| 1. |
- Castro Alves, Victor, 1986-, et al.
(författare)
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Aroma-Active Compounds of Capsicum Chinense Var. Biquinho
- 2014. - 1
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Ingår i: Flavour Science. - Salt Lake City : Academic Press. - 9780123985491 ; , s. 567-571
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Bokkapitel (refereegranskat)abstract
- Capsicum chinense var. Biquinho presents a strong aroma without the burning pepper sensation. Headspace volatile compounds were isolated by SPME and analyzed by GC-FID, GC-MS, and GC-O. The major compounds profile showed similarity to the profile of spicier peppers, but several minor compounds presented high importance to Biquinho’s characteristic flavor. Aromagram showed 72 compounds; where α-cardinol, heptylisopentanoate, p-xylene, isohexanol, hexyl butanoate, and (Z)-3-hexenyl pentanoate may be potential markers for the sweet and mild pepper flavor of Biquinho. In future, genetic materials of other chili peppers may have crosses with this pepper, which will improve their sensory characteristics.
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| 2. |
- Penha, Maria Flávia A., et al.
(författare)
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Varietal Differences in the Volatile Profile of Bananas with Resistance to Black Leaf Streak Disease
- 2014. - 1
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Ingår i: Flavour Science. - Salt Lake City : Academic Press. - 9780123985491 ; , s. 597-600
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Bokkapitel (refereegranskat)abstract
- In Brazil, black leaf streak disease, also known as black Sigatoka, is devastating to traditional banana cultivars. Government research institutes are developing new resistant varieties, but if the sensory properties are not taken into account, the breeding program may not succeed. The objective of this work was to compare, by principal component analysis (PCA), the volatile profile (GC-MS) of the most popular banana cultivars in Brazil (Prata and Pacovan), susceptible to black Sigatoka, with nine resistant hybrids. Results showed that Galil 18 and Pacovan Ken were similar to traditional cultivars. Japira presented the richest volatile profile. These cultivars have great potential to replace fruits that are susceptible to banana diseases.
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| 3. |
- Pinto, Náyra O.F., et al.
(författare)
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Volatile Profile of New Improved Brazilian Capsicum chinense Peppers
- 2014. - 1
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Ingår i: Flavour Science. - Salt Lake City : Academic Press. - 9780123985491 ; , s. 643-647
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Bokkapitel (refereegranskat)abstract
- Brazilian geneticists are developing aromatic peppers that, besides their burning sensation, can also add flavor to foods. In this work, the volatile profiles of two new genotypes, CNPH 3931 and CNPH 4080, were compared to the profile of Orange Biquinho pepper, a very scented but not pungent Brazilian variety. Headspace volatile compounds were isolated by SPME and identified by GC-MS. The new genotypes presented very similar volatile profiles, with fewer compounds but higher volatile quantity when compared to Biquinho. They lack some important compounds to Biquinho’s aroma, but the presence of other esters can add a variety of desirable notes. These CNPH peppers were shown to be promising materials.
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