Characterisation of volatile profiles in 50 native Peruvian chili pepper using solid phase microextraction-gas chromatography mass spectrometry (SPME-GCMS)

• Autores: Patel, K, Ruiz, C, Calderon, R, Marcelo, M, Rojas, R
• Formato: artículo
• Fecha de Publicación: 2016
• Institución: Consejo Nacional de Ciencia Tecnología e Innovación
• Repositorio: CONCYTEC-Institucional
• Lenguaje: inglés
• OAI Identifier: oai:repositorio.concytec.gob.pe:20.500.12390/1072
• Enlace del recurso: https://hdl.handle.net/20.500.12390/1072; https://doi.org/10.1016/j.foodres.2016.08.023
• Nivel de acceso: acceso abierto
• Materia: Genética; Biotecnología agrícola; Biotecnología alimentaria; https://purl.org/pe-repo/ocde/ford#4.04.01

The volatiles were characterised by headspace solid phase micro extraction (HS-SPME), gas chromatography mass spectrometry (GC-FID/MS). A total of 127 compounds were identified with terpenes, esters and hydrocarbons were the predominant volatile compounds. Principal component analysis (PCA) of the volatile compounds yielded 2 significant PC's, and the scatter plot generated between PC1 and PC2 successfully segregated the 50 chili pepper samples into 7 groups. Clusters of hydrocarbons, esters, terpenes, aldehyde and ketones formed the major determinants of the difference.