Quality Control of Fried Pepper Oils Based on GC-MS Fingerprints and Chemometrics

Quality Control of Fried Pepper Oils Based on GC-MS Fingerprints and Chemometrics

<i>Zanthoxylum bungeanum</i> Maxim. (huajiao) and <i>Zanthoxylum armatum</i> DC. (tengjiao), also known as Sichuan pepper, is a popular spice owing to its unique aroma and taste. Fried pepper oils are liquid condiments with unique flavors extracted from the pericarps of huaji...

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Bibliographic Details
Main Authors:	Jianlong Li, Yu Zhang, Qiang Cui, Zhiqing Zhang, Xiaoyan Hou
Format:	Article
Language:	English
Published:	MDPI AG 2025-05-01
Series:	Foods
Subjects:	<i>Zanthoxylum bungeanum</i> Maxim. <i>Zanthoxylum armatum</i> DC. fried pepper oils volatile profiles Similarity Evaluation System for the Chromatographic Fingerprint of Traditional Chinese Medicine
Online Access:	https://www.mdpi.com/2304-8158/14/9/1624
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