dc.contributor.author |
Patel, Kirti |
|
dc.contributor.author |
Ruiz, Candy |
|
dc.contributor.author |
Calderon, Rosa |
|
dc.contributor.author |
Marcelo, Mavel |
|
dc.contributor.author |
Rojas, Rosario |
|
dc.date.accessioned |
2019-02-06T14:45:57Z |
|
dc.date.available |
2019-02-06T14:45:57Z |
|
dc.date.issued |
2016 |
|
dc.identifier.uri |
https://hdl.handle.net/20.500.12866/5137 |
|
dc.description.abstract |
The volatiles were characterised by headspace solid phase micro extraction (HS-SPME), gas chromatography mass spectrometry (GC-FID/MS). A total of 127 compounds were identified with terpenes (including mono terpenes and sesquiterpenes - a total of 45 compounds), esters (31 compounds) and hydrocarbons (20 compounds) were the predominant volatile compounds. Principal component analysis (PCA) of the volatile compounds yielded 2 significant PC's, which together accounted for 90.3% of the total variance in the data set and the scatter plot generated between PC1 and PC2 successfully segregated the 50 chili pepper samples into 7 groups. Clusters of hydrocarbons, esters, terpenes, aldehyde and ketones formed the major determinants of the difference. |
en_US |
dc.language.iso |
eng |
|
dc.publisher |
Elsevier |
|
dc.relation.ispartofseries |
Food Research International |
|
dc.rights |
info:eu-repo/semantics/restrictedAccess |
|
dc.rights.uri |
https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es |
|
dc.subject |
Capsicum |
en_US |
dc.subject |
Esters |
en_US |
dc.subject |
Multivariate analysis |
en_US |
dc.subject |
PCA |
en_US |
dc.subject |
SPME-GC-MS |
en_US |
dc.subject |
Volatile compounds |
en_US |
dc.title |
Characterisation of volatile profiles in 50 native Peruvian chili pepper using solid phase microextraction-gas chromatography mass spectrometry (SPME-GCMS) |
en_US |
dc.type |
info:eu-repo/semantics/article |
|
dc.identifier.doi |
https://doi.org/10.1016/j.foodres.2016.08.023 |
|
dc.subject.ocde |
https://purl.org/pe-repo/ocde/ford#2.11.01 |
|
dc.relation.issn |
1873-7145 |
|