Por favor, use este identificador para citar o enlazar este ítem:
https://pgc-snia.inia.gob.pe:8443/jspui/handle/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) | Autores: | Patel, Kirti Ruíz, Candy Calderón, Rosa Marcelo Salvador, Mavel Rojas, Rosario |
Palabras clave: | Capsicum;Esters;Multivariate analysis;PCA;SPME-GC–MS;Volatile compounds | Fecha de emisión: | nov-2016 | Editor: | Elsevier | Fuente: | 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 | Revista: | 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. |
Descripción: | 5 páginas |
URI: | https://hdl.handle.net/20.500.12955/2004 | ISSN: | 1873-7145 | DOI: | https://doi.org/10.1016/j.foodres.2016.08.023 | Derechos: | info:eu-repo/semantics/restrictedAccess |
Aparece en Colecciones: | Artículos científicos |
Mostrar el registro Dublin Core completo del ítem
Este ítem está sujeto a una licencia Creative Commons Licencia Creative Commons