Characterization of some volatile constituents of bell peppers.

By R. Buttery, R. M. Seifert, D. Guadagni, L. Ling. 1969

How researchers see this paper

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1. A. Noble
2. S. Ebeler

Citations in the corpus

• Use of multivariate statistics in understanding wine flavor (2002, background): “Typically, aromas are elicited by a complex mixture of many compounds, although there are examples of “impact” or “characteristic” odor compounds such as 2-methoxy-3-isobutyl pyrazine (MIBP) in bell peppers (24).”