Effects of Frying Conditions on Volatile Composition and Odor Characteristics of Fried Pepper (Zanthoxylum bungeanum Maxim.) Oil

Fried pepper (Zanthoxylum bungeanum Maxim.) oil (FPO) is widely used in Chinese cuisine because of its unique aroma. To investigate the effects of different frying temperatures and different frying times on the volatile composition and odor characteristics of FPOs, descriptive sensory analysis (DSA)...

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Detalles Bibliográficos
Autores principales: Liu, Ruijia, Qi, Nan, Sun, Jie, Chen, Haitao, Zhang, Ning, Sun, Baoguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180787/
https://www.ncbi.nlm.nih.gov/pubmed/35681412
http://dx.doi.org/10.3390/foods11111661

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180787/
https://www.ncbi.nlm.nih.gov/pubmed/35681412
http://dx.doi.org/10.3390/foods11111661

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