Analysis of volatile aroma compounds of fresh chilli (Capsicum annuum) during stages of maturity using solid phase microextraction (SPME)

Journal of Food Composition and Analysis

Volumn 18, Issue 5, 2005, Pages 427-437

  Mazida, M M ^a   Salleh, M M ^a   Osman, H ^a  

^a UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

Author keywords

Chilli aroma; Solid phase microextraction (SPME)

Indexed keywords

2 HEXENAL; 2 ISOBUTYL 3 METHOXYPYRAZINE; 2,3 BUTANEDIONE; 3 CARENE; HEXANAL; LINALOOL; PYRAZINE DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE ORGANIC COMPOUND;

ANALYSIS OF VARIANCE; ANALYTIC METHOD; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHEMICAL PROCEDURES; CONTROLLED STUDY; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; PEPPER; PLANT DEVELOPMENT; SOLID PHASE MICROEXTRACTION; STATISTICAL ANALYSIS; STATISTICAL SIGNIFICANCE;

CAPSICUM ANNUUM;

EID: 13544274368     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2004.02.001     Document Type: Article

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