Por favor, use este identificador para citar o enlazar este ítem:
https://pgc-snia.inia.gob.pe:8443/jspui/handle/20.500.12955/2004
Campo DC | Value | Idioma |
---|---|---|
dc.contributor.author | Patel, Kirti | - |
dc.contributor.author | Ruíz, Candy | - |
dc.contributor.author | Calderón, Rosa | - |
dc.contributor.author | Marcelo Salvador, Mavel | - |
dc.contributor.author | Rojas, Rosario | - |
dc.coverage.spatial | Perú | es_PE |
dc.date.accessioned | 2022-11-30T17:01:02Z | - |
dc.date.accessioned | 2022-12-05T16:28:46Z | - |
dc.date.available | 2022-11-30T17:01:02Z | - |
dc.date.available | 2022-12-05T16:28:46Z | - |
dc.date.issued | 2016-11 | - |
dc.identifier.citation | 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 | en |
dc.identifier.issn | 1873-7145 | - |
dc.identifier.uri | https://hdl.handle.net/20.500.12955/2004 | - |
dc.description | 5 páginas | es_PE |
dc.description.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. | en |
dc.format | application/pdf | - |
dc.language.iso | eng | - |
dc.publisher | Elsevier | en |
dc.relation.ispartof | Food Research International | en |
dc.rights | info:eu-repo/semantics/restrictedAccess | - |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | - |
dc.source | Instituto Nacional de Innovación Agraria | es_PE |
dc.source | Repositorio Institucional - INIA | es_PE |
dc.subject | Capsicum | es_PE |
dc.subject | Esters | en |
dc.subject | Multivariate analysis | en |
dc.subject | PCA | en |
dc.subject | SPME-GC–MS | en |
dc.subject | Volatile compounds | en |
dc.title | Characterisation of volatile profiles in 50 native Peruvian chili pepper using solid phase microextraction–gas chromatography mass spectrometry (SPME–GCMS) | en |
dc.type | info:eu-repo/semantics/article | - |
dc.identifier.doi | https://doi.org/10.1016/j.foodres.2016.08.023 | - |
dc.subject.ocde | https://purl.org/pe-repo/ocde/ford#4.04.00 | - |
dc.publisher.country | CH | es_PE |
item.cerifentitytype | Publications | - |
item.languageiso639-1 | en | - |
item.grantfulltext | none | - |
item.openairetype | info:eu-repo/semantics/article | - |
item.fulltext | Sin texto completo | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
Aparece en Colecciones: | Artículos científicos |
Este ítem está sujeto a una licencia Creative Commons Licencia Creative Commons