Bibliographic citations
Espichan, F., (2020). Caracterización metabolómica de 5 accesiones de ajíes nativos (Capsicum spp.) de una colección peruana como herramienta para la discriminación de las accesiones y la predicción de sus atributos sensoriales [Universidad Peruana Cayetano Heredia]. https://hdl.handle.net/20.500.12866/12962
Espichan, F., Caracterización metabolómica de 5 accesiones de ajíes nativos (Capsicum spp.) de una colección peruana como herramienta para la discriminación de las accesiones y la predicción de sus atributos sensoriales []. PE: Universidad Peruana Cayetano Heredia; 2020. https://hdl.handle.net/20.500.12866/12962
@phdthesis{renati/910542,
title = "Caracterización metabolómica de 5 accesiones de ajíes nativos (Capsicum spp.) de una colección peruana como herramienta para la discriminación de las accesiones y la predicción de sus atributos sensoriales",
author = "Espichan Jauregui, Fabio Francisco",
publisher = "Universidad Peruana Cayetano Heredia",
year = "2020"
}
Five accessions of native peppers (Ayucllo, Tomatito rojo, Charapita, Miscucho and Dulce rojo cultivated in the towns of Huaral, Chiclayo and Chincha) have been sensory characterized with a trained tasting panel using 6 aroma descriptors and 4 flavor descriptors. With the sensory data, a sensory statistical model was developed that has allowed classifying and discriminating the accessions of native peppers. On the other hand, the metabolomic profile of the five accessions of native peppers was determined using high performance chromatographic techniques (UHPLCHRMS Orbitrap and GC-MS). Also, based on metabolomic profiles and through statistical tools of multivariate analysis and use of specialized software, a statistical model of metabolic footprint has been developed that has allowed the identification of putative biomarkers that allow discriminating accessions and genotype species of Capsicum. Using these results, a novel multivariate multiblock analysis approach was applied that allowed us to link taste metabolites (non-volatile metabolites) and odor metabolites (volatile metabolites) with taste and aroma scores given by the tasting panel. In this way, chemical descriptors or metabolites have been identified that explain the taste and aroma of native peppers.
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