Effects of Storage Conditions on the Flavor Stability of Fried Pepper (<i>Zanthoxylum bungeanum</i>) Oil

Effects of Storage Conditions on the Flavor Stability of Fried Pepper (<i>Zanthoxylum bungeanum</i>) 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<sub>2</sub>) exposure were compared using GC-MS and chiral GC-MS analysis. Chiralit...

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Bibliographic Details
Main Authors: Jie Sun, Baoguo Sun, Fazheng Ren, Haitao Chen, Ning Zhang, Yuyu Zhang, Huiying Zhang
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Foods
Subjects:
fried pepper oil
ultraviolet (UV) irradiation
oxygen exposure
storage
aroma attenuation
Online Access:https://www.mdpi.com/2304-8158/10/6/1292

Internet

https://www.mdpi.com/2304-8158/10/6/1292

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