Evaluation of the Flavor Quality of Fermented Chopped Pepper by Gas Chromatography-Mass Spectrometry, High Performance Liquid Chromatography, Electronic Nose, and Electronic Togue
To evaluate the flavor of fermented chopped peppers from different regions, free amino acids, organic acids, and volatile compounds were analyzed by high performance liquid chromatography (HPLC) and headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), and taste...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-05-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/1746596123125-1123986141.pdf |
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