Food chemistryVolatile Organic CompoundsOdorantsGas Chromatography-Mass SpectrometryFlavoring AgentsHumans
Volatile compounds contributing to the aroma of Chaihui-roasted paprika: A substance basis study.
Tianting Luo, Jie Wu, Jiaqi Xu, Pinjie Wang, Tingyuan Ren
Published: 202610.1016/j.foodchem.2025.147279
Abstract
In this study, the flavour profiles of paprika samples processed by wood ash processing (WAF), traditional processing (TSF), and direct crushing (DSM) were analysed. For this purpose, sensory evaluation, e-nose and HS-SPME-GC-MS analyzes were employe…
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