Important flavor compounds of bell pepper (Capsicum annuum var. annuum): characterization of flavor differences depending on origin and drying procedure
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
München
Verl. Dr. Hut
2001
|
| Ausgabe: | 1. Aufl. |
| Schriftenreihe: | Lebensmittelchemie
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Zugl.: München, Techn. Univ., Diss., 2001. - Erscheint: 24. September 2001 |
| Beschreibung: | 155 S. graph. Darst. : 21 cm |
| ISBN: | 3934767354 |
Internformat
MARC
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| 245 | 1 | 0 | |a Important flavor compounds of bell pepper (Capsicum annuum var. annuum) |b characterization of flavor differences depending on origin and drying procedure |c Michaela Zimmermann |
| 250 | |a 1. Aufl. | ||
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Datensatz im Suchindex
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| adam_text |
CONTENT
1
INTRODUCTION
1
1.1
PRODUCTION
OF
BELL
PEPPER
POWDER
3
1.2
VOLATILE
COMPOUNDS
IN
BELL
PEPPER
5
1.3
THE
IMPORTANCE
OF
AROMA
IN
VOLATILE
COMPOUNDS
7
1.3.1
ODOR
THRESHOLDS
8
1.3.2
ODOR
ACTIVITY
VALUE
CONCEPT
8
1.3.3
HIGH
RESOLUTION
GAS
CHROMATOGRAPHY
/
OLFACTOMETRY
(HRGC/O)
9
1.3.4
AROMA
EXTRACT
DILUTION
ANALYSIS
(AEDA)
12
1.3.5
AROMA
DILUTION
ANALYSIS
(ADA)
12
1.3.6
STABLE
ISOTOPE
DILUTION
ASSAY
(SIDA)
13
1.3.7
AROMA
SIMULATION
14
1.4
AIMS
15
2
PRELIMINARY
EXPERIMENTS
17
3
IMPORTANT
FLAVOR
COMPOUNDS
OF
MOROCCAN
DRIED
BELL
PEPPER
POWDERS
19
3.1
HOT
BELL
PEPPER
19
3.1.1
AEDA
19
3.1.2
ADA
28
3.1.3
QUANTITATION
29
3.1.4
DETERMINATION
OF
ODOR
THRESHOLDS
31
3.1.5
CALCULATION
OF
ODOR
ACTIVITY
VALUES
34
3.1.6
AROMA
SIMULATION
36
3.1.7
OMISSION
EXPERIMENTS
38
3.2
SWEET
BELL
PEPPER
41
3.2.1
AEDA
OF
MSI
42
3.2.2
ADA
48
3.2.3
QUANTITATION
48
3.2.4
ODOR
ACTIVITY
VALUES
51
3.2.5
FLAVOR
SIMULATION
AND
OMISSION
EXPERIMENTS
51
3.2.6
ODORANTS
IN
MOROCCAN
SWEET
BELL
PEPPER
MS2
56
3.3
DIFFERENCES
BETWEEN
MOROCCAN
SWEET
BELL
PEPPERS
MSI
AND
MS2
60
3.4
DISCUSSION
61
4
KEY
ODORANTS
IN
HUNGARIAN
BELL
PEPPER
POWDER
67
4.1
HOT
BELL
PEPPER
(HH)
67
4.1.1
AEDA
67
4.1.2
ADA
69
4.2
HUNGARIAN
SWEET
BELL
PEPPER
(HS1)
71
4.2.1
AEDA
71
4.2.2
ADA
74
4.3
COMPARISON
OF
BELL
PEPPER
ARONIA
COMPOUNDS
IN
SAMPLES
FROM
HUNGARY
AND
MOROCCO
75
4.3.1
SWEET
BELL
PEPPERS
75
4.3.2
HOT
BELL
PEPPER
76
5
INFLUENCE
OF
PROCESSING
ON
BELL
PEPPER
AROMA
COMPOUNDS
79
5.1
ODORANTS
IN
FRESH
BELL
PEPPER
79
5.1.1
AEDA
OF
A
FRESH
SPANISH
BELL
PEPPER
(SF)
79
5.2
AEDA
OF
COOKED
SPANISH
BELL
PEPPER
(SC)
81
5.2.1
SIMULATION
OF
THE
AROMA
OF
COOKED
BELL
PEPPER
82
5.3
ODORANTS
IN
A
FORCED-DRIED
SPANISH
BELL
PEPPER
POWDER
84
5.4
DIFFERENCES
IN
THE
THREE
SAMPLES
87
5.5
DISCUSSION
OF
GENERATION
OF
KEY
ODORANTS
IN BELL
PEPPER
DURING
HEAT
TREATMENT
89
6
INFLUENCE
OF
THE
DRYING
TECHNOLOGY
103
6.1
SELF-DRIED
HUNGARIAN
SWEET
BELL
PEPPER
(HS2)
103
6.2
SELF-DRIED
ITALIAN
HOT
BELL
PEPPER
(IH)
105
6.3
COMPARISON
OF
SELF-DRIED
BELL
PEPPERS
WITH
COMMERCIALLY
DRIED
MOROCCAN
AND
HUNGARIAN
BELL
PEPPERS
107
6.3.1
SWEET
BELL
PEPPERS
107
6.3.2
HOT
BELL
PEPPERS
110
6.4
DISCUSSION
112
7
SUMMARY
113
8
ZUSAMMENFASSUNG
116
9
EXPERIMENTAL
119
9.1
SYNTHESIS
OF
REFERENCE
ODORANTS
122
9.1.1
TRANS-4,5-EPOXY-(E)-2-DODECENAL
122
9.1.2
(Z)-L,5-OCTADIEN-3-ONE
125
9.2
SYNTHESIS
OF
ISOTOPICALLY
LABELED
FLAVOR
COMPOUNDS
125
9.2.1
[
2
H
3
]-3-SEC-BUTYL-2-METHOXYPYRAZINEAND
[
2
H
3
]-3-ISOBUTYL-2-METHOXYPYRAZINE
125
9.2.2
[
2
H
3
]-2-METHOXYPHENOL
126
9.2.3
[
2
