Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID
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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