Effect of Sichuan Pepper (Zanthoxylum genus) Addition on Flavor Profile in Fermented Ciba Chili (Capsicum genus) Using GC-IMS Combined with E-Nose and E-Tongue

This study examined the flavor profiles of fermented Ciba chili, comparing samples with Sichuan pepper (HJ) to those without Sichuan pepper (CK), using three analytical techniques: E-tongue, E-nose, and gas chromatography–ion mobility spectrometry (GC-IMS). The results obtained from the E-tongue and...

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Detalles Bibliográficos
Autores principales: Wu, Baozhu, Zhu, Chenglin, Deng, Jing, Dong, Ping, Xiong, Yiling, Wu, Huachang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10420873/
https://www.ncbi.nlm.nih.gov/pubmed/37570854
http://dx.doi.org/10.3390/molecules28155884

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10420873/
https://www.ncbi.nlm.nih.gov/pubmed/37570854
http://dx.doi.org/10.3390/molecules28155884

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