Effect of Sichuan Pepper (<i>Zanthoxylum</i> genus) Addition on Flavor Profile in Fermented Ciba Chili (<i>Capsicum</i> genus) Using GC-IMS Combined with E-Nose and E-Tongue

Effect of Sichuan Pepper (<i>Zanthoxylum</i> genus) Addition on Flavor Profile in Fermented Ciba Chili (<i>Capsicum</i> genus) Using GC-IMS Combined with E-Nose and E-Tongue

This study examined the flavor profiles of fermented Ciba chili, comparing samples with Sichuan pepper (HJ) to those without Sichuan pepper (CK), using three analytical techniques: E-tongue, E-nose, and gas chromatography–ion mobility spectrometry (GC-IMS). The results obtained from the E-tongue and...

Full description

Bibliographic Details
Main Authors: Baozhu Wu, Chenglin Zhu, Jing Deng, Ping Dong, Yiling Xiong, Huachang Wu
Format: Article
Language:English
Published: MDPI AG 2023-08-01
Series:Molecules
Subjects:
Ciba chili
Sichuan pepper
E-nose
E-tongue
GC-IMS
Online Access:https://www.mdpi.com/1420-3049/28/15/5884

Internet

https://www.mdpi.com/1420-3049/28/15/5884

Similar Items