Correlation Between Volatile Compounds and Spiciness in Domesticated and Wild Fresh Chili Peppers
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DOI: 10.1007/s11947-019-02297-9
Abstract: The fruit of chili pepper (Capsicum spp.) is used fresh or dried all over the world because of their unique pungency, color, taste, and aroma. Limited information is available about a hypothetical correlation between volatile… read more here.
Keywords: compounds spiciness; spiciness domesticated; volatile compounds; correlation volatile ... See more keywords