Journal
FOOD RESEARCH INTERNATIONAL
Volume 48, Issue 1, Pages 98-107Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2012.02.005
Keywords
Capsicum frutescens L.; C. chinense Jacq.; C. baccatum (Willd) Eshbaugh; Volatile compounds; Solid phase micro-extraction and gas chromatography-mass spectrometry
Categories
Ask authors/readers for more resources
The volatile fractions of three varieties of chilli peppers at two stages of maturity were characterised using headspace solid phase micro-extraction (HS-SPME), gas chromatography (GC-FID) and mass spectrometry (GC-MS). A total of 83 compounds, mostly esters and alcohols, were identified in the malagueta chilli pepper (Capsicum frutescens), 49 compounds, mostly monoterpenes and aldehydes, were identified in the dedo-de-moca chilli pepper (Capsicum baccatum var. pendulum) and 77 compounds, mostly esters and sesquiterpenes, were identified in the murupi chilli pepper (Capsicum chinense). The peak areas of the compounds were smaller in the more mature samples. The samples from C. baccatum var. pendulum exhibited the greatest decrease; most of the compounds were not detected in the more mature samples. (C) 2012 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available