Multivariate optimization and HS-SPME/GC-MS analysis of VOCs in red, yellow and purple varieties of Capsicum chinense sp. peppers
- 1 April 2006
- journal article
- Published by Elsevier BV in Microchemical Journal
- Vol. 82 (2), 142-149
- https://doi.org/10.1016/j.microc.2006.01.017
Abstract
No abstract availableThis publication has 19 references indexed in Scilit:
- Analysis of volatile aroma compounds of fresh chilli (Capsicum annuum) during stages of maturity using solid phase microextraction (SPME)Journal of Food Composition and Analysis, 2004
- Pimentas do gênero Capsicum cultivadas em Roraima, Amazônia Brasileira. I. Espécies domesticadasActa Amazonica, 2002
- Snakebites and ethnobotany in the northwest region of ColombiaJournal of Ethnopharmacology, 2000
- Antimicrobial properties of alkamides present in flavouring plants traditionally used in Mesoamerica: affinin and capsaicinJournal of Ethnopharmacology, 1999
- Bitter taste thresholds in a Turkish societyEcology of Food and Nutrition, 1999
- Chemesthesis: Pungency as a component of flavorTrends in Food Science & Technology, 1996
- The antimicrobial properties of chile peppers (Capsicum species) and their uses in Mayan medicineJournal of Ethnopharmacology, 1996
- Pungency in food perception and preferenceFood Reviews International, 1995
- Formation and transformation of pigments during the fruit ripening of Capsicum annuum Cv. Bola and AgridulceJournal of Agricultural and Food Chemistry, 1994
- The biological basis of food perception and acceptanceFood Quality and Preference, 1993