| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538855 | Food Chemistry | 2012 | 10 Pages |
Abstract
⺠We measured volatile and non-volatile compounds in mature fruits of sweet pepper. ⺠Genotypes were also evaluated for taste by a descriptive sensory expert panel. ⺠Phenolic and lipid derivatives, higher alkanes and sesquiterpenes formed major determinants of genotypic differences. ⺠Flavour was discriminated mainly by texture attributes and the sweet-sour contrast. ⺠Most attributes could be predicted with specific volatiles and/or non-volatiles.
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Authors
P.M. Eggink, C. Maliepaard, Y. Tikunov, J.P.W. Haanstra, A.G. Bovy, R.G.F. Visser,