Volatile and capsaicinoid composition of ají (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers

Journal of the Science of Food and Agriculture

Volumn 91, Issue 9, 2011, Pages 1598-1611

  Kollmannsberger, Hubert ^a   Rodríguez Burruezo, Adrián ^b   Nitz, Siegfried ^a   Nuez, Fernando ^b  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Capsaicinoids; Capsicum baccatum L.; Capsicum pubescens R. P.; GC MS olfactometry; HS SPME; Volatile fraction

Indexed keywords

ESTER; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; CLASSIFICATION; FEMALE; FRUIT; HUMAN; MALE; ODOR; PEPPER; SOUTH AMERICA; SPECIES DIFFERENCE; TASTE;

CAPSICUM; ESTERS; FEMALE; FRUIT; HUMANS; MALE; ODORS; SOUTH AMERICA; SPECIES SPECIFICITY; TASTE; VOLATILE ORGANIC COMPOUNDS;

CAPSICUM; CAPSICUM BACCATUM; CAPSICUM BACCATUM VAR. PENDULUM; CAPSICUM CHINENSE; CAPSICUM PUBESCENS; CUCUMIS SATIVUS;

EID: 79958756493     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4354     Document Type: Article

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