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Flavour Science
Náyra O.F. Pinto
Victor C. Castro Alves
Maria Flávia A. Penha
Bruna L. Gomes
Francisco J.B. Reifschneider
Deborah S. Garruti
其他書名
Chapter 118. Volatile Profile of New Improved Brazilian Capsicum chinense Peppers
出版
Elsevier Inc. Chapters
, 2013-07-29
主題
Science / Life Sciences / General
ISBN
012806806X
9780128068069
URL
http://books.google.com.hk/books?id=EINzDAAAQBAJ&hl=&source=gbs_api
EBook
SAMPLE
註釋
Brazilian geneticists are developing aromatic peppers that, besides their burning sensation, can also add flavor to foods. In this work, the volatile profiles of two new genotypes, CNPH 3931 and CNPH 4080, were compared to the profile of Orange Biquinho pepper, a very scented but not pungent Brazilian variety. Headspace volatile compounds were isolated by SPME and identified by GC-MS. The new genotypes presented very similar volatile profiles, with fewer compounds but higher volatile quantity when compared to Biquinho. They lack some important compounds to Biquinho’s aroma, but the presence of other esters can add a variety of desirable notes. These CNPH peppers were shown to be promising materials.