Journal
FOOD CHEMISTRY
Volume 125, Issue 3, Pages 860-864Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.08.073
Keywords
Cachucha peppers; Capsicum chinense; Volatile compounds
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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, gamma-himachalene and germacrene D were the major ones. (C) 2010 Elsevier Ltd. All rights reserved.
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