The difference analysis of physicochemical indexes and volatile flavor compounds of chili oil prepared from different varieties of chili pepper
Dingding Li, Beibei Chu, Bo Li, Xiong Wang, Xingguang Chen, Qianhui Gu
Topics & Concepts
Chili pepperFlavorChemistryFood scienceGas chromatographyPepperGas chromatography–mass spectrometryMass spectrometryChromatographyAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing TechniquesEssential Oils and Antimicrobial Activity