Volatile constituents of Cachucha peppers (Capsicum chinense Jacq.) grown in Cuba

被引：51
|
作者：
Pino, Jorge [1 ]
Fuentes, Victor [2 ]
Barrios, Odalys [3 ]
机构：
[1] Inst Invest Ind Alimentaria, Havana 19200, Cuba
[2] Inst Invest Fruticultura Trop, Havana, Cuba
[3] Inst Invest Fundamentales Agr Trop Alejandro de, Havana, Cuba
来源：
FOOD CHEMISTRY | 2011年 / 125卷 / 03期
关键词：
Cachucha peppers; Capsicum chinense; Volatile compounds; HABANERO; ANNUUM; COLOR; AROMA;
D O I：
10.1016/j.foodchem.2010.08.073
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The steam volatile components of three cultivars of Cachucha mature peppers (Capsicum chinense Jacq.) were isolated by steam-distillation-continuous-extraction and analysed using GC and GC-MS. The composition of volatile compounds of the peppers differs clearly for the different cultivars. The content of volatile compounds, responsible for the flavour of Cachucha peppers, varied between 110.71 and 302.53 mg kg(-1). One hundred and thirty-six compounds were identified, from which hexyl isopentanoate, hexyl pentanoate, hexyl 2-methylbutanoate, 3,3-dimethylcyclohexanol, gamma-himachalene and germacrene D were the major ones. (C) 2010 Elsevier Ltd. All rights reserved.
引用
收藏
页码：860 / 864
页数：5
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