Effects of Storage Conditions on the Flavor Stability of Fried Pepper (Zanthoxylum bungeanum) Oil

Flavor stability of fried pepper oil was investigated during 30 days of storage. Variation trends of key volatile flavor compounds in fried pepper oil induced by ultraviolet (UV) irradiation and oxygen (O(2)) exposure were compared using GC-MS and chiral GC-MS analysis. Chirality analysis showed tha...

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Bibliographic Details
Published in:Foods
Main Authors: Sun, Jie, Sun, Baoguo, Ren, Fazheng, Chen, Haitao, Zhang, Ning, Zhang, Yuyu, Zhang, Huiying
Format: Artigo
Language:Inglês
Published: MDPI 2021
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Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC8226944/
https://ncbi.nlm.nih.gov/pubmed/34199869
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10061292
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