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

dc.creatorBogusz, S
dc.creatorTavares, AM
dc.creatorTeixeira, J
dc.creatorZini, CA
dc.creatorGodoy, HT
dc.date2012
dc.dateAUG
dc.date2014-07-30T13:49:05Z
dc.date2015-11-26T17:31:01Z
dc.date2014-07-30T13:49:05Z
dc.date2015-11-26T17:31:01Z
dc.date.accessioned2018-03-29T00:17:45Z
dc.date.available2018-03-29T00:17:45Z
dc.identifierFood Research International. Elsevier Science Bv, v. 48, n. 1, n. 98, n. 107, 2012.
dc.identifier0963-9969
dc.identifierWOS:000307430100013
dc.identifier10.1016/j.foodres.2012.02.005
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/54649
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/54649
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1285613
dc.descriptionThe volatile fractions of three varieties of chilli peppers at two stages of maturity were characterised using headspace solid phase micro-extraction (HS-SPME), gas chromatography (GC-FID) and mass spectrometry (GC-MS). A total of 83 compounds, mostly esters and alcohols, were identified in the malagueta chilli pepper (Capsicum frutescens), 49 compounds, mostly monoterpenes and aldehydes, were identified in the dedo-de-moca chilli pepper (Capsicum baccatum var. pendulum) and 77 compounds, mostly esters and sesquiterpenes, were identified in the murupi chilli pepper (Capsicum chinense). The peak areas of the compounds were smaller in the more mature samples. The samples from C. baccatum var. pendulum exhibited the greatest decrease; most of the compounds were not detected in the more mature samples. (C) 2012 Elsevier Ltd. All rights reserved.
dc.description48
dc.description1
dc.description98
dc.description107
dc.languageen
dc.publisherElsevier Science Bv
dc.publisherAmsterdam
dc.publisherHolanda
dc.relationFood Research International
dc.relationFood Res. Int.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectCapsicum frutescens L.
dc.subjectC. chinense Jacq.
dc.subjectC. baccatum (Willd) Eshbaugh
dc.subjectVolatile compounds
dc.subjectSolid phase micro-extraction and gas chromatography-mass spectrometry
dc.subjectRipening Stages
dc.subjectAntimicrobial Properties
dc.subjectAroma Compounds
dc.subjectBell Peppers
dc.subjectAnnuum
dc.subjectCultivars
dc.subjectHabanero
dc.subjectYellow
dc.subjectPurple
dc.subjectFruits
dc.titleAnalysis 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
dc.typeArtículos de revistas


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