Determination of Capsaicinoids in Habanero Peppers by Chemometric Analysis of UV Spectral Data-Reference-Cited by-同舟云学术

Determination of Capsaicinoids in Habanero Peppers by Chemometric Analysis of UV Spectral Data

Published:2007-07-01 Issue:15 Volume:55 Page:5925-5933
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Davis Christopher B.¹,Markey Carolyn E.¹,Busch Marianna A.¹,Busch Kenneth W.¹

Affiliation:

1. Center for Analytical Spectroscopy, Department of Chemistry & Biochemistry, Baylor University, One Bear Place #97348, Waco, Texas 76798

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf070413k

Reference69 articles.

1. Krajewska, A. M. Isolation, identification and sensory evaluation of capsaicinoids. Doctoral Dissertation, University of Georgia, Athens, GA, 1984; p 130.

2. Capsicum — production, technology, chemistry, and quality. Part V. Impact on physiology, pharmacology, nutrition, and metabolism; structure, pungency, pain, and desensitization sequences

3. Quantitative Analysis of Capsaicinoids in Fresh Peppers, Oleoresin Capsicum and Pepper Spray Products

4. Capsicum — Production, technology, chemistry, and quality. Part III. Chemistry of the color, aroma, and pungency stimuli

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