Ground Red Peppers: Capsaicinoids Content, Scoville Scores, and Discrimination by an Electronic Nose-Reference-Cited by-同舟云学术

Ground Red Peppers: Capsaicinoids Content, Scoville Scores, and Discrimination by an Electronic Nose

Published:2002-04-23 Issue:11 Volume:50 Page:3257-3261
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Korel Fi̇gen¹,Baǧdatlioǧlu Neri̇man¹,Balaban Murat Ö.¹,Hişil Yaşar¹

Affiliation:

1. Food Engineering Department, Engineering Faculty, Celal Bayar University, Muradiye-Manisa, 45140, Turkey, Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida 32611-0370, and Food Engineering Department, Engineering Faculty, Ege University, Bornova, İzmir, 35100, Turkey

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf010537b

Reference18 articles.

1. Pruthi, J. S.Spices and Condiments.Chichester, E. M., Stewart, G. F., Eds.; Academic Press: New York, 1980; p 13.

2. Changes in Capsaicinoids during Development, Maturation, and Senescence of Chile Peppers and Relation with Peroxidase Activity

3. Reineccius, G.Source Book of Flavors; second ed.; Chapman and Hall: New York, 1994; pp 267−273.

4. Capsicum — Production, technology, chemistry, and quality. Part IV. Evaluation of quality

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