Capsaicinoids quantification in chili peppers cultivated in the state of Yucatan, Mexico

Food Chemistry

Volumn 104, Issue 4, 2007, Pages 1755-1760

  Cisneros Pineda, Olga ^a   Torres Tapia, Luis W ^a   Gutiérrez Pacheco, Luis Carlos ^a   Contreras Martín, Fernando ^a   González Estrada, Tomás ^a   Peraza Sánchez, Sergio R ^a  

^a CENTRO DE INVESTIGACIÓN CIENTÍFICA DE YUCATÁN   (Mexico)

Author keywords

Capsaicin; Capsicum annuum; Capsicum chinense; Chawa; Chili peppers; Dihydrocapsaicin; Dulce; GC quantification; Habanero orange; Habanero white; Maax; Sukurre; Xkat'ik; Yucatan

Indexed keywords

CAPSAICIN DERIVATIVE; DIHYDROCAPSAICIN;

ARTICLE; CAPSICUM CHINENSE; CHEMICAL COMPOSITION; CULTIVAR; CULTIVATED SPECIES; FOOD ANALYSIS; FOOD COMPOSITION; FRUIT; GAS CHROMATOGRAPHY; MEXICO; ODOR; PEPPER; PERICARP; PLANT SEED; QUANTITATIVE ANALYSIS;

CAPSICUM; CAPSICUM ANNUUM; CAPSICUM CHINENSE; CAPSICUM FRUTESCENS;

EID: 34249304827     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.10.076     Document Type: Article

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