Quality Characteristics and Volatile Components of Chili Oil Prepared from the Combination of Shuanla and Erjingtiao Peppers

Quality Characteristics and Volatile Components of Chili Oil Prepared from the Combination of Shuanla and Erjingtiao Peppers

This study aimed to investigate the influence of varying weight ratios of Shuanla and Erjingtiao peppers (10:0, 8:2, 6:4, 5:5, 4:6, 2:8, and 0:10, corresponding to samples PA, PB, PC, PD, PE, PF, and PG, respectively) on the sensory attributes, chromatism, acid values (AVs), peroxide values (POVs),...

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Bibliographic Details
Main Authors: Fang Yang, Simin Yao, Haibin Yuan, Can Yuan, Hongfeng Jia
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Molecules
Subjects:
chili oil
capsaicinoids
volatile organic compounds
gas chromatography–ion mobility spectrometry
orthogonal partial least squares-discriminant analysis
Online Access:https://www.mdpi.com/1420-3049/29/23/5767
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