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 sensory analysi...

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Autors principals:	Ruijia Liu, Nan Qi, Jie Sun, Haitao Chen, Ning Zhang, Baoguo Sun
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2022-06-01
Col·lecció:	Foods
Matèries:	fried pepper oil frying temperatures frying times GC–MS odor aroma profiles
Accés en línia:	https://www.mdpi.com/2304-8158/11/11/1661
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