Journal
FOOD RESEARCH INTERNATIONAL
Volume 89, Issue -, Pages 471-475Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2016.08.023
Keywords
Capsicum; Esters; Multivariate analysis; PCA; SPME-GC-MS; Volatile compounds
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Funding
- FONDECYT-CONCYTEC [206-2013-CONCyTEC-P]
- FINCyT-Innovate Peru [128-FINCyT-IA-2013]
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The volatiles were characterised by headspace solid phase micro extraction (HS-SPME), gas chromatography mass spectrometry (GC-FID/MS). A total of 127 compounds were identified with terpenes (including mono ter penes and sesquiterpenes - a total of 45 compounds), esters (31 compounds) and hydrocarbons (20 compounds) were the predominant volatile compounds. Principal component analysis (PCA) of the volatile compounds yielded 2 significant PC's, which together accounted for 903% of the total variance in the data set and the scatter plot generated between PC1 and PC2 successfully segregated the 50 chili pepper samples into 7 groups. Clusters of hydrocarbons, esters, terpenes, aldehyde and ketones formed the major determinants of the difference. (C) 2016 Elsevier Ltd. All rights reserved.
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