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https://hdl.handle.net/20.500.12955/2004
Título : | Characterisation of volatile profiles in 50 native Peruvian chili pepper using solid phase microextraction–gas chromatography mass spectrometry (SPME–GCMS) |
Autor : | Patel, Kirti Ruíz, Candy Calderón, Rosa Marcelo Salvador, Mavel Rojas, Rosario |
Fecha de publicación : | 26-ago-2016 |
Publicado en: | Food Research International |
Resumen : | 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 terpenes 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 90.3% 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. |
Palabras clave : | Capsicum Esters Multivariate analysis PCA SPME-GC–MS Volatile compounds |
Editorial : | El Sevier |
Citación : | Patel, K.; Ruíz, C.; Calderón, R. et al. (2016). Characterisation of volatile profiles in 50 native Peruvian chili pepper using solid phase microextraction–gas chromatography mass spectrometry (SPME–GCMS). Food Research International, 89(1), 471-475. doi: 10.1016/j.foodres.2016.08.023 |
Descripción : | 5 páginas |
URI : | https://hdl.handle.net/20.500.12955/2004 |
metadata.dc.identifier.doi: | https://doi.org/10.1016/j.foodres.2016.08.023 |
metadata.dc.subject.ocde: | https://purl.org/pe-repo/ocde/ford#4.04.00 |
Aparece en las colecciones: | Artículos científicos |
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