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Volatile profile and sensory quality of new varieties of Capsicum chinense pepper Ciênc. Tecnol. Aliment.
Garruti,Deborah dos Santos; Pinto,Nayra de Oliveira Frederico; Alves,Victor Costa Castro; Penha,Maria Flávia Azevedo da; Tobaruela,Eric de Castro; Araújo,Ídila Maria da Silva.
The objective of this study was to compare the sensory quality and the volatile compound profile of new varieties of Capsicum chinense pepper (CNPH 4080 a strain of'Cumari-do-Pará' and BRS Seriema) with a known commercial variety (Biquinho). Volatiles were isolated from the headspace of fresh fruit by SPME and identified by GC-MS. Pickled peppers were produced for sensory evaluation. Aroma descriptors were evaluated by Check-All-That-Apply (CATA) method, and the frequency data were submitted to Correspondence Analysis. Flavor acceptance was assessed by hedonic scale and analyzed by ANOVA. BRS Seriema showed the richest volatile profile, with 55 identified compounds, and up to 40% were compounds with sweet aroma notes. CNPH 4080 showed similar volatile...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Flavor analysis; HS-SPME/GC-MS; Check-all-that-apply (CATA).
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500016
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