Effect of different drying conditions on volatile compounds of canelo pepper (Drimys winteri)

Autores
Negri Rodríguez, Livia María; Spontón, Emiliano Andrés; Salgado, Oscar; Sancho, Ana; Denoya, Gabriela Inés
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Negri Rodríguez, Livia María. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Fil: Spontón, Emiliano Andrés. Instituto Nacional de Tecnología Agropecuaria. Centro Regional. Patagonia Sur. Estación Experimental Agropecuaria Santa Cruz. Agencia de Extensión Rural Ushuaia; Argentina
Fil: Salgado, Oscar. Municipalidad de Ushuaia (Tierra del Fuego); Argentina
Fil: Sancho, Ana. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables. - Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Materia
CANELO
DRYING
FLAVOR
TERPENES
VOLATILE COMPOUNDS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/156932
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of different drying conditions on volatile compounds of canelo pepper (Drimys winteri)Negri Rodríguez, Livia MaríaSpontón, Emiliano AndrésSalgado, OscarSancho, AnaDenoya, Gabriela InésCANELODRYINGFLAVORTERPENESVOLATILE COMPOUNDShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Canelo 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.Fil: Negri Rodríguez, Livia María. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; ArgentinaFil: Spontón, Emiliano Andrés. Instituto Nacional de Tecnología Agropecuaria. Centro Regional. Patagonia Sur. Estación Experimental Agropecuaria Santa Cruz. Agencia de Extensión Rural Ushuaia; ArgentinaFil: Salgado, Oscar. Municipalidad de Ushuaia (Tierra del Fuego); ArgentinaFil: Sancho, Ana. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; ArgentinaFil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables. - Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; ArgentinaTathQeef Scientific2020-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/156932Negri Rodríguez, Livia María; Spontón, Emiliano Andrés; Salgado, Oscar; Sancho, Ana; Denoya, Gabriela Inés; Effect of different drying conditions on volatile compounds of canelo pepper (Drimys winteri); TathQeef Scientific; Journal of Phytology; 12; 9-2020; 56-612075-6240CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.25081/jp.2020.v12.6297info:eu-repo/semantics/altIdentifier/url/https://www.updatepublishing.com/journal/index.php/jp/article/view/6297info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:08:09Zoai:ri.conicet.gov.ar:11336/156932instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:08:09.89CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv 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)
spellingShingle Effect of different drying conditions on volatile compounds of canelo pepper (Drimys winteri)
Negri Rodríguez, Livia María
CANELO
DRYING
FLAVOR
TERPENES
VOLATILE COMPOUNDS
title_short 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_sort Effect of different drying conditions on volatile compounds of canelo pepper (Drimys winteri)
dc.creator.none.fl_str_mv Negri Rodríguez, Livia María
Spontón, Emiliano Andrés
Salgado, Oscar
Sancho, Ana
Denoya, Gabriela Inés
author Negri Rodríguez, Livia María
author_facet Negri Rodríguez, Livia María
Spontón, Emiliano Andrés
Salgado, Oscar
Sancho, Ana
Denoya, Gabriela Inés
author_role author
author2 Spontón, Emiliano Andrés
Salgado, Oscar
Sancho, Ana
Denoya, Gabriela Inés
author2_role author
author
author
author
dc.subject.none.fl_str_mv CANELO
DRYING
FLAVOR
TERPENES
VOLATILE COMPOUNDS
topic CANELO
DRYING
FLAVOR
TERPENES
VOLATILE COMPOUNDS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Negri Rodríguez, Livia María. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Fil: Spontón, Emiliano Andrés. Instituto Nacional de Tecnología Agropecuaria. Centro Regional. Patagonia Sur. Estación Experimental Agropecuaria Santa Cruz. Agencia de Extensión Rural Ushuaia; Argentina
Fil: Salgado, Oscar. Municipalidad de Ushuaia (Tierra del Fuego); Argentina
Fil: Sancho, Ana. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables. - Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Parque Centenario. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
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.
publishDate 2020
dc.date.none.fl_str_mv 2020-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/156932
Negri Rodríguez, Livia María; Spontón, Emiliano Andrés; Salgado, Oscar; Sancho, Ana; Denoya, Gabriela Inés; Effect of different drying conditions on volatile compounds of canelo pepper (Drimys winteri); TathQeef Scientific; Journal of Phytology; 12; 9-2020; 56-61
2075-6240
CONICET Digital
CONICET
url http://hdl.handle.net/11336/156932
identifier_str_mv Negri Rodríguez, Livia María; Spontón, Emiliano Andrés; Salgado, Oscar; Sancho, Ana; Denoya, Gabriela Inés; Effect of different drying conditions on volatile compounds of canelo pepper (Drimys winteri); TathQeef Scientific; Journal of Phytology; 12; 9-2020; 56-61
2075-6240
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.25081/jp.2020.v12.6297
info:eu-repo/semantics/altIdentifier/url/https://www.updatepublishing.com/journal/index.php/jp/article/view/6297
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv TathQeef Scientific
publisher.none.fl_str_mv TathQeef Scientific
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842270033542119424
score 13.13397

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