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Dehydration kinetics of red pepper (Capsicum annuum L var Jaranda)

✍ Scribed by N Sanjuán; M Lozano; P García-Pascual; A Mulet

Book ID
102432595
Publisher
John Wiley and Sons
Year
2003
Tongue
English
Weight
243 KB
Volume
83
Category
Article
ISSN
0022-5142

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Volatile compounds of chile pepper (Caps
Volatile compounds of chile pepper (Capsicum annuum L. var. glabriusculum) at two ripening stages
✍ M. Daniel Forero; Clara E. Quijano; Jorge A. Pino 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 285 KB 👁 1 views

## Abstract The steam volatile components of chile pepper (__Capsicum annuum__ L. var. __glabriusculum__) at two ripening stages (green and red) were analysed using GC and GC–MS; 140 constituents were identified, of which hexyl isopentanoate, hexyl 2‐methylbutanoate, limonene, hexyl isohexanoate, (