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Title: | Characterisation of volatile profiles in 50 native Peruvian chili pepper using solid phase microextraction–gas chromatography mass spectrometry (SPME–GCMS) | Authors: | Patel, Kirti Ruíz, Candy Calderón, Rosa Marcelo Salvador, Mavel Rojas, Rosario |
Keywords: | Capsicum;Esters;Multivariate analysis;PCA;SPME-GC–MS;Volatile compounds | Issue Date: | Nov-2016 | Publisher: | Elsevier | Source: | 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 | Journal: | Food Research International | Abstract: | 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. |
Description: | 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 | Rights: | info:eu-repo/semantics/restrictedAccess |
Appears in Collections: | Artículos científicos |
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