Effect of Enzyme Activity and Frozen Storage on Jalapeño Pepper Volatiles by Selected Ion Flow Tube-Mass Spectrometry

Journal of Food Science

Volumn 75, Issue 9, 2010, Pages

  Azcarate, Carolina ^a   Barringer, Sheryl A ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Blanched; Frozen storage; Jalape o pepper; Lipoxygenase; Volatiles

Indexed keywords

2 HEXENAL; 2 METHYLBUTANAL; 2-HEXENAL; 2-METHYLBUTANAL; ALDEHYDE; HEXANOL; LIPOXYGENASE; N HEXANAL; N-HEXANAL; NONANAL; VOLATILE ORGANIC COMPOUND;

ARTICLE; BLACK PEPPER; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; FREEZING; MASS SPECTROMETRY; METABOLISM; METHODOLOGY; PEPPER;

ALDEHYDES; CAPSICUM; FOOD HANDLING; FREEZING; HEXANOLS; LIPOXYGENASE; MASS SPECTROMETRY; PIPER NIGRUM; VOLATILE ORGANIC COMPOUNDS;

CAPSICUM;

EID: 78149400489     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01825.x     Document Type: Article

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