Quality and Volatile Components of Dried Peppers Commonly Used in Hot Pot

Quality and Volatile Components of Dried Peppers Commonly Used in Hot Pot

The objective of this study was to investigate the quality and volatile compounds of dried chilli pepper and its peels and seeds inclusion in hot pot. The volatile compounds of six different varieties of dried chilli peppers and their seeds and peels were analyzed using gas chromatography-mass spect...

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Bibliographic Details
Main Authors: Dawei TU, Yingqiu WENG, Qingqing LI, Luping FENG, Wenjun LIU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-08-01
Series:Shipin gongye ke-ji
Subjects:
dried pepper
seed
peel
variety
quality
volatile components
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100262

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