Impact of different smoke flavors on the quality of hermetically sealed green chili paste (Nam Prik Num)

Impact of different smoke flavors on the quality of hermetically sealed green chili paste (Nam Prik Num)

This research examined how various smoke flavors such as powdered smoke, teak, and longan wood affected the quality of hermetically sealed green chili paste (Nam Prik Num). Teak and longan wood smoking produced a darker green color than the control and smoke powder samples. The smoky aroma had no im...

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Bibliographic Details
Main Authors: Kittima Leelapongwattana, Ratchadaporn Linruesee, Soottawat Benjakul, Suthasinee Yarnpakdee, Hideki Kishimura, Theeraphol Senphan, Chodsana Sriket
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Future Foods
Subjects:
Flavor enhancement
Green chili paste
Hermetically sealed
Smoke flavors
Smoke powder
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833524000479

Internet

http://www.sciencedirect.com/science/article/pii/S2666833524000479

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