Effects of Storage Conditions on the Flavor Stability of Fried Pepper (Zanthoxylum bungeanum) Oil

Flavor stability of fried pepper oil was investigated during 30 days of storage. Variation trends of key volatile flavor compounds in fried pepper oil induced by ultraviolet (UV) irradiation and oxygen (O(2)) exposure were compared using GC-MS and chiral GC-MS analysis. Chirality analysis showed tha...

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Detalles Bibliográficos
Autores principales: Sun, Jie, Sun, Baoguo, Ren, Fazheng, Chen, Haitao, Zhang, Ning, Zhang, Yuyu, Zhang, Huiying
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8226944/
https://www.ncbi.nlm.nih.gov/pubmed/34199869
http://dx.doi.org/10.3390/foods10061292

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8226944/
https://www.ncbi.nlm.nih.gov/pubmed/34199869
http://dx.doi.org/10.3390/foods10061292

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