Volatile compounds of chile pepper (Capsicum annuum L. var. glabriusculum) at two ripening stages

Flavour and Fragrance Journal

Volumn 24, Issue 1, 2009, Pages 25-30

  Forero, M Daniel ^a   Quijano, Clara E ^a   Pino, Jorge A ^b  

^a UNIVERSIDAD DE LOS ANDES   (Colombia)

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

Author keywords

Capsicum annuum; Chile pepper; GC MS; Volatile compounds

Indexed keywords

CAPSICUM ANNUUM; CHILE PEPPER; CHILE PEPPERS; FRUIT MATURATION; GC AND GC; GC-MS; VOLATILE COMPONENTS; VOLATILE COMPOUNDS;

ESTERS; FRUITS; ODORS; PLANTS (BOTANY); VALUE ENGINEERING;

VOLATILE ORGANIC COMPOUNDS;

2 HEXENAL; ESTER DERIVATIVE; LIMONENE; VOLATILE AGENT;

ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; FLAVOR; FRUIT; FRUIT RIPENING; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; ODOR; PEPPER; PHYTOCHEMISTRY; WATER VAPOR;

CAPSICUM; CAPSICUM ANNUUM;

EID: 65949097476     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.1913     Document Type: Article

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