Title
Characterisation of volatile profiles in 50 native Peruvian chili pepper using solid phase microextraction-gas chromatography mass spectrometry (SPME-GCMS)
Date Issued
2016
Access level
restricted access
Resource Type
journal article
Author(s)
Publisher(s)
Elsevier Ltd
Abstract
The volatiles were characterised by headspace solid phase micro extraction (HS-SPME), gas chromatography mass spectrometry (GC-FID/MS). A total of 127 compounds were identified with terpenes (including mono terpenes and sesquiterpenes – a total of 45 compounds), esters (31 compounds) and hydrocarbons (20 compounds) were the predominant volatile compounds. Principal component analysis (PCA) of the volatile compounds yielded 2 significant PC's, which together accounted for 90.3% of the total variance in the data set and the scatter plot generated between PC1 and PC2 successfully segregated the 50 chili pepper samples into 7 groups. Clusters of hydrocarbons, esters, terpenes, aldehyde and ketones formed the major determinants of the difference. © 2016 Elsevier Ltd
Start page
471
End page
475
Volume
89
Number
19
Language
English
Scopus EID
2-s2.0-84994806238
Source
Food Research International
ISSN of the container
0963-9969
Sponsor(s)
This work was funded by the National Science Foundation under Grant MEA-8217974.
Sources of information:
Directorio de Producción CientÃfica