{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,1]],"date-time":"2026-03-01T08:40:11Z","timestamp":1772354411751,"version":"3.50.1"},"reference-count":38,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2020,11,20]],"date-time":"2020-11-20T00:00:00Z","timestamp":1605830400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2020,12]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      Long\u2010term storage of chili pepper powder results in physicochemical and microbiological changes that decrease its commercial value; these changes occur owing to fungal growth and production of off\u2010flavor compounds. Herein, long\u2010term\u2010stored chili pepper powder (LSCPP) and fresh chili pepper powder (FCPP) were analyzed using internal transcribed spacer sequencing and volatile organic compound fingerprinting by headspace capillary\u2010gas chromatography\u2010ion mobility spectrometry. Fungal analysis detected only\n                      <jats:italic>Xeromyces bisporus<\/jats:italic>\n                      with high accuracy in all the analyzed LSCPP samples. However, the proliferation of\n                      <jats:italic>X. bisporus<\/jats:italic>\n                      on nonspecific spots complicated the distinguishing process between the two groups based solely on fungal analysis. Therefore, nine compounds (three ketones, one alcohol, two aldehydes, one ester, one furan, and one sulfur compound) obtained by autoxidation and fungal metabolism were selected as potential markers for distinguishing LSCPP and FCPP. These above\u2010mentioned substances, which were confirmed as off\u2010flavor species owing to \u201cstale\u201d odor, emitted lipid fragrance and were used to successfully distinguish LSCPP from FCPP using principal component analysis and linear discriminant analysis.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>\n                      According to the research results, it was possible to discriminate between long\u2010term stored and fresh chili pepper powders using nine VOC markers for quality control in industry. In addition, the fungus generated from long\u2010term storage of chili pepper powder was\n                      <jats:italic>Xeromyces bisporus<\/jats:italic>\n                      , which was confirmed to be safe for intake because it does not form secondary toxic metabolites.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.15538","type":"journal-article","created":{"date-parts":[[2020,11,20]],"date-time":"2020-11-20T17:48:38Z","timestamp":1605894518000},"page":"4359-4366","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Distinguishing between long\u2010term\u2010stored and fresh chili pepper powder through fingerprinting of volatiles by headspace capillary\u2010gas chromatography\u2010ion mobility spectrometry"],"prefix":"10.1111","volume":"85","author":[{"given":"In Min","family":"Hwang","sequence":"first","affiliation":[{"name":"Hygienic Safety and Analysis Center 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