The effects of maturity on chilli pepper volatile components determined by SDE, GC-MS and HPLC

Natural Product Communications

Volumn 5, Issue 6, 2010, Pages 985-990

  Liu, Rong ^a   Xiong, Ke ^a   Dai, Xiongze ^b   Wang, Li ^c   Liu, Zhimin ^d   Xue, Wentong ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b Hunan Academy of Agricultural Sciences   (China)

^c NANJING AGRICULTURAL UNIVERSITY   (China)

^d HUNAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

GC MS; HPLC; Pepper; Volatile

Indexed keywords

2 HEXENAL; 2 PENTANOL; 3 HEXEN 1 OL; HEXANAL; PROPANOIC ACID 2 METHYLHEXYL ESTER; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; EXTRACTION; FRUIT RIPENING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; NONHUMAN; PEPPER; PLANT DEVELOPMENT; PLANT MATURITY; PRINCIPAL COMPONENT ANALYSIS; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; SIMULTANEOUS DISTILLATION EXTRACTION;

CAPSICUM; CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 77954120522     PISSN: 1934578X     EISSN: 15559475     Source Type: Journal    
DOI: 10.1177/1934578x1000500637     Document Type: Article

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