KINETIC AND STATISTICAL CRITERIA FOR THE SELECTION OF CONDITIONS OF EXTRACTION OF VOLATILE COMPOUNDS OF PIQUIN PEPPER ( Capsicum annuum L. var. glabriusculum)

This study was aimed to analyze the e ect of temperature (40, 60, and 80 ºC) and time (10, 40, and 80 min) on extraction of major volatile compounds (VC) from piquin peppers ( Capsicum annuum L. var. glabriusculum) using HS-SPME. VC extraction was significantly a ected (P < 0.05) by...

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Publicat a:Revista Mexicana de Ingeniería Química
Autors principals: C.F. Vázquez Cárdenas, J.I. Valiente-Banuet, P. Caballero-Mata, H. Mújica-Paz, J. Rodríguez-Rodríguez, J. Welti-Chanes
Format: Artigo
Idioma:Inglês
Publicat: Universidad Autónoma Metropolitana 2015
Matèries:
Ingeniería
Accés en línia:https://www.redalyc.org/articulo.oa?id=62041194001
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