Effects of local environmental factors on the spiciness of habanero chili peppers (Capsicum chinense Jacq.) by coulometric electronic tongue
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-020-03610-z.pdf
Reference47 articles.
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2. Meckelmann SW, Riegel DW, Van Zonneveld MJ, Ríos L, Peña K, Ugas R, Quinonez L, Mueller-Seitz E, Petz M (2013) Compositional characterization of native Peruvian chili peppers (Capsicum spp.). J Agric Food Chem 61:2530–2537. https://doi.org/10.1021/jf304986q
3. Solleiro-Rebolledo JL, Mejía-Chávez AO. (2018). The habanero pepper (Capsicum chinense). Tecnoagro 123
4. Barbero GF, Liazid A, Azaroual L, Palma M, Barroso CG (2016) Capsaicinoid contents in peppers and pepper-related spicy foods. Int J Food Prop 19:485–493. https://doi.org/10.1080/10942912.2014.968468
5. Sweat KG, Broatch J, Borror C, Hagan K, Cahill TM (2016) Variability in capsaicinoid content and Scoville heat ratings of commercially grown Jalapeño, Habanero and Bhut Jolokia peppers. Food Chem 210:606–612. https://doi.org/10.1016/j.foodchem.2016.04.135
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