Art

J-GLOBAL ID：201802221827861856   Reference number：18A0308080

Influence of Fruit Ripening on Color, Organic Acid Contents, Capsaicinoids, Aroma Compounds, and Antioxidant Capacity of Shimatogarashi (Capsicum frutescens)

シマトウガラシ(Capsicum frutescens)の色,有機酸含量,カプサイシノイド,芳香化合物,および抗酸化能に及ぼす果実の熟成の影響

Author (7)： Manikharda (United Graduate School of Agricultural Science, Kagoshima University) ,  Takahashi Makoto (Faculty of Agriculture, University of the Ryukyus) ,  Arakaki Mika (Faculty of Agriculture, University of the Ryukyus) ,  Yonamine Kaoru (Okinawa Prefectural Agricultural Research Center) ,  Hashimoto Fumio (Faculty of Agriculture, Kagoshima University) ,  Takara Kensaku (Faculty of Agriculture, University of the Ryukyus) ,  Wada Koji (Faculty of Agriculture, University of the Ryukyus)
Material： Journal of Oleo Science  (J Oleo Sci)
Volume： 67  Issue： 1  Page： 113-123(J-STAGE)  Publication year： 2018 
JST Material Number： G0238A  ISSN： 1345-8957  CODEN： JOSOAP  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Capsicum ,  maturation ,  color ,  organic acid ,  carboxamide ,  phenolic compound ,  perfume component ,  antioxidation ,  food ingredient ,  food analysis ,  food property ,  pungency ,  flavor ,  ester ,  terpenoid ,  spice ,  lactone ,  water-soluble vitamin ,  secondary alcohol ,  polyol ,  aliphatic alcohol ,  aliphatic carboxylic acid ,  hydroxy acid ,  polycarboxylic acid ,  alicyclic hydrocarbon ,  unsaturated hydrocarbon ,  diene ,  monocyclic monoterpene ,  dicarboxylic acid
Semi thesaurus term： capsaicinoid ,  *Capsicum frutescens ,  fruit ripening ,  antioxidant capacity

Author keywords (5)： chili pepper ,  flavor ,  antioxidant ,  C. frutescens ,  ripening

JST classification (2)： Vegetables and processed vegetable products  (FJ11020O) ,  Vegetables  (FC03043X)

Substance index (4)： Ascorbic Acid ,  Citric acid ,  Limonene ,  Malic acid

Reference (37)：

• 1) Eggink, P.M.; Maliepaard, C.; Tikunov Y.; Haanstra, J.P.W.; Bovy A. G.; Visser, R.G.F. A taste of sweet pepper: Volatile and non-volatile chemical composition of fresh sweet pepper (Capsicum annuum) in relation to sensory evaluation of taste. Food Chem. 132, 301-310 (2012).
• 2) Junior, S.B; Tavares, A.M.; Filho, J.T.; Zini, A.C.; Godoy, H.T. Analysis of the volatile compounds of Brazilian chili peppers (Capsicum spp.) at two stages of maturity by solid phase-microextraction and chromatography-mass spectrometry. Food Res. Int. 48, 98-107 (2012).
• 3) Defilippi, B.G.; Manriquez, D.; Luengwilai, K.; Gonzalez-Aguero, M. Aroma volatiles: Biosynthesis and mechanisms of modulation during fruit ripening. Adv. Bot. Res. 50, 1-37 (2009).
• 4) Bosland, P.W.; Votava, E.J. Peppers: Vegetable and Spice Capsicums. 2^_nd ed. CABI, UK, pp. 1-12 (2012).
• 5) Yamamoto, S.; Nawata, E. Capsicum frutescens L. in Southeast and East Asia and its dispersal routes into Japan. Econ. Bot. 59, 18-28 (2005).

Terms in the title (9)： シマトウガラシ ,  Capsicum ,  色 ,  有機酸 ,  含量 ,  カプサイシノイド ,  芳香化合物 ,  抗酸化能 ,  果実の熟成