Changes in Quality and Flavor of Chopped Chili Peppers in Ceramic Jars during Fermentation

Changes in Quality and Flavor of Chopped Chili Peppers in Ceramic Jars during Fermentation

In order to investigate changes in the quality, flavor and major aroma components of pickled chilies in ceramic jars during fermentation, this study used headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze the volatile substances of pick...

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Bibliographic Details
Main Author: WANG Hongwei, LIU Hongjuan, QIN Yeyou, XU na, HU Jialiang, YUAN Xiao, LIU Yang, JIANG Liwen
Format: Article
Language:English
Published: China Food Publishing Company 2025-02-01
Series:Shipin Kexue
Subjects:
chopped chili peppers in ceramic jar; quality and flavor; headspace solid-phase microextraction; gas chromatography-mass spectrometry
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-019.pdf
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https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-019.pdf

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