Effects of using safflower concentrate in hot baby pepper pickle and sliced cucumber pickles on aroma and some quality parameters

In this study, aroma compounds, color, total phenolic contents and antioxidant capacity, texture and sensory analyzes of hot baby yellow pepper pickles and sliced cucumber pickles containing different safflower concentrates along with control samples were performed. On the other hand, the effects of six-month storage conditions on these compounds were also investigated. The use of safflower concentrate positively affected the aroma components of both pickle samples. While terpene and ester compounds were dominant in hot baby yellow pepper pickle, aldehyde group stood out in cucumber pickle. In terms of aroma compounds, hot baby yellow pepper pickles have more aroma content than cucumber pickles, and the amount of these compounds increased depending on the storage time in both samples. The total phenol content was found to be higher in the hot baby yellow pepper pickle, and the addition of safflower in both pickles increased the total phenol content to the control sample increased accordingly. Softening of the structure was detected in all products due to the effect of storage. Unlike other analysis results, in the sliced pickled cucumber group, the sample with the hardest structure in the control month and in the 6th month was the sample containing 0.07% safflower concentrate (S.07). In the light of the findings, it was determined that the use of safflower concentrate preserved the color in both pickle samples and had a higher protective effect in hot baby yellow pepper pickles. Based on these results, the use of safflower concentrate between 0.07% and 1% in pickles can be recommended in terms of color.