Analysis of the volatile compounds of Brazilian chilli peppers (Capsicum spp.) at two stages of maturity by solid phase micro-extraction and gas chromatography-mass spectrometry

Food Research International

Volumn 48, Issue 1, 2012, Pages 98-107

  Bogusz Junior, Stanislau ^a   Tavares, Arlete Marchi ^b   Filho, José Teixeira ^a   Zini, Claudia 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

C. baccatum (Willd) Eshbaugh; C. chinense Jacq.; Capsicum frutescens L.; Solid phase micro extraction and gas chromatography mass spectrometry; Volatile compounds

Indexed keywords

C. BACCATUM (WILLD) ESHBAUGH; C. CHINENSE JACQ.; CAPSICUM FRUTESCENS L.; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; VOLATILE COMPOUNDS;

ALDEHYDES; ESTERIFICATION; ESTERS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; OLEFINS; PENDULUMS; PLANTS (BOTANY); VALUE ENGINEERING; VOLATILE ORGANIC COMPOUNDS;

EXTRACTION;

CAPSICUM; CAPSICUM ANNUUM VAR. ANNUUM; CAPSICUM BACCATUM; CAPSICUM BACCATUM VAR. PENDULUM; CAPSICUM CHINENSE; CAPSICUM FRUTESCENS;

EID: 84859060613     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.02.005     Document Type: Article

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