Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID-Reference-Cited by-同舟云学术

Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID

Published:2021-09 Issue:3 Volume:41 Page:696-701
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

GARRUTI Deborah dos Santos¹^ORCID,MESQUITA Wivian de Sousa²,MAGALHÃES Hilton Cesar Rodrigues¹,ARAÚJO Ídila Maria da Silva³,PEREIRA Rita de Cássia Alves¹

Affiliation:

1. Empresa Brasileira de Pesquisa Agropecuária, Brasil

2. Universidade Estadual do Ceará, Brasil

3. Empresa Brasileira de Pesquisa Agropecuária, Brasil; Universidade Estadual do Ceará, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v41n3/0101-2061-cta-fst18020.pdf

Reference21 articles.

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3. Optimization of the extraction conditions of the volatile compounds from chili peppers by headspace solid phase micro-extraction;Bogusz Jr. S.;Journal of Chromatography. A,2011

4. Analysis of the volatile compounds of Brazilian chilli peppers (Capsicum spp.) at two stages of maturity by solid phase micro-extraction and gas chromatography-mass spectrometry;Bogusz Jr. S.;Food Research International,2012

5. Programa Sistema de Coleta de Dados Tempo-Intensidade;Cardello H. M. A.;Boletim SBCTA,2003

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