Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1184798 | Food Chemistry | 2011 | 5 Pages |
Abstract
The steam volatile components of three cultivars of Cachucha mature peppers (Capsicum chinense Jacq.) were isolated by steam-distillation-continuous-extraction and analysed using GC and GC-MS. The composition of volatile compounds of the peppers differs clearly for the different cultivars. The content of volatile compounds, responsible for the flavour of Cachucha peppers, varied between 110.71 and 302.53 mg kg−1. One hundred and thirty-six compounds were identified, from which hexyl isopentanoate, hexyl pentanoate, hexyl 2-methylbutanoate, 3,3-dimethylcyclohexanol, γ-himachalene and germacrene D were the major ones.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jorge Pino, Víctor Fuentes, Odalys Barrios,