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    Impact of different drying methods on the quality and flavor of two chili peppers (Capsicum annuum L.) varieties: Chemical composition and volatile compounds

    Impact of different drying methods on the quality and flavor of two chili peppers (Capsicum annuum L.) varieties: Chemical composition and volatile compounds by Di Wu, Wanrong Yang, Ju Chen, Zhangsheng Zhu, Changming Chen, Nanyi Wang, Kangyun Wu, Jianwen He, Wenting Fu

    Published 2025-07-01

    This study investigated the effects of various drying methods on the chemical components of Chaotianjiao and Xianjiao, focusing on both non-volatile constituents and volatiles. The results indicated that hot air drying effectively preserved capsaicinoids, whereas sun-drying and shade-drying led to t...

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