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Perfil aromático en cuatro cultivares de ají dulce (Capsicum chinense) de Puerto Rico 

Martínez-Álvarez, Diana M. (2018-11-29)
The genus Capsicum includes several species, including Capsicum chinense. known as sweet chili pepper or ají dulce in Puerto Rico. The aroma volatiles of Puerto Rican sweet chili peppers have not been previously studied. ...

Efecto de la temperatura de almacenamiento sobre la concentración de compuestos aromáticos en el café Limaní 

Rivas-Moreno, Nailia (2020-05-20)
Coffee is the most exported product worldwide after oil and the most consumed beverage after water. The high demand for this product is mainly due to its flavor and aroma characteristics. The aroma is defined by 20 to 30 ...

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AuthorMartínez-Álvarez, Diana M. (1)Rivas-Moreno, Nailia (1)AdvisorHuertas-Miranda, Javier A. (1)Muñoz, Miguel A. (1)KeywordsCafé (1)Capsicum chinense (1)Coffee (1)Compuestos volátiles (1)compuestos volátiles (1)GC/MS (1)Limaní (1)Perfil aromático (1)Temperatura de almacenamiento (1)... View MoreSubject Heading
Gas chromatography (2)
Aromatic compounds (1)Coffee -- Effect of temperature on (1)Extraction (Chemistry) (1)Food -- Odor -- Analysis (1)Food -- Sensory evaluation (1)Peppers -- Puerto Rico (1)Peppers -- Sensory evaluation -- Puerto Rico (1)TypeDissertation (1)Thesis (1)Date2018 (1)2020 (1)DepartmentDepartment of Food Science and Technology (2)Program
Food Science and Technology Program (2)
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Theses & Dissertations (2)

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