Effect of different drying conditions on volatile compounds of Canelo pepper (Drimys winteri)
Canelo pepper is produced with the fruit of Drimys winteri (Winteraceae family). Driven by gourmet cuisine, this product is becoming increasingly in demand. The aim of this work was to study the effect of two drying conditions on the composition of the volatile compounds of Canelo pepper from Ushuai...
| Autores principales: | , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Update Publishing House
2021
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/8698 https://updatepublishing.com/journal/index.php/jp/article/view/6297 https://doi.org/10.25081/jp.2020.v12.6297 |
| _version_ | 1855036058785284096 |
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| author | Negri Rodriguez, Livia Maria Sponton, Emiliano Andres Salgado, Oscar Sancho, Ana Maria Denoya, Gabriela Inés |
| author_browse | Denoya, Gabriela Inés Negri Rodriguez, Livia Maria Salgado, Oscar Sancho, Ana Maria Sponton, Emiliano Andres |
| author_facet | Negri Rodriguez, Livia Maria Sponton, Emiliano Andres Salgado, Oscar Sancho, Ana Maria Denoya, Gabriela Inés |
| author_sort | Negri Rodriguez, Livia Maria |
| collection | INTA Digital |
| description | Canelo pepper is produced with the fruit of Drimys winteri (Winteraceae family). Driven by gourmet cuisine, this product is becoming increasingly in demand. The aim of this work was to study the effect of two drying conditions on the composition of the volatile compounds of Canelo pepper from Ushuaia forests (Argentina). Two treatments were evaluated. A mild drying (in a ventilated dryer, 2 days at 30 °C) that produced green pepper (G) and a strong drying (on an unventilated stove 6 days at 43 °C), which produced brown pepper (B). Untreated samples were used as fresh control (F). The profile of the volatile compounds of Canelo pepper varied when the fruits were dried and also changed with the drying conditions. Besides, the milder treatment affected the volatile compounds from the pepper to a lesser extent than the stronger drying. |
| format | info:ar-repo/semantics/artículo |
| id | INTA8698 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Update Publishing House |
| publisherStr | Update Publishing House |
| record_format | dspace |
| spelling | INTA86982021-02-19T13:38:38Z Effect of different drying conditions on volatile compounds of Canelo pepper (Drimys winteri) Negri Rodriguez, Livia Maria Sponton, Emiliano Andres Salgado, Oscar Sancho, Ana Maria Denoya, Gabriela Inés Pepper Volatile Compounds Terpenoids Drying Flavour Pimienta Compuesto Volátil Terpenoidos Secado Sabor Drimys winteri Canelo pepper Pimienta Canelo Familia Winteraceae Winteraceae family Canelo pepper is produced with the fruit of Drimys winteri (Winteraceae family). Driven by gourmet cuisine, this product is becoming increasingly in demand. The aim of this work was to study the effect of two drying conditions on the composition of the volatile compounds of Canelo pepper from Ushuaia forests (Argentina). Two treatments were evaluated. A mild drying (in a ventilated dryer, 2 days at 30 °C) that produced green pepper (G) and a strong drying (on an unventilated stove 6 days at 43 °C), which produced brown pepper (B). Untreated samples were used as fresh control (F). The profile of the volatile compounds of Canelo pepper varied when the fruits were dried and also changed with the drying conditions. Besides, the milder treatment affected the volatile compounds from the pepper to a lesser extent than the stronger drying. Instituto de Investigación de Tecnología de Alimentos Fil: Negri Rodriguez, Livia María. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Sponton, Emiliano Andres. Instituto Nacional de Tecnología Agropecuaria (INTA). Centro Regional Patagonia Sur. Agencia De Extensión Rural Ushuaia; Argentina Fil: Salgado, Oscar. Municipalidad de Ushuaia. Laboratorio de Bromatología; Argentina Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina 2021-02-19T13:09:44Z 2021-02-19T13:09:44Z 2020-08-17 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/8698 https://updatepublishing.com/journal/index.php/jp/article/view/6297 2075-6240 https://doi.org/10.25081/jp.2020.v12.6297 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Update Publishing House Journal of Phytology 12 : 56-61(2020) |
| spellingShingle | Pepper Volatile Compounds Terpenoids Drying Flavour Pimienta Compuesto Volátil Terpenoidos Secado Sabor Drimys winteri Canelo pepper Pimienta Canelo Familia Winteraceae Winteraceae family Negri Rodriguez, Livia Maria Sponton, Emiliano Andres Salgado, Oscar Sancho, Ana Maria Denoya, Gabriela Inés Effect of different drying conditions on volatile compounds of Canelo pepper (Drimys winteri) |
| title | Effect of different drying conditions on volatile compounds of Canelo pepper (Drimys winteri) |
| title_full | Effect of different drying conditions on volatile compounds of Canelo pepper (Drimys winteri) |
| title_fullStr | Effect of different drying conditions on volatile compounds of Canelo pepper (Drimys winteri) |
| title_full_unstemmed | Effect of different drying conditions on volatile compounds of Canelo pepper (Drimys winteri) |
| title_short | Effect of different drying conditions on volatile compounds of Canelo pepper (Drimys winteri) |
| title_sort | effect of different drying conditions on volatile compounds of canelo pepper drimys winteri |
| topic | Pepper Volatile Compounds Terpenoids Drying Flavour Pimienta Compuesto Volátil Terpenoidos Secado Sabor Drimys winteri Canelo pepper Pimienta Canelo Familia Winteraceae Winteraceae family |
| url | http://hdl.handle.net/20.500.12123/8698 https://updatepublishing.com/journal/index.php/jp/article/view/6297 https://doi.org/10.25081/jp.2020.v12.6297 |
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