Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID
Sign Up to like & getrecommendations! Published in 2021 at "Food Science and Technology International"
DOI: 10.1590/fst.18020
Abstract: Peppers from the genus Capsicum are among the most consumed spices in the world, presenting a rich variation in size, color, flavor and pungency. They are also valued for their richness in bioactive compounds such… read more here.
Keywords: brazilian tabasco; volatile compounds; contributing volatile; odor contributing ... See more keywords
Phenolic Compounds from New Natural Sources—Plant Genotype and Ontogenetic Variation
Sign Up to like & getrecommendations! Published in 2023 at "Molecules"
DOI: 10.3390/molecules28041731
Abstract: Phenolic compounds (PCs) are widespread secondary metabolites with potent biological activity. Their sources are mainly plants from cultivated and natural states, providing valuable protective and health-promoting extracts. The wide biological activity of PCs (antioxidant, anti-inflammatory,… read more here.
Keywords: compounds new; variation phenolic; new natural; plant ... See more keywords