Variability in capsaicinoid content and Scoville heat ratings of commercially grown Jalapeño, Habanero and Bhut Jolokia peppers.

Sweat, Ken G; Broatch, Jennifer; Borror, Connie; Hagan, Kyle; Cahill, Thomas M

Sweat, Ken G; Broatch, Jennifer; Borror, Connie; Hagan, Kyle; Cahill, Thomas M.

Afiliación

Sweat KG; School of Mathematical and Natural Sciences, Arizona State University, West Campus, 4701 W Thunderbird Rd, Glendale, AZ 85306, United States.
Broatch J; School of Mathematical and Natural Sciences, Arizona State University, West Campus, 4701 W Thunderbird Rd, Glendale, AZ 85306, United States.
Borror C; School of Mathematical and Natural Sciences, Arizona State University, West Campus, 4701 W Thunderbird Rd, Glendale, AZ 85306, United States.
Hagan K; School of Mathematical and Natural Sciences, Arizona State University, West Campus, 4701 W Thunderbird Rd, Glendale, AZ 85306, United States.
Cahill TM; School of Mathematical and Natural Sciences, Arizona State University, West Campus, 4701 W Thunderbird Rd, Glendale, AZ 85306, United States. Electronic address: tmcahill@asu.edu.

Food Chem ; 210: 606-12, 2016 Nov 01.

Article en En | MEDLINE | ID: mdl-27211688

Asunto(s)

Capsaicina/análisis; Capsicum/química; Capsicum/clasificación; Frutas/química; Gusto; Catecoles; Ácidos Grasos Monoinsaturados; Alcamidas Poliinsaturadas; Alcaloides Solanáceos; Verduras

Palabras clave

ANOVA; Bhut Jolokia; Bootstrap; Capsaicin; Capsaicin (PubChem CID 1548943); Capsaicinoid; Dihydrocapsaicin; Dihydrocapsaicin (PubChem CID 107982); Habanero; Jalapeño; Market basket study; Variation

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Gusto / Capsicum / Capsaicina / Frutas Idioma: En Revista: Food Chem Año: 2016 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Reino Unido

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