GC–MS Characterization of Volatile Compounds in Habanero Pepper (Capsicum chinense Jacq.) by Optimization of Headspace Solid-Phase Microextraction Conditions

Microextraction techniques in the analysis of food flavor compounds: A review

(2012) Henryk H. Jeleń et al.   ANALYTICA CHIMICA ACTA

Analysis of the volatile compounds of Brazilian chilli peppers (Capsicum spp.) at two stages of maturity by solid phase micro-extraction and gas chromatography-mass spectrometry

(2012) Stanislau Bogusz Junior et al.   FOOD RESEARCH INTERNATIONAL

HS-SPME study of the volatile fraction of Capsicum accessions and hybrids in different parts of the fruit

(2012) Estela Moreno et al.   SCIENTIA HORTICULTURAE

A taste of sweet pepper: Volatile and non-volatile chemical composition of fresh sweet pepper (Capsicum annuum) in relation to sensory evaluation of taste

(2011) P.M. Eggink et al.   FOOD CHEMISTRY

Volatile and capsaicinoid composition of ají (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers

(2011) Hubert Kollmannsberger et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

HS-SPME Comparative Analysis of Genotypic Diversity in the Volatile Fraction and Aroma-Contributing Compounds of Capsicum Fruits from theannuum−chinense−frutescensComplex

(2010) Adrián Rodríguez-Burruezo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of the extraction conditions of the volatile compounds from chili peppers by headspace solid phase micro-extraction

(2010) Stanislau Bogusz et al.   JOURNAL OF CHROMATOGRAPHY A

Volatile compounds of chile pepper (Capsicum annuumL. var.glabriusculum) at two ripening stages

(2008) M. Daniel Forero et al.   FLAVOUR AND FRAGRANCE JOURNAL