The Effects of Pepper (<i>Zanthoxylum bungeanum</i>) from Different Production Areas on the Volatile Flavor Compounds of Fried Pepper Oils Based on HS-SPME–GC–MS and Multivariate Statistical Method

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 area...

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Autores principales:	Wenjing Niu, Honglei Tian, Ping Zhan
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2022-11-01
Colección:	Molecules
Materias:	fried pepper oils HS-SPME–GC–MS volatile flavor compounds hierarchical cluster analysis principal component analysis
Acceso en línea:	https://www.mdpi.com/1420-3049/27/22/7760
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