A taste of sweet pepper: Volatile and non-volatile chemical composition of fresh sweet pepper (Capsicum annuum) in relation to sensory evaluation of taste.

@article{Eggink2012ATO,
  title={A taste of sweet pepper: Volatile and non-volatile chemical composition of fresh sweet pepper (Capsicum annuum) in relation to sensory evaluation of taste.},
  author={Pieter Martijn Eggink and Chris A. Maliepaard and Yury M. Tikunov and Jair P W Haanstra and Arnaud G Bovy and Richard Gerardus Franciscus Visser},
  journal={Food chemistry},
  year={2012},
  volume={132 1},
  pages={301-10}
}
In this study volatile and non-volatile compounds, as well as some breeding parameters, were measured in mature fruits of elite sweet pepper (Capsicum annuum) lines and hybrids from a commercial breeding program, several cultivated genotypes and one gene bank accession. In addition, all genotypes were evaluated for taste by a trained descriptive sensory expert panel. Metabolic contrasts between genotypes were caused by clusters of volatile and non-volatile compounds, which could be related to… CONTINUE READING

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