Changes in volatile compounds of Habanero chile pepper (Capsicum chinense Jack. cv. Habanero) at two ripening stages

Food Chemistry

Volumn 94, Issue 3, 2006, Pages 394-398

  Pino, Jorge ^a   Sauri Duch, Enrique ^b   Marbot, Rolando ^c  

^a Instituto de Investigaciones para la Industria Alimenticia   (Cuba)

^b INSTITUTO TECNOLÓGICO DE MÉRIDA   (Mexico)

^c INSTITUTO SUPERIOR DE CIENCIAS MÉDICAS DE LA HABANA   (Cuba)

Author keywords

Capsicum chinense; Habanero chile pepper; Ripening; Volatile compounds

Indexed keywords

2 HEXENAL; BUTYRIC ACID; CYCLOHEXANOL DERIVATIVE; ESTER DERIVATIVE; PALMITIC ACID DERIVATIVE; VOLATILE AGENT;

ARTICLE; CHEMICAL ANALYSIS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ODOR; PEPPER;

CAPSICUM CHINENSE;

EID: 23044480914     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.11.040     Document Type: Article

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