H2]-2-METHYLPROPIONIC
ACID
126
9.3
INVESTIGATED
MATERIAL
127
9.4
ISOLATION
OF
THE
VOLATILES
128
9.4.1
BELL
PEPPER
POWDERS
128
9.4.2
FRESH
BELL
PEPPER
130
93
PREPARATION
OF
SAMPLES
FOR
AROMA
DILUTION
ANALYSIS
(ADA)
130
9.6
SEPARATION
IN AN
ACIDIC
AND
A
NEUTRAL/BASIC
FRACTION
131
9.7
STABLE
ISOTOPE
DILUTION
ASSAY
(SIDA)
131
9.8
DETERMINATION
OF
THE
CONCENTRATION
OF
THE
ISOTOPICALLY
LABELED
COMPOUNDS
134
9.9
ADDITION
OF
LABELED
STANDARDS
TO
SOLVENT
EXTRACTS
135
9.10MASS
CHROMATOGRAMS
136
9.11MS-RESPONSE
FACTORS
136
9.12HIGH
RESOLUTION
GAS
CHROMATOGRAPHY
(HRGC)
137
9.12.1
SOLVENT
EXTRACTS
138
9.12.2
HEADSPACE
SAMPLES
139
9.12.3
TWO
DIMENSIONAL
HRGC
140
9.13MASS
SPECTROMETRY
142
9.13.1
ITD800
142
9.13.2
SATURN
2000
142
9.13.3
MAT95S
142
9.14SENSORY
ANALYSIS
143
9.14.1
HIGH
RESOLUTION
GAS
CHROMATOGRAPHY/OLFACTOMETRY
(HRGC/O)
143
9.14.2
AROMA
EXTRACT
DILUTION
ANALYSIS
(AEDA)
143
9.14.3
AROMA
DILUTION
ANALYSIS
(ADA)
144
9.14.4
DETERMINATION
OF
ODOR
THRESHOLDS
IN
AIR
144
9.14.5
DETERMINATION
OF
ODOR
THRESHOLD
IN
STARCH
145
9.14.6
TRIANGLE
TEST
146
9.14.7
FLAVOR
PROFILE
ANALYSIS
(FPA)
147
9.15PREPARATION
OF
FLAVOR
RECOMBINATES
147
9.15.1
BELL
PEPPER
POWDER
147
9.15.2 COOKED
BELL
PEPPER
148
10
LITERATURE
149 |
| any_adam_object | 1 |
| author | Zimmermann, Michaela |
| author_facet | Zimmermann, Michaela |
| author_role | aut |
| author_sort | Zimmermann, Michaela |
| author_variant | m z mz |
| building | Verbundindex |
| bvnumber | BV013915851 |
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| callnumber-label | SB351 |
| callnumber-raw | SB351.P4 |
| callnumber-search | SB351.P4 |
| callnumber-sort | SB 3351 P4 |
| callnumber-subject | SB - Plant Culture |
| ctrlnum | (OCoLC)50523989 (DE-599)BVBBV013915851 |
| edition | 1. Aufl. |
| format | Book |
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| genre | (DE-588)4113937-9 Hochschulschrift gnd-content |
| genre_facet | Hochschulschrift |
| id | DE-604.BV013915851 |
| illustrated | Illustrated |
| indexdate | 2024-08-24T00:40:46Z |
| institution | BVB |
| isbn | 3934767354 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-009521548 |
| oclc_num | 50523989 |
| open_access_boolean | |
| owner | DE-91 DE-BY-TUM DE-12 |
| owner_facet | DE-91 DE-BY-TUM DE-12 |
| physical | 155 S. graph. Darst. : 21 cm |
| publishDate | 2001 |
| publishDateSearch | 2001 |
| publishDateSort | 2001 |
| publisher | Verl. Dr. Hut |
| record_format | marc |
| series2 | Lebensmittelchemie |
| spelling | Zimmermann, Michaela Verfasser aut Important flavor compounds of bell pepper (Capsicum annuum var. annuum) characterization of flavor differences depending on origin and drying procedure Michaela Zimmermann 1. Aufl. München Verl. Dr. Hut 2001 155 S. graph. Darst. : 21 cm txt rdacontent n rdamedia nc rdacarrier Lebensmittelchemie Zugl.: München, Techn. Univ., Diss., 2001. - Erscheint: 24. September 2001 Schlüsselsubstanz (DE-588)4372424-3 gnd rswk-swf Duftstoff (DE-588)4113361-4 gnd rswk-swf Pulver (DE-588)4219041-1 gnd rswk-swf Aromaextrakt-Verdünnungsanalyse (DE-588)4451342-2 gnd rswk-swf Isotopenverdünnungsanalyse (DE-588)4162583-3 gnd rswk-swf Paprika (DE-588)4044557-4 gnd rswk-swf Herkunft (DE-588)4120440-2 gnd rswk-swf Trocknung (DE-588)4124329-8 gnd rswk-swf Flüchtiger Stoff (DE-588)4281393-1 gnd rswk-swf Aromastoff (DE-588)4130237-0 gnd rswk-swf (DE-588)4113937-9 Hochschulschrift gnd-content Paprika (DE-588)4044557-4 s Aromaextrakt-Verdünnungsanalyse (DE-588)4451342-2 s DE-604 Pulver (DE-588)4219041-1 s Aromastoff (DE-588)4130237-0 s Isotopenverdünnungsanalyse (DE-588)4162583-3 s Herkunft (DE-588)4120440-2 s Schlüsselsubstanz (DE-588)4372424-3 s Trocknung (DE-588)4124329-8 s Duftstoff (DE-588)4113361-4 s Flüchtiger Stoff (DE-588)4281393-1 s DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009521548&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Zimmermann, Michaela Important flavor compounds of bell pepper (Capsicum annuum var. annuum) characterization of flavor differences depending on origin and drying procedure Schlüsselsubstanz (DE-588)4372424-3 gnd Duftstoff (DE-588)4113361-4 gnd Pulver (DE-588)4219041-1 gnd Aromaextrakt-Verdünnungsanalyse (DE-588)4451342-2 gnd Isotopenverdünnungsanalyse (DE-588)4162583-3 gnd Paprika (DE-588)4044557-4 gnd Herkunft (DE-588)4120440-2 gnd Trocknung (DE-588)4124329-8 gnd Flüchtiger Stoff (DE-588)4281393-1 gnd Aromastoff (DE-588)4130237-0 gnd |
| subject_GND | (DE-588)4372424-3 (DE-588)4113361-4 (DE-588)4219041-1 (DE-588)4451342-2 (DE-588)4162583-3 (DE-588)4044557-4 (DE-588)4120440-2 (DE-588)4124329-8 (DE-588)4281393-1 (DE-588)4130237-0 (DE-588)4113937-9 |
| title | Important flavor compounds of bell pepper (Capsicum annuum var. annuum) characterization of flavor differences depending on origin and drying procedure |
| title_auth | Important flavor compounds of bell pepper (Capsicum annuum var. annuum) characterization of flavor differences depending on origin and drying procedure |
| title_exact_search | Important flavor compounds of bell pepper (Capsicum annuum var. annuum) characterization of flavor differences depending on origin and drying procedure |
| title_full | Important flavor compounds of bell pepper (Capsicum annuum var. annuum) characterization of flavor differences depending on origin and drying procedure Michaela Zimmermann |
| title_fullStr | Important flavor compounds of bell pepper (Capsicum annuum var. annuum) characterization of flavor differences depending on origin and drying procedure Michaela Zimmermann |
| title_full_unstemmed | Important flavor compounds of bell pepper (Capsicum annuum var. annuum) characterization of flavor differences depending on origin and drying procedure Michaela Zimmermann |
| title_short | Important flavor compounds of bell pepper (Capsicum annuum var. annuum) |
| title_sort | important flavor compounds of bell pepper capsicum annuum var annuum characterization of flavor differences depending on origin and drying procedure |
| title_sub | characterization of flavor differences depending on origin and drying procedure |
| topic | Schlüsselsubstanz (DE-588)4372424-3 gnd Duftstoff (DE-588)4113361-4 gnd Pulver (DE-588)4219041-1 gnd Aromaextrakt-Verdünnungsanalyse (DE-588)4451342-2 gnd Isotopenverdünnungsanalyse (DE-588)4162583-3 gnd Paprika (DE-588)4044557-4 gnd Herkunft (DE-588)4120440-2 gnd Trocknung (DE-588)4124329-8 gnd Flüchtiger Stoff (DE-588)4281393-1 gnd Aromastoff (DE-588)4130237-0 gnd |
| topic_facet | Schlüsselsubstanz Duftstoff Pulver Aromaextrakt-Verdünnungsanalyse Isotopenverdünnungsanalyse Paprika Herkunft Trocknung Flüchtiger Stoff Aromastoff Hochschulschrift |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009521548&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT zimmermannmichaela importantflavorcompoundsofbellpeppercapsicumannuumvarannuumcharacterizationofflavordifferencesdependingonoriginanddryingprocedure |