Study on Production Technology and Volatile Flavor Analysis of Fragrance Zanthoxylum Seasoning Oil

Dried green pepper and first-grade extracted soybean oil were selected as raw materials to study the effect of the Maillard reaction and cold-pressed compound on the quality of Zanthoxylum seasoning oil and its aroma-enhancing effect. The results showed that the optimal technology was as follows: th...

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Detalles Bibliográficos
Autores principales: Li, Hang, Sun, Jingxuan, He, Xinyi, Zhang, Chenyun, Liao, Zhenyu, Li, Dong, Wang, Hongbin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252986/
https://www.ncbi.nlm.nih.gov/pubmed/37297418
http://dx.doi.org/10.3390/foods12112173

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252986/
https://www.ncbi.nlm.nih.gov/pubmed/37297418
http://dx.doi.org/10.3390/foods12112173

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