Evaluation of the Flavor Quality of Fermented Chopped Pepper by Gas Chromatography-Mass Spectrometry, High Performance Liquid Chromatography, Electronic Nose, and Electronic Togue

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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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Bibliographic Details
Main Author:	LIU Yuan, YANG Peiquan, ZHAO Lingyan, DENG Fangming
Format:	Article
Language:	English
Published:	China Food Publishing Company 2025-05-01
Series:	Shipin Kexue
Subjects:	fermented chopped peppers; electronic nose; electronic tongue; free amino acids; organic acids; volatile compounds
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/1746596123125-1123986141.pdf
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