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

Autores
Negri Rodriguez, Livia Maria; Sponton, Emiliano Andres; Salgado, Oscar; Sancho, Ana Maria; 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.
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
Fuente
Journal of Phytology 12 : 56-61(2020)
Materia
Pepper
Volatile Compounds
Terpenoids
Drying
Flavour
Pimienta
Compuesto Volátil
Terpenoidos
Secado
Sabor
Drimys winteri
Canelo pepper
Pimienta Canelo
Familia Winteraceae
Winteraceae family
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/8698
Acceder
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oai_identifier_str oai:localhost:20.500.12123/8698
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network_name_str INTA Digital (INTA)
spelling Effect of different drying conditions on volatile compounds of Canelo pepper (Drimys winteri)Negri Rodriguez, Livia MariaSponton, Emiliano AndresSalgado, OscarSancho, Ana MariaDenoya, Gabriela InésPepperVolatile CompoundsTerpenoidsDryingFlavourPimientaCompuesto VolátilTerpenoidosSecadoSaborDrimys winteriCanelo pepperPimienta CaneloFamilia WinteraceaeWinteraceae familyCanelo 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 AlimentosFil: Negri Rodriguez, Livia María. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: Sponton, Emiliano Andres. Instituto Nacional de Tecnología Agropecuaria (INTA). Centro Regional Patagonia Sur. Agencia De Extensión Rural Ushuaia; ArgentinaFil: Salgado, Oscar. Municipalidad de Ushuaia. Laboratorio de Bromatología; ArgentinaFil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; ArgentinaFil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaUpdate Publishing House2021-02-19T13:09:44Z2021-02-19T13:09:44Z2020-08-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/8698https://updatepublishing.com/journal/index.php/jp/article/view/62972075-6240https://doi.org/10.25081/jp.2020.v12.6297Journal of Phytology 12 : 56-61(2020)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-10-16T09:29:59Zoai:localhost:20.500.12123/8698instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:29:59.418INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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 Rodriguez, Livia Maria
Pepper
Volatile Compounds
Terpenoids
Drying
Flavour
Pimienta
Compuesto Volátil
Terpenoidos
Secado
Sabor
Drimys winteri
Canelo pepper
Pimienta Canelo
Familia Winteraceae
Winteraceae family
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 Rodriguez, Livia Maria
Sponton, Emiliano Andres
Salgado, Oscar
Sancho, Ana Maria
Denoya, Gabriela Inés
author Negri Rodriguez, Livia Maria
author_facet Negri Rodriguez, Livia Maria
Sponton, Emiliano Andres
Salgado, Oscar
Sancho, Ana Maria
Denoya, Gabriela Inés
author_role author
author2 Sponton, Emiliano Andres
Salgado, Oscar
Sancho, Ana Maria
Denoya, Gabriela Inés
author2_role author
author
author
author
dc.subject.none.fl_str_mv Pepper
Volatile Compounds
Terpenoids
Drying
Flavour
Pimienta
Compuesto Volátil
Terpenoidos
Secado
Sabor
Drimys winteri
Canelo pepper
Pimienta Canelo
Familia Winteraceae
Winteraceae family
topic Pepper
Volatile Compounds
Terpenoids
Drying
Flavour
Pimienta
Compuesto Volátil
Terpenoidos
Secado
Sabor
Drimys winteri
Canelo pepper
Pimienta Canelo
Familia Winteraceae
Winteraceae family
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.
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
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 2020-08-17
2021-02-19T13:09:44Z
2021-02-19T13:09:44Z
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/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
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
identifier_str_mv 2075-6240
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv 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)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Update Publishing House
publisher.none.fl_str_mv Update Publishing House
dc.source.none.fl_str_mv Journal of Phytology 12 : 56-61(2020)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1846143531253497856
score 12.712165

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