The Effects of Pepper (Zanthoxylum bungeanum) from Different Production Areas on the Volatile Flavor...
The Effects of Pepper (Zanthoxylum bungeanum) from Different Production Areas on the Volatile Flavor Compounds of Fried Pepper Oils Based on HS-SPME–GC–MS and Multivariate Statistical Method
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Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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Contents
Fried pepper oil retains the overall flavor outline of pepper, and its unique rich and spicy flavor is deeply loved by consumers. In order to study the effect of different production areas of pepper on the flavor compounds of fried pepper oil, taking dried pepper from seven different production areas as raw materials, and taking rapeseed oil as a c...
Alternative Titles
Full title
The Effects of Pepper (Zanthoxylum bungeanum) from Different Production Areas on the Volatile Flavor Compounds of Fried Pepper Oils Based on HS-SPME–GC–MS and Multivariate Statistical Method
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TN_cdi_doaj_primary_oai_doaj_org_article_b6967c5fea0f4fbc8a1220b09f5042a4
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_b6967c5fea0f4fbc8a1220b09f5042a4
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ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules27227760
