Analytical Methods · 2014 · 31 citations · 20 references
Plant AnalysisFlavoromicsBotanyGc × Gc-tofmsChemical CompositionChemistryVolatile FractionFood ChemistryAgricultural ChemistryGas ChromatographyAnalytical ChemistrySuitable MethodCapsicum SppChromatographyHealth SciencesFood PreservativesVolatile CompoundsNatural SciencesMass Spectrometry
A suitable method based on HS-SPME, GC × GC-TOFMS and a chemometric approach was used aiming the investigation of the volatile fraction of <italic>Capsicum</italic> peppers.
20
Biosynthesis of plant‐derived flavor compounds
Wilfried Schwab, Rachel Davidovich‐Rikanati, Efraim Lewinsohn · The Plant Journal · 2008 · 1.1K citations · Full text
J Pino, M. Carmen González, Leonardo G. Ceballos et al. · Food Chemistry · 2007 · 158 citations
Volatile Compounds, Habanero Chilli Pepper, Phytochemistry +2