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

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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 v...

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Detalles Bibliográficos
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
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spelling Publicationrp03038600rp03039600rp03040600rp03041600rp00619500Patel, KRuiz, CCalderon, RMarcelo, MRojas, R2024-05-30T23:13:38Z2024-05-30T23:13:38Z2016https://hdl.handle.net/20.500.12390/1072https://doi.org/10.1016/j.foodres.2016.08.023388775500049The 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.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengElsevierFood Research Internationalinfo:eu-repo/semantics/openAccessGenéticaBiotecnología agrícola-1Biotecnología alimentaria-1https://purl.org/pe-repo/ocde/ford#4.04.01-1Characterisation of volatile profiles in 50 native Peruvian chili pepper using solid phase microextraction-gas chromatography mass spectrometry (SPME-GCMS)info:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC20.500.12390/1072oai:repositorio.concytec.gob.pe:20.500.12390/10722024-05-30 16:00:56.87http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="a92265ee-78be-4112-9c91-ce51b313bb48"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Characterisation of volatile profiles in 50 native Peruvian chili pepper using solid phase microextraction-gas chromatography mass spectrometry (SPME-GCMS)</Title> <PublishedIn> <Publication> <Title>Food Research International</Title> </Publication> </PublishedIn> <PublicationDate>2016</PublicationDate> <DOI>https://doi.org/10.1016/j.foodres.2016.08.023</DOI> <ISI-Number>388775500049</ISI-Number> <Authors> <Author> <DisplayName>Patel, K</DisplayName> <Person id="rp03038" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Ruiz, C</DisplayName> <Person id="rp03039" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Calderon, R</DisplayName> <Person id="rp03040" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Marcelo, M</DisplayName> <Person id="rp03041" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Rojas, R</DisplayName> <Person id="rp00619" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Elsevier</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>Genética</Keyword> <Keyword>Biotecnología agrícola</Keyword> <Keyword>Biotecnología alimentaria</Keyword> <Abstract>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&apos;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.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1
dc.title.none.fl_str_mv Characterisation of volatile profiles in 50 native Peruvian chili pepper using solid phase microextraction-gas chromatography mass spectrometry (SPME-GCMS)
title Characterisation of volatile profiles in 50 native Peruvian chili pepper using solid phase microextraction-gas chromatography mass spectrometry (SPME-GCMS)
spellingShingle Characterisation of volatile profiles in 50 native Peruvian chili pepper using solid phase microextraction-gas chromatography mass spectrometry (SPME-GCMS)
Patel, K
Genética
Biotecnología agrícola
Biotecnología alimentaria
https://purl.org/pe-repo/ocde/ford#4.04.01
title_short Characterisation of volatile profiles in 50 native Peruvian chili pepper using solid phase microextraction-gas chromatography mass spectrometry (SPME-GCMS)
title_full Characterisation of volatile profiles in 50 native Peruvian chili pepper using solid phase microextraction-gas chromatography mass spectrometry (SPME-GCMS)
title_fullStr Characterisation of volatile profiles in 50 native Peruvian chili pepper using solid phase microextraction-gas chromatography mass spectrometry (SPME-GCMS)
title_full_unstemmed Characterisation of volatile profiles in 50 native Peruvian chili pepper using solid phase microextraction-gas chromatography mass spectrometry (SPME-GCMS)
title_sort Characterisation of volatile profiles in 50 native Peruvian chili pepper using solid phase microextraction-gas chromatography mass spectrometry (SPME-GCMS)
author Patel, K
author_facet Patel, K
Ruiz, C
Calderon, R
Marcelo, M
Rojas, R
author_role author
author2 Ruiz, C
Calderon, R
Marcelo, M
Rojas, R
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Patel, K
Ruiz, C
Calderon, R
Marcelo, M
Rojas, R
dc.subject.none.fl_str_mv Genética
topic Genética
Biotecnología agrícola
Biotecnología alimentaria
https://purl.org/pe-repo/ocde/ford#4.04.01
dc.subject.es_PE.fl_str_mv Biotecnología agrícola
Biotecnología alimentaria
dc.subject.ocde.none.fl_str_mv https://purl.org/pe-repo/ocde/ford#4.04.01
description 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.
publishDate 2016
dc.date.accessioned.none.fl_str_mv 2024-05-30T23:13:38Z
dc.date.available.none.fl_str_mv 2024-05-30T23:13:38Z
dc.date.issued.fl_str_mv 2016
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/20.500.12390/1072
dc.identifier.doi.none.fl_str_mv https://doi.org/10.1016/j.foodres.2016.08.023
dc.identifier.isi.none.fl_str_mv 388775500049
url https://hdl.handle.net/20.500.12390/1072
https://doi.org/10.1016/j.foodres.2016.08.023
identifier_str_mv 388775500049
dc.language.iso.none.fl_str_mv eng
language eng
dc.relation.ispartof.none.fl_str_mv Food Research International
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONCYTEC-Institucional
instname:Consejo Nacional de Ciencia Tecnología e Innovación
instacron:CONCYTEC
instname_str Consejo Nacional de Ciencia Tecnología e Innovación
instacron_str CONCYTEC
institution CONCYTEC
reponame_str CONCYTEC-Institucional
collection CONCYTEC-Institucional
repository.name.fl_str_mv Repositorio Institucional CONCYTEC
repository.mail.fl_str_mv repositorio@concytec.gob.pe
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score 13.957005
Characterisation of volatile profiles in 50 native Peruvian chili pepper using solid phase microextraction-gas chromatography mass spectrometry (SPME-GCMS)
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La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).

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