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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
ISBN012806806X9780128068069
URLhttp://books.google.com.hk/books?id=EINzDAAAQBAJ&hl=&source=gbs_api
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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.