Optimization of the extraction conditions of the volatile compounds from chili peppers by headspace solid phase micro-extraction

Journal of Chromatography A

Volumn 1218, Issue 21, 2011, Pages 3345-3350

  Bogusz, Stanislau ^a   de Marchi Tavares de Melo, Arlete ^b   Zini, Cláudia Alcaraz ^c   Godoy, Helena Teixeira ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO AGRONÔMICO   (Brazil)

^c FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Central composite design; GC MS; Malagueta chili pepper; Volatiles

Indexed keywords

CENTRAL COMPOSITE DESIGNS; CHILI PEPPER; EXTRACTION CONDITIONS; FACTORIAL DESIGN; FLAME IONIZATION DETECTION; GC-MS; HEADSPACES; HS-SPME; RESPONSE SURFACE METHODOLOGY; SOLID-PHASE MICROEXTRACTION; VOLATILE COMPOSITION; VOLATILE COMPOUNDS; VOLATILES;

DESIGN; ESTERS; GAS CHROMATOGRAPHY; IONIZATION OF GASES; MASS SPECTROMETRY; OPTIMIZATION; SILICONES; VOLATILE ORGANIC COMPOUNDS;

EXTRACTION;

ALCOHOL; ALDEHYDE; ALKANE; DIMETICONE; DIVINYLBENZENE; ESTER; KETONE; MACROGOL; TERPENE; VOLATILE AGENT;

ARTICLE; CHEMICAL COMPOSITION; GAS CHROMATOGRAPHY; HEADSPACE SOLID PHASE MICROEXTRACTION; MASS FRAGMENTOGRAPHY; PEPPER; PRIORITY JOURNAL; PROCESS OPTIMIZATION; SOLID PHASE MICROEXTRACTION; TEMPERATURE;

ANALYSIS OF VARIANCE; CAPSICUM; FLAME IONIZATION; HOT TEMPERATURE; LEAST-SQUARES ANALYSIS; PLANT EXTRACTS; SOLID PHASE MICROEXTRACTION; VOLATILE ORGANIC COMPOUNDS;

CAPSICUM; CAPSICUM FRUTESCENS;

EID: 79955479132     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chroma.2010.12.060     Document Type: Article

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