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Microencapsulation of the aroma from Capsicum chinense Jacq. cv. Habanero

Acta Alimentaria
Volume/Issue:
Volume 49: Issue 3
DOI:
https://doi.org/10.1556/066.2020.49.3.11
Authors: J.A. Pino, E. Sauri-Duch, O. Sosa-Moguel, C.A. Can-Cauich, V.M. Moo-Huchin, and L. Cuevas-Glory

-methylpropanoate 1013 tr 2-Methylbutyl 2-methylpropanoate 1017 tr Limonene 1027 tr 2-Ethylhexan-1-ol 1032 0.1 Phenylacetaldehyde 1042 0.1 Butyl 3-methylbutanoate 1047 tr Pentyl 2-methylpropanoate 1058 tr 3-Methylbutyl 3-methylbutanoate 1104 0.1 Octan-1-ol 1068 0

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