| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1191998 | Food Chemistry | 2006 | 5 Pages |
Abstract
The steam volatile components of Yucatan Habanero chile pepper (Capsicum chinense Jack. cv. Habanero) at two ripening stages (green and orange) were analyzed using GC and GC/MS. Both samples had several compounds in common. One hundred and two compounds were identified, from which (E)-2-hexenal, hexyl 3-methylbutanoate, (Z)-3-hexenyl 3-methylbutanoate, hexyl pentanoate, 3,3-dimethylcyclohexanol, and hexadecanoic acid were found to be the major constituents. During Habanero chile pepper maturation, the majority of volatile compounds decreased or even disappeared, some of them with green odour notes while esters, which have fruity odour notes, increased at the same time.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jorge Pino, Enrique Sauri-Duch, Rolando Marbot,