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Characterisation of volatile profiles in 50 native Peruvian chili pepper using solid phase microextraction-gas chromatography mass spectrometry (SPME-GCMS)

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dc.contributor.author Patel, K es_PE
dc.contributor.author Ruiz, C es_PE
dc.contributor.author Calderon, R es_PE
dc.contributor.author Marcelo, M es_PE
dc.contributor.author Rojas, R es_PE
dc.date.accessioned 2024-05-30T23:13:38Z
dc.date.available 2024-05-30T23:13:38Z
dc.date.issued 2016
dc.description.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, esters and hydrocarbons were the predominant volatile compounds. Principal component analysis (PCA) of the volatile compounds yielded 2 significant PC's, 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.
dc.description.sponsorship Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec
dc.identifier.doi https://doi.org/10.1016/j.foodres.2016.08.023
dc.identifier.isi 388775500049
dc.identifier.uri https://hdl.handle.net/20.500.12390/1072
dc.language.iso eng
dc.publisher Elsevier
dc.relation.ispartof Food Research International
dc.rights info:eu-repo/semantics/openAccess
dc.subject Genética
dc.subject Biotecnología agrícola es_PE
dc.subject Biotecnología alimentaria es_PE
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#4.04.01
dc.title Characterisation of volatile profiles in 50 native Peruvian chili pepper using solid phase microextraction-gas chromatography mass spectrometry (SPME-GCMS)
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication
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