Aguirrezábal, Mercedes; Domínguez, Concepción; Zumalacárregui, J.M.

doi:10.1006/jfca.1997.0535

Cited by 56 publications

(49 citation statements)

References 16 publications

(25 reference statements)

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“…The group containing the highest number of different compounds that contribute to the flavor of the distillates and account for a pleasant aroma, indicative of the quality of the spirit, is the fatty acid esters 17,21,25 . Isoamyl acetate is an ester of acetic acid and is mostly responsible for the flower and fruity characteristics of the distillates 10,19,21 .…”

Section: Introductionmentioning

confidence: 99%

Determination of the Principal Volatile Compounds of Turkish Raki

Anlı

Vural

Gucer

2007

Journal of the Institute of Brewing

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Turkish Raki is a type of traditional aniseed spirit produced in different areas of Turkey. The amounts and the repartition of the alcoholic fermentation products (fusel alcohols, esters, and aldehydes) are mainly responsible for the flavours and quality of the spirit. Previous studies have been carried out on the quantification of the volatiles of the different aniseed spirits using GC and GC-MS. In this study of 20 different commercial brands of bottled Raki and 5 homemade Turkish Raki products, the major volatiles and methanol were determined using direct injection with GC-MS. SPME extraction was also used as a confirmation method for the separation of Raki volatiles. Eight different substances were successfully identified using SPME extraction. The results indicated that some homemade Turkish Raki products from the different regions contained slightly higher concentrations of the most studied compounds. The toxic compound methanol was detected only at a level far below the acceptable legal limit.

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Section: Introductionmentioning

confidence: 99%

Determination of the Principal Volatile Compounds of Turkish Raki

Anlı

Vural

Gucer

2007

Journal of the Institute of Brewing

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“…The vast majority of the compounds listed in the table belong to different classes of chemical substances (Mateo et al, 1997) and are unknown from a sensory point of view, therefore, the quality of red paprika powders cannot be directly connected to and explained by their presence or absence (Luning et al, 1994a).…”

Section: Methodsmentioning

confidence: 99%

“…The main quality parameters of ground paprika products are the colour and pungency (Govindarajan, 1986; Govindarajan et al, 1987). Few investigations have been conducted in the field of powdered red paprika aroma constituents (Mateo et al, 1997), so our present study is focused on the volatile component composition of red paprika powders as an important parameter of quality and identity.…”

Section: Introductionmentioning

confidence: 99%

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

Kocsis

Amtmann

Mednyánszky

et al. 2002

Journal of Food Composition and Analysis

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“…Plasma biochemical parameters measured before (day 0) and after (day 30) the subjects consumed smoked or nonsmoked paprika. substancias antioxidantes (Garcı´a et al, 2007;Martinez-Tome´et al, 2001;Mateo, Aguirrezabal, Domı´-nguez, & Zumalacarregui, 1997). Con el fin de verificar si la reduccio´n en el estre´s oxidativo observado se producı´a por un incremento en tales substancias antioxidantes, se midieron los niveles plasma´ticos de los principales agentes antioxidantes: carotenos, licopenos, vitamina C, vitamina E y selenio.…”

Section: Dı´as De Estudiounclassified