Patel, KirtiRuíz, CandyCalderón, RosaMarcelo Salvador, MavelRojas, Rosario2022-11-302022-11-302016-08-26Patel, 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.2016.08.023https://hdl.handle.net/20.500.12955/20045 páginasThe 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.application/pdfenginfo:eu-repo/semantics/restrictedAccessAttribution-NonCommercial-NoDerivs 3.0 United Stateshttp://creativecommons.org/licenses/by-nc-nd/3.0/us/CapsicumEstersMultivariate analysisPCASPME-GC–MSVolatile compoundsinfo:eu-repo/semantics/articlehttps://purl.org/pe-repo/ocde/ford#4.04.00https://doi.org/10.1016/j.foodres.2016.08.023