rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Volatile components and pungency in fresh and processed jalapeño peppers (Capsicum annuum)
  name:
    name part: Huffman, Velma Lynn.
    role:
      role term: creator
  name:
    name part: Burns, E. E.
    role:
      role term: degree supervisor.
  name:
    name part: Dill, C. W.
    role:
      role term: degree committee member.
  name:
    name part: Russell, L. H.
    role:
      role term: degree committee member.
  name:
    name part: Smith, M.
    role:
      role term: degree committee member.
  name:
    name part: Villalon, B.
    role:
      role term: degree committee member.
  name:
    name part: Texas A & M University
    role:
      role term: degree granting institution.
  type of resource: text
  genre: bibliography
  genre: Academic theses.
  origin info:
    place:
      place term: txu
    date issued: 1977
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    extent: ix, 54 leaves : illustrations (some color) ; 28 cm
  abstract: Peppers have the potential for becoming a major agricultural commodity in the United States. In 1973, about 8000 acres were grown in Texas with more extensive plantings in Florida and California. The development of new cultivars adapted to Texas growing conditions coupled with the increasing cost of imported hot peppers, particularly the jalapeno, has stimulated the interest of both breeders and growers in the southern Texas Region. Facilities for harvesting, processing, marketing, and transportation are well established there. The possibility of two growing seasons per year make this crop particularly attractive. The jalapeno pepper is valued in the American diet for its flavor and heat. Used as a spice or condiment, the flavor characterizes many Mexican-style foods and snacks. As a result of the interest in jalapeno peppers, research continues on disease resistant varieties developed at the Agricultural Experiment Station in Weslaco, Texas. There is a basic need for information on flavor, anatomy, and capsaicin in jalapeno peppers. Further expansion of research and production will help broaden the marketing base and give direction to future investigations. The flavor of fresh jalapeno peppers was defined and quantified by means of combined gas chromatography-mass spectrometry. The cultivar J100 was utilized. Jalapeno flavor was attributed to 2-isobutyl-3-methoxypyrazine. This was also found to be the flavor component in bell peppers. The compound is distributed unevenly throughout the pepper pod. Values ranged from 0 in the seed to 88.33 ng/g in the outer wall on a dry weight basis. Thermal processing leads to an altered flavor.
  note: by Velma Lynn Huffman.
  note: "Major subject: Food Science and Technology."
  note: Vita.
  note: Texas A & M University
  note: Includes bibliographical references (leaves 49-52).
  subject:
    topic: Capsicum annuum
  subject:
    topic: Major food science and technology
  subject:
    topic: Capsicum annuum
  classification: TP450 .H84 1977
  identifier: http://proxy.library.tamu.edu/login
  identifier: https://hdl.handle.net/1969.1/DISSERTATIONS-620696
  related item:
    location:
      url: http://proxy.library.tamu.edu/login
  related item:
    location:
      url: https://hdl.handle.net/1969.1/DISSERTATIONS-620696
  record info:
    record content source: TXA
    record creation date: 780621
    record change date: 20220104090154.0
    record identifier: in00000595209
    language of cataloging:
      language term: eng