Analysis of volatile compounds in Capsicum spp. by headspace solid-phase microextraction and GC × GC-TOFMS-Reference-Cited by-同舟云学术

Analysis of volatile compounds in Capsicum spp. by headspace solid-phase microextraction and GC × GC-TOFMS

Published:2015 Issue:2 Volume:7 Page:521-529
ISSN:1759-9660
Container-title:Analytical Methods
language:en
Short-container-title:Anal. Methods

Author:

Bogusz Junior Stanislau¹²³⁴^ORCID,Março Paulo Henrique⁵⁶⁴,Valderrama Patrícia⁵⁶⁴,Damasceno Flaviana Cardoso⁷⁸⁴,Aranda Maria Silvana⁹¹⁰⁴,Zini Cláudia Alcaraz¹¹¹²⁴,Caramão Elina Bastos¹¹¹²⁴,Tavares Melo Arlete Marchi¹³¹⁴¹⁵⁴,Filho José Teixiera¹⁶¹⁷¹⁵⁴,Godoy Helena Teixeira¹⁸¹⁹¹⁵⁴

Affiliation:

1. Federal University of the Jequitinhonha and Mucuri (UFVJM)

2. Institute of Science and Technology

3. Diamantina

4. Brazil

5. Technological Federal University of Paraná (UTFPR)

6. Campo Mourão

7. Federal University of Sergipe (UFS)

8. São Cristóvão

9. University of Santa Cruz do Sul (UNISC)

10. Santa Cruz do Sul

11. Federal University of Rio Grande do Sul (UFRGS)

12. Porto Alegre

13. Horticultural Center

14. Campinas Agronomic Institute (IAC)

15. Campinas

16. Faculty of Agricultural Engineering

17. Campinas State University (UNICAMP)

18. University of Campinas (UNICAMP)

19. School of Food Engineering

Abstract

A suitable method based on HS-SPME, GC × GC-TOFMS and a chemometric approach was used aiming the investigation of the volatile fraction of Capsicum peppers.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Chemical Engineering,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2015/AY/C4AY01455C

Reference25 articles.

1. Multivariate optimization and HS-SPME/GC-MS analysis of VOCs in red, yellow and purple varieties of Capsicum chinense sp. peppers

2. Characterization of total capsaicinoids, colour and volatile compounds of Habanero chilli pepper (Capsicum chinense Jack.) cultivars grown in Yucatan

3. Analysis of volatile aroma compounds of fresh chilli (Capsicum annuum) during stages of maturity using solid phase microextraction (SPME)

4. Changes in volatile compounds of Habanero chile pepper (Capsicum chinense Jack. cv. Habanero) at two ripening stages

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