Evaluation of the Volatile Composition and Sensory Behavior of Habanero Pepper during Lactic Acid Fermentation by L. plantarum

Habanero pepper is recognized for its appealing aroma and flavor. Lactic acid fermentation can improve these sensory properties, especially aroma, by the synthesis of volatile compounds, which might also increase the consumer preference. Thus, the aim of this research was to compare the volatile com...

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Detalles Bibliográficos
Autores principales: López-Salas, Diego, Oney-Montalvo, Julio Enrique, Ramírez-Rivera, Emmanuel, Ramírez-Sucre, Manuel Octavio, Rodríguez-Buenfil, Ingrid Mayanin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689949/
https://www.ncbi.nlm.nih.gov/pubmed/36429209
http://dx.doi.org/10.3390/foods11223618

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689949/
https://www.ncbi.nlm.nih.gov/pubmed/36429209
http://dx.doi.org/10.3390/foods11223618

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