Recognition experiments of the vintage year 1997 hot and red paprika (Capsicum annuum) varieties grown in Kalocsa

N. Kocsis; F. Márkus; Zs. Mednyánszky; M. Amtmann; K. Korány

doi:10.1556/aalim.32.2003.1.8

Jump to Content

Acta Alimentaria

Volume/Issue:: Volume 32: Issue 1

Recognition experiments of the vintage year 1997 hot and red paprika (Capsicum annuum) varieties grown in Kalocsa

Authors:

N. Kocsis

N. Kocsis Department of Food Chemistry and Human Nutrition, Faculty of Food Sciences Szent István University, H-1118 Budapest, Somlói út 14-16. Hungary

Search for other papers by N. Kocsis in
Current site
Google Scholar
PubMed

F. Márkus

F. Márkus Red Pepper Research-Development Ltd. Kalocsa, H-6300 Kalocsa, Obermayer tér 9, Pf. 16. Hungary

Search for other papers by F. Márkus in
Current site
Google Scholar
PubMed

Zs. Mednyánszky

Zs. Mednyánszky Department of Food Chemistry and Human Nutrition, Faculty of Food Sciences Szent István University, H-1118 Budapest, Somlói út 14-16. Hungary

Search for other papers by Zs. Mednyánszky in
Current site
Google Scholar
PubMed

M. Amtmann

M. Amtmann Department of Food Chemistry and Nutrition Science, Szent István University H-1118 Budapest, Somlói u. 14-16. Hungary

Search for other papers by M. Amtmann in
Current site
Google Scholar
PubMed

, and

K. Korány

K. Korány Department of Food Chemistry and Human Nutrition, Faculty of Food Sciences Szent István University, H-1118 Budapest, Somlói út 14-16. Hungary

Search for other papers by K. Korány in
Current site
Google Scholar
PubMed

View More View Less

Pages:: 63–75

Online Publication Date:: 19 Jul 2005

Publication Date:: 01 Feb 2003

Article Category:: Journal Article

DOI:: https://doi.org/10.1556/aalim.32.2003.1.8

Keywords:: mass spectrometry; mass spectrometry; paprika volatiles; simultaneous distillation-extraction (SDE); capillary gas chromatography

Restricted access

Purchase article

USD $30.00

1 year subscription (Individual Only)

USD $878.00

USD $30.00

Click here to view the full Terms and Conditions

USD $878.00

Click here to view the full Terms and Conditions

Comparison of Hungarianground red paprika volatiles of known origin (identical to cultivated varietiesgrown in Kalocsa, Hungary) and provenance has been performed following simultaneous distillation-extraction sample preparation. After polar phase capillary gas-chromatography, mass spectrometric identification of as many compounds as possible was carried out to precisely describe the aroma profile of the cultivars. For conceptualizing the results a data evaluation and interpretation method has been elaborated considering the component ratios that are much more characteristic of the cultivars than the absolute amounts themselves. Relative intensity interpretation of the peak areas (y-axis) and Programmed Temperature Retention Index (x-axis) measurement resulted in aromagrams individually characteristic of the cultivated varieties. In an identification experiment the cultivars have been recognized successfully by the graphic visualization of the results called aroma-spectra (by analogy to mass spectrometry) method.

Save
Cite
Email this content

Share Link

Copy this link, or click below to email it to a friend
Email this content
or copy the link directly:

https://akjournals.com/abstract/journals/066/32/1/article-p63.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

Acta Alimentaria

Print ISSN:: 0139-3006

Online ISSN:: 1588-2535

Editorial Board

László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
Diána Bánáti, University of Szeged, Szeged, Hungary
József Baranyi, Institute of Food Research, Norwich, UK
Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
György Biró, Budapest, Hungary
Anna Blázovics, Semmelweis University, Budapest, Hungary
Francesco Capozzi, University of Bologna, Bologna, Italy
Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
Zsuzsanna Cserhalmi, Budapest, Hungary
Marco Dalla Rosa, University of Bologna, Bologna, Italy
István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
Mária Dobozi King, Texas A&M University, Texas, USA
Muying Du, Southwest University in Chongqing, Chongqing, China
Sedef Nehir El, Ege University, Izmir, Turkey
Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
Éva Gelencsér, Budapest, Hungary
Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
Jovica Hardi, University of Osijek, Osijek, Croatia
Hongju He, Henan Institute of Science and Technology, Xinxiang, China
Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
Hamit Köksel, Hacettepe University, Ankara, Turkey
Katia Liburdi, Tuscia University, Viterbo, Italy
Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
Marena Manley, Stellenbosch University, Stellenbosch, South Africa
Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
Perry Ng, Michigan State University, Michigan, USA
Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Laura Nyström, ETH Zürich, Switzerland
Lola Perez, University of Cordoba, Cordoba, Spain
Vieno Piironen, University of Helsinki, Finland
Alessandra Pino, University of Catania, Catania, Italy
Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
Katharina Scherf, Technical University, Munich, Germany
Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
Mária Szeitzné Szabó, Budapest, Hungary
Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

Biological Abstracts
BIOSIS Previews
CAB Abstracts
CABELLS Journalytics
Chemical Abstracts
Current Contents: Agriculture, Biology and Environmental Sciences
Elsevier Science Navigator
Essential Science Indicators
Global Health
Index Veterinarius
Science Citation Index
Science Citation Index Expanded (SciSearch)
SCOPUS
The ISI Alerting Services

2024
Scopus
CiteScore
CiteScore rank
SNIP
Scimago
SJR index	0.226
SJR Q rank	Q3

2023
Web of Science
Journal Impact Factor	0,8
Rank by Impact Factor	Q4 (Food Science & Technology)
Journal Citation Indicator	0.19
Scopus
CiteScore	1.8
CiteScore rank	Q3 (Food Science)
SNIP	0.323
Scimago
SJR index	0.235
SJR Q rank	Q3

Acta Alimentaria
Publication Model	Hybrid
Submission Fee	none
Article Processing Charge	450 EUR/article (only for OA publications)
Printed Color Illustrations	40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency	World Bank Lower-middle-income economies: 50% World Bank Low-income economies: 100%
Further Discounts	Editorial Board / Advisory Board members: 50% Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2025	Online subsscription: 880 EUR / 968 USD Print + online subscription: 1016 EUR / 1116 USD
Subscription Information	Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title	Individual articles are sold on the displayed price.

Acta Alimentaria
Language	English
Size	B5
Year of Foundation	1972
Volumes per Year	1
Issues per Year	4
Founder	Magyar Tudományos Akadémia
Founder's Address	H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher	Akadémiai Kiadó
Publisher's Address	H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible Publisher	Chief Executive Officer, Akadémiai Kiadó
ISSN	0139-3006 (Print)
ISSN	1588-2535 (Online)