Changes in volatile compounds of Habanero chile pepper (Capsicum chinense Jack. cv. Habanero) at two ripening stages

被引：82

作者：

Pino, J

Sauri-Dauh, E

Marbot, R

机构：

[1] Inst Invest Ind Aliment, Havana 19200, Cuba

[2] Inst Technol Merida, Div Estudios Postgrad & Invest, Yucatan 97118, Mexico

[3] Inst Superior Ciencias Med, Ctr Nacl Genet Med, Havana, Cuba

来源：

FOOD CHEMISTRY | 2006年 / 94卷 / 03期

关键词：

habanero chile pepper; Capsicum chinense; volatile compounds; ripening;

D O I：

10.1016/j.foodchem.2004.11.040

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

The steam volatile components of Yucatan Habanero, chile pepper (Capsicum chinense Jack. cv. Habanero) at two ripening stages (green and orange) were analyzed using GC and GC/MS. Both samples had several compounds in common. One hundred and two compounds were identified, from which (E)-2-hexenal, hexyl 3-methylbutanoate, (Z)-3-hexenyl 3-methylbutanoate, hexyl pentanoate, 3,3-dimethylcyclohexanol, and hexadecanoic acid were found to be the major constituents. During Habanero, chile pepper maturation,the majority of volatile compounds decreased or even disappeared, some of them with green odour notes while esters, which have fruity odour notes, increased at the same time. (c) 2004 Elsevier Ltd. All rights reserved.

引用

页码：394 / 398

页数：5

共 20 条

[1]

Adams R.P., 2004, Identification of Essential Oil Components by Gas Chromatography/Quadrupole Mass Spectroscopy

[2]

Arctander S., 1969, Perfume and Flavor Chemicals (Aroma Chemicals), VI and II

[3]

Bosland P. W., 1992, HortTechnology, V2, P6

[4]

FOOD VOLATILES - VOLATILITIES OF ALDEHYDES KETONES AND ESTERS IN DILUTE WATER SOLUTION [J].