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The composition of Arnoia peppers ( Capsicum annuum L.) at different stages of maturity

✍ Scribed by Martínez, Sidonia; Curros, Angel; Bermúdez, Jesús; Carballo, Javier; Franco, Inmaculada

Book ID
126696710
Publisher
Informa plc
Year
2007
Tongue
English
Weight
140 KB
Volume
58
Category
Article
ISSN
0963-7486

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✍ 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, (