GC/MS and sensory analysis of volatiles from three cultivars of Capsicum

Food Chemistry

Volumn 11, Issue 3, 1983, Pages 201-216

  Chitwood, R L ^a   Pangborn, R M ^a   Jennings, W ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0011954176     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(83)90103-6     Document Type: Article

References (38)

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3. Contribution of the trigeminal nerve to perceived odor magnitude
4. Interaction between chemoreceptive modalities of odour and irritation
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6. Isothermal analysis on capillary columns without stream splitting
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8. VOLATILE COMPONENTS AND PUNGENCY IN FRESH AND PROCESSED JALAPENO PEPPERS
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10. Gas chromatographic characterization of organic substances in the retention index system
11. Changes in composition of volatile terpenes in Douglas fir needles during maturation
12. Capsicum
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14. Gas chromatographic evidence for the occurrence of hop oil components
15. Organoleptic properties of some alkyl-substituted alkoxy- and alkylthiopyrazines
16. T. L. C. separation and spectrophotometric determination of capsaicin in red peppers
17. The nature and acquisition of a preference for chili pepper by humans
18. The role of desensitization to capsaicin in chili pepper ingestion and preference
19. Some like it hot: A temporal analysis of hedonic responses to chili pepper
20. Effects of Added Calcium on Texture and Quality of Canned Jalapeno Peppers
21. Effects of Added Calcium on Texture and Quality of Canned Jalapeno Peppers
22. The analysis of essential oils and extracts (oleoresins) from seasonings—A critical review
23. Gas chromatographic and sensory analysis of the volatile compounds in cling peaches
24. Gas chromatographic and sensory analysis of volatiles from cling peaches
25. Essential oil of capsicum
26. Olfactive properties of a number of polysubstituted pyrazines
27. DETERMINATION OF PUNGENCY DUE TO CAPSICUM BY GAS-LIQUID CHROMATOGRAPHY
28. QUALITY AND PROCESSING ATTRIBUTES OF SELECTED JALAPENO PEPPER CULTIVARS
29. QUALITY AND PROCESSING ATTRIBUTES OF SELECTED JALAPENO PEPPER CULTIVARS
30. Gas chromatographic retentions as identification criteria