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Flavor characterization of native Peruvian chili peppers through integrated aroma fingerprinting and pungency

Eduardo Morales-Soriano1, Biniam Kebede2, Roberto Ugás3

  • 1Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium; Faculty of Food Industries, Universidad Nacional Agraria La Molina, Av. La Molina s/n, La Molina, Peru.

Food Research International (Ottawa, Ont.)
|May 28, 2018
PubMed

Keywords:
CapsaicinCapsicumChemometricsHeadspace GC–MS fingerprintingPungencyVolatile compounds

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