Physicochemical, microbial, and aroma characteristics of Chinese pickled red peppers (<i>Capsicum annuum</i>) with and without biofilm
Qixian Zhang, Feng Zhang, Chuanjie Gong, Xinyi Tan, Yao Ren, Kai Yao, Qisheng Zhang, Yuanlong Chi
Abstract
)-2-nonenal, 2-heptanol, phenylethyl alcohol, and linalool were potent key aroma-active compounds in NPRP and FPRP. Results of spiking tests showed that the addition of each substance not only increased its own odour, but also had significant effects on other smells. FPRP displayed richer varieties and contents of aroma profile than NPRP. However, some compounds, such as 4-ethylguaiacol and 4-vinylguaiacol, which were only detected in FPRP, had negative roles on the aroma attributes.
Topics & Concepts
AromaChemistryFood scienceFermentationFlavorAcetic acidTitratable acidLactic acidBacteriaBiologyBiochemistryGeneticsAdvanced Chemical Sensor TechnologiesOlfactory and Sensory Function StudiesBiochemical Analysis and Sensing Techniques