Effects of Frying Conditions on Volatile Composition and Odor Characteristics of Fried Pepper (<i>Zanthoxylum bungeanum</i> Maxim.) Oil

Effects of Frying Conditions on Volatile Composition and Odor Characteristics of Fried Pepper (<i>Zanthoxylum bungeanum</i> Maxim.) Oil

Fried pepper (<i>Zanthoxylum bungeanum</i> Maxim.) oil (FPO) is widely used in Chinese cuisine because of its unique aroma. To investigate the effects of different frying temperatures and different frying times on the volatile composition and odor characteristics of FPOs, descriptive sen...

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Bibliographic Details
Main Authors: Ruijia Liu, Nan Qi, Jie Sun, Haitao Chen, Ning Zhang, Baoguo Sun
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Foods
Subjects:
fried pepper oil
frying temperatures
frying times
GC–MS
odor
aroma profiles
Online Access:https://www.mdpi.com/2304-8158/11/11/1661

